Ingredients:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 cup cocoa powder
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- For Salted Caramel Filling:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon sea salt
Instructions:
Prepare a baking sheet with parchment paper or a silicone mat
Sift almond flour, powdered sugar, and cocoa powder into a mixing bowl
Discard any large almond pieces left in the sifter
In a separate bowl, beat the egg whites until they form soft peaks
Gradually add granulated sugar and continue to beat until stiff peaks form
Gently fold the almond flour mixture into the egg white mixture until well combined
Add olive oil and sea salt to the batter, and gently fold them in until the batter is smooth and shiny
Transfer the batter into a piping bag with a round tip
Pipe small rounds onto the prepared baking sheet to create macaron pops
Tap the baking sheet on the counter to release any air bubbles
Let the macarons sit at room temperature for 20-30 minutes to form a skin
Preheat your oven to 300F 150C while the macarons rest
Bake the macarons in the preheated oven for 15-18 minutes, or until they have formed feet and are set but not browned
While the macarons cool, make the salted caramel filling
In a saucepan, combine granulated sugar and water
Heat over medium-high heat without stirring until it turns a deep amber color
Carefully add the heavy cream, butter, and sea salt to the caramelized sugar
Stir until smooth and let it cool
Match up the macaron shells in pairs of similar size
Pipe a small amount of salted caramel filling onto one shell and sandwich it with another
Allow the macarons to chill in the refrigerator for at least 24 hours for the flavors to meld and the texture to improve
Serve your delicious Chocolate, Olive Oil, and Sea Salt Salted Caramel Macaron Pops and enjoy
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