Loading Video...
Recipe courtesy of Zac Young

Ode To Yigit Macarons

  • Level: Intermediate
  • Total: 3 hr 35 min
  • Prep: 1 hr
  • Inactive: 2 hr 10 min
  • Cook: 25 min
  • Yield: 30 sandwiched macaroons
Share This Recipe



5 1/2 ounces/150g almond flour

5 1/2 ounces/150g powdered sugar

1 cup/185g granulated sugar

4 egg whites

Zest of 1 orange

A few drops orange food coloring

Olive Oil Ganache:

10 1/2 ounces/300g white chocolate

1/4 cup/50g corn syrup

1/4 cup/50g heavy cream

1/2 cup/100g extra-virgin olive oil

1/4 cup coarse sea salt


  1. For the macarons: Sift the almond flour with the powdered sugar in a bowl.
  2. In a saucepan on high heat, bring the granulated sugar and 3 tablespoons water for the syrup to 230 degrees F on a candy thermometer, 3 to 5 minutes. When the sugar syrup reaches about 190 degrees F, start whipping 2 egg whites. Whip until they reach full peaks, and then slowly add the boiling syrup. Continue to whip on medium-high speed until they are completely cooled and you have a shiny meringue, about 10 minutes. 
  3. Mix the remaining 2 egg whites and the sifted almond/sugar and carefully fold into the meringue. Add the orange zest and food coloring. 
  4. Preheat the oven to 320 degrees F. Line baking sheets with silicone baking mats. 
  5. Fill a pastry bag fitted with a plain tip with the meringue and pipe macarons about 3 inches in diameter on the prepared baking sheets. Tap the baking sheets to get rid of any air bubbles, and let dry out at room temperature for about 10 minutes. (Optional: Blow some edible disco dust or edible glitter on top of the macaroons before tapping, to give them a shimmer.) 
  6. Bake for 12 to 18 minutes, depending on your oven. Check to see if the macarons are done by grabbing the top of one macaroon and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend the baking time by 2 minute intervals, checking after each extension. Allow to cool fully before trying to take them off the baking sheet. 
  7. For the ganache: Gently melt the chocolate in a microwave-safe bowl and transfer to a food processor. Bring the corn syrup and cream to a boil, and then stream into the chocolate with the machine running. Slowly stream in the olive oil. Transfer to a bowl and let the ganache set up in a cool place for about 2 hours. 
  8. When the ganache is firm, transfer to a piping bag with a small 1/4-inch round tip and pipe about 1/4-inch ganache on one side of the macarons. Sprinkle with a few grains of salt and sandwich with the other macarons.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.