I just randomly had the urge to make macarons with this specific flavor combination one day. The idea of rich dark chocolate against grassy olive oil, and sea salt to just bring both together, it made a lot of sense to me. Kind of like a chocolate zucchini bread, which as weird as it sounds, it actually tastes pretty good! For the shells, we did use a bit of cocoa powder just to bring them to the right flavor and color for the filling. For the filling, it is a fairly simple ganache that is finished with fleur de sel and olive oil, just to enhance the chocolate and give it a nice, rounded out mouthfeel.

For the shells:
5 tablespoons almond flour
1 tablespoon cocoa powder
1/2 cup confectioner’s sugar
1/4 cup granulated sugar
1 egg white
a pinch of salt

Sift the almond flour, cocoa powder, and confectioner’s sugar together. In a bowl, whip the egg white, sugar, and salt together to stiff peaks. Fold the two mixtures together until you have a batter with the consistency of honey. Transfer into a piping bag with a rounded tip. Pipe the batter onto a parchment-lined sheet pan. Tap the pan to release any air bubbles. Allow the mixture to sit for at least 1 hour before baking at 325 degrees F for 14 minutes, rotating the pan halfway through to guarantee even baking. Cool down the shells completely before attempting to remove from the parchment paper.

For the ganache:
1/4 cup dark chocolate
1 1/2 tablespoons olive oil
2 tablespoons water
a pinch of fleur de sel

Melt everything together until it forms a smooth and glossy ganache. Allow it to cool down before piping between your shells.