Coco macaron, dark chocolate mousse, banana guacamole heart

Preparation time: 30 min

Preheat your four at 310 °F

• For the macarons

  The day before, split the egg yolks and the whites, keep the yolks in the fridge and the whites at room temp in a closed bucket. Put the icing sugar and the almonds in the food processor and mix it, then pass it through the sieve.

  The D-Day, put the whites in the mixer and whip it with a pinch of salt, when nicely whipped add the sugar and continue to whip until firm. Put the meringue in a bowl, add the mix of sugar and almonds and fold it well, finish it by mixing it a little faster.

  Put it in a pastry pocket, and poche some circle 4 to 5cm on a baking tray with parchment paper, spread the coconut on the top, let it dry a little bit at room temp, then cook it in the oven for 12 minutes.

• For the chocolate mousse

  Melt the chocolate on a bain marie, whip the cream in the mixer. Let the chocolate cool down a little bit, add 1/4 of whipped cream in the chocolate with a whisk, and fold the rest of the cream with a spatula. Put the mousse in a pastry bag with a small socket.

• For the banana guacamole

  Put all the ingredients in the blender and mix it until smooth.

• For the platting

  With a pastry bag and a small socket, realize a nice ball of guacamole in the middle of the macaroon shell. Realize a ring of chocolate mousse around the guacamole, put another shell and press lightly by turning the shell.