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Coco macaron, dark chocolate mousse, banana guacamole heart

TAPAS, Sweet

Coconut macarons, stuffed with chocolate mousse and banana guacamole


Recipe for 12 Tapas

For the macarons

55 Gr
Almond powder
113 Gr
Icing sugar
60 Gr
Egg white
25 Gr
Unsweetened grated coconut
25 Gr

For the chocolate mousse

105 Ml
35% whipping cream
65 Gr
Dark chocolate

For the banana guacamole

105 Gr
8 Ml
Lemon juice
1 Dash
Olive oil
1 Unit(s)
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.

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