Coco macaron, dark chocolate mousse, banana guacamole heart
Coconut macarons, stuffed with chocolate mousse and banana guacamole
IngredientsRecipe for 12 Tapas
For the macarons
For the chocolate mousse
For the banana guacamole
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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