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pistachio macaroon, old-fashioned chocolate mousse

Vegetarian, Gluten free, Sweet

Crisp green macaroon shells stuffed with pistachio cream.

L'idée déco

If you want to prepare the shells in advance you can keep your macaroons in the freezer in an air-tight container so they retain their freshness. They will take a few minutes to thaw.


Recipe for 25 macarons

For the pistachio cream

150 Gr
150 Gr
Cream 35%
4 Unit(s)
Egg yolk
30 Gr
250 Gr
White chocolate
4 Leaf(ves)
15 Gr
Pistachio paste

For the macaroons

110 Gr
Almond powder
225 Gr
Icing sugar
120 Gr
Egg white
3 Drop(s)
Green food coloring
50 Gr

Chocolate mousse

90 Ml
35% cooking cream
150 Gr
Dark chocolate
1 Unit(s)
Egg yolk
180 Gr
Egg white
30 Gr

Finishing touches

6 Tbsp
Dark chocolate ball

Preparation time: 30.00 min

Preheat your Oven at 295.00 °F

  • Macaroon shell preparation

    The day before, separate the whites from the yolks and keep the whites at room temperature in an airtight container. In the food processor, put the almond powder and the icing sugar, mix it for a minute then pass it through a sieve. In the bowl of a stand mixer begin whipping the egg whites with a pinch of salt. Whip them until they get fluffy and start detaching from the sides of the bowl. At this stage add in the sugar and continue whipping for a few minutes until it thickens and gets shiny. Combine the egg whites with the remaining dry ingredients by folding then in with a spatula. Mix a little bit more rapidly in the end until you get a smooth, almost toothpaste like, texture. Put this mixture in a pastry bag with a small plain tip. Pipe the mix into little discs on a baking sheet lined with parchment paper. Dry for 5 to 10 minutes and then bake for 12 to 15 minutes.

  • Pistachio cream preparation

    In a bowl combine the sugar and the egg yolks and beat until light and fluffy. In a pot combine the milk, the pistachio paste and the cream then bring to a boil. Add the vanilla seeds and the pod. Slowy pour this hot liquid over the egg yolks stirring constantly. Return everything to the pot and place back on the stove. Cook until thickened, all while stirring. Pour hot liquid over white chocolate and gelatin and stir to combine. Set aside to cool.

  • Assembling the macaroons

    After the macaroons have cooled, place a teaspoon amount of filling onto every other macaroon, making a sandwich closing with a second macaroon, twisting to close.

  • Chocolate mousse

    Melt your chocolate in a double boiler. Bring the cream to a boil. Once the chocolate is melted, remove from heat and pour the warm cream over. Whip to mix. 

    In a bowl whip the egg whites until they form firm pics and add the sugar. Keep mixing.
    Add the yolk to the chocolate and mix. Fold the chocolate into the egg whites.

    Pour ino a bowl and let it cool down and rest in the fridge, ideally over night.

  • Garnish and plating

    Pour the mousse into little glass mason jars and cover with crunchy chocolate little balls. Serve with a pistachio macaroon.

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If you want to prepare the shells in advance you can keep your macaroons in the freezer in an air-tight container so they retain their freshness. They will take a few minutes to thaw.

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