At Caroline Macaron, we are in love with 2 things: shoes and desserts.

 

Because my Grandpa used to be a Pastry Chef, my mum and I grew up discovering and learning all about pastries, and in the process eating a lot of them ! Today, my mum Catherine is giving you one of her exclusive recipes. We hope that you’ll try and love it ;)

 

Serving: 10 people                                       

Tip: to be prepared the day before

 

The macaroon biscuit                                  The chocolate mousse
4 large egg whites                                         4 large egg yolks
(or 5 medium egg whites)                           (or 5 medium egg yolks)
65g almond powder                                     65g caster sugar
65g icing sugar                                              200g good dark chocolate 60-70%
15g unsweetened cocoa powder                30cl very cold liquid cream (whole cream)
50g caster sugar                                                      
Pinch of salt

Buy a large metal circle of diameter 22 cm and height 6 cm.

 

The macaroon biscuit: Sieve the almond powder, icing sugar and cocoa. Beat the egg whites with the salt. Stir in caster sugar. Whisk firmly. Gently fold the whites into the mixture of powders. Arrange on baking paper following the shape of the circle (mould into the circle but remove it before cooking). Bake 15 minutes at 200 °C.

 

The chocolate mousse: Warm up the yolks and the sugar in a bain-marie and whisk them blanch. Melt the chocolate in a bain-marie too. Stir the chocolate into the yolks / sugar mixture. Whisk the cream into whipped cream. Incorporate the whipped cream into the previous mixture.

Assemble the cake in the circle. Resize the biscuit if necessary. Put the biscuit in the bottom and the mousse on top. Smooth the top. Refrigerate at least 24 hours. Turn out by heating the circle with a hairdryer to expand the metal. Decorate with berries and icing sugar or any other idea.

Surprise your friends, treat your family to a French dessert and enjoy the compliments...


 

ps: we would love your opinion about this recipe, so let us know in the comments !