5 Servings
3 Hours
Allergens
Who doesn’t love a light and fluffy mocha mousse? Add to it the crisp, soft and chewy sweetness of coconut macarons, and you have the dessert of your dreams! We took the base recipe for this dessert from pastry chef Efrat Libfroind’s Succos feature, and added some delicious flavor!
Preheat oven to 225 degrees Fahrenheit.
Whip egg whites until doubled in volume.
Gradually add granulated sugar and continue to beat until the edges become firm.
Using a spatula, gently fold confectioners’ sugar and coconut into the meringue.
Transfer three heaping tablespoons into a piping bag with a smooth round tip and squeeze small kisses onto a parchment paper-lined baking sheet. Reserve remaining meringue batter for Mocha Mousse.
Bake for an hour and a half.
Carefully remove the kisses from the baking sheet and place in an airtight container.
Dissolve coffee and cocoa in hot water. Mix coffee mixture with egg yolk in a double boiler until warm.
Let cool and fold into remaining meringue batter. Spoon into individual serving dishes and freeze. Serve frozen.
Notes:
To make this recipe for a larger crowd, make the meringue recipe twice and use one for the kisses and one for the mousse.
Photos by Shoshi Sirkis
Styled by Eliyau Bachar
My meriunge melted