Finale of Food Fight 2.0 Just Released! Click here!
Please enter the email you’re using for this account.
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!
3 egg whites
1/2 cup sugar
1/2 cup Gefen Confectioners’ Sugar
2 tablespoons ground coconut
1 tablespoon Haddar Instant Coffee
1 tablespoon Gefen Cocoa
2 tablespoons hot water
1 egg yolk
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.
Photos by Shoshi Sirkis
Styled by Eliyau Bachar
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
My meriunge melted