Who doesn’t love a sweet dessert after a delicious dinner? Macarons are French delights but they make a beautiful and sophisticated dessert when combined with lucuma mousse. This Peruvian fruit has a bright orange color, and a very original flavor and perfume that we love in desserts or in milkshakes. If you don’t find the fresh fruit, lucuma flour is a good substitution but the results won´t be exactly the same. A while ago this recipe was posted as a part of the Thanksgiving celebration but I think it’s a great idea to have it on the Christmas table. Try it and you will be the queen (or king) of desserts.
- Macaroons:
- 3 oz confectioners sugar
- 8 oz cocoa
- 3 oz almonds, peeled , toasted and ground
- 2 egg whites
- ½ tablespoon sugar
- **Lucuma Mousse
- ½ teaspoon powdered gelatin
- 2 tablespoons lucuma powder
- 1 cup condensed milk
- 1 cup heavy cream, very cold
- **Vanilla custard
- 1/ 2 cup milk
- 2 egg yolks
- 2 tablespoons sugar
- 1 teaspoon vanilla essence
- To serve:
- Chocolate ice cream
- **Macaroons:
- Sift the dry ingredientes. Reserve the ½ tablespoon sugar.
- Heat the oven to 250ºF.
- Beat egg whites with the reserved ½ tablespoon sugar until it forms stiff peaks. Make sure the bowl is completely clean and dry, with no traces of fat or egg yolk because the whites won´t beat properly.
- Fold the dry ingredients with a spatula. Pour in a piping bag and form small circles (2 inches, aprox.) in a baking sheet with parchment paper or silpat.
- Bake for 15 minutes.
- **Lucuma mousse:
- Put the gelatin in a small pan with 1 tablespoon water and rest for 10 minutes. Melt over very low heat and reserve.
- Combine lucuma powder with condensed milk.
- Whip the heavy cream until it is very thick and add the melted gelatin, cooled
- Combine with the lúcuma mixture and refrigerate for at least 3 hours.
- **Vanilla custard:
- Heat the milk until hot bot not boiling.
- With a wire whisk beat the egg yolks with the sugar until thick and pale. Add vanilla essence.
- Add the milk to the egg yolks mixture in a thin stream, whisking all the time.
- Put the mixture back in the saucepan and cook over very low heat, stirring constantly until it begins to look thick and cover the side of a spoon.
- Take off the heat, strain and cool.
- If the mixture boils it will curdle and you will have to discard it.
- **To serve:
- In a plate put 2 macaroons. Over them put two tablespoons lucuma mousse and top with two macaroons, like making a sandwich.
- Add a scoop of chocolate ice cream, and drizzle with vanilla custard.
¡Esto está buenísimo!
Me encanta!!! amo los macarons y la lucuma!!!