As you can see, this week we’re in a retro mood, revisiting old posts and recipes. These beautiful (oh yes, and they are delicious too!) chocolate macaroons with a Peruvian twist were published as part of our Thanksgiving menu almost two years ago, but they are so striking that we think they deserve a post of their own.
The recipe was given to us by Jean Paul Desmaisson, owner and chef of the raved about upscale restaurant La Cofradía, in Lima, which unfortunately doesn’t exist anymore. This fusion dessert is his creation, and I´m sure you are going to love it as much as we do.
When making it, make sure you have all the components ready before you start. The vanilla custard can be made up to a day in advance, so it can be cold when you serve it. Buy lucuma powder in health food stores or large grocery stores. If you already have it, this is the perfect opportunity to use it. Make sure you don’t undermine the whole process by using a mediocre chocolate ice cream. Choose one with an intense flavor, and the best quality ingredients you can find.
If you are looking for a great dessert to prepare for Father’s Day, this is a no brainer. Go get everything you need and surprise your father or husband with a stunning sweet.
- Macaroons:
- 3 oz powdered sugar
- 8 oz cocoa
- 3 oz almond flour
- 2 egg whites
- ½ tablespoon sugar
- Lucuma mousse:
- 2 tablespoons lucuma powder
- 1 cup condensed milk
- ½ teaspoon powdered, unflavored gelatin
- 1 cup heavy cream, very cold
- Vanilla custard:
- 1/ 2 cup milk
- 2 egg yolks
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Macaroons:
- Sift the dry ingredientes, except the ½ tablespoon sugar.
- Heat the oven to 250ºF.
- Beat egg whites with ½ tablespoon sugar at high speed 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 grow the way they should.
- Fold the dry ingredients into the egg whites 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:
- Mix the gelatin with 1 tablespoon water in advance. Reserve. Before using, melt over very low heat.
- Combine lucuma powder with condensed milk.
- Whip the heavy cream at high speed until it is very thick, and add the melted gelatin.
- Combine with the lucuma mixture and refrigerate for at least 3 hours.
- Vanilla custard:
- With a wire whisk, beat the egg yolks until thick and pale. Add vanilla essence.
- Meanwhile, boil the milk. Turn off the heat and add in a thin stream to the egg yolks, beating all the time.
- Put back in the saucepan and cook over very low heat, stirring constantly until it begins to look thick.
- Take off the heat, strain and let cool.
- To serve:
- Put 2 macaroon halfs on each plate. Add 2 tablespoons lucuma mousse over them, and top with another macaroon half, like a sandwich.
- Add a scoop of chocolate ice cream, and drizzle with vanilla custard.
Peru Delights
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