Melting Meringue Snowballs

I promised to make a festive dessert for the holidays – even if our Christmas tree isn’t up yet.  Let me introduce you to Melting Meringue Snowballs that are so simple to make and assemble, plus can be prepared in advance.  What’s more, the inside has a generous surprise awaiting. Now it’s just over to you to ‘throw’ a party!

Melting Meringue Snowballs

The recipe may look long but please don’t be put off.  It’s just all explained in detail and so worth the effort.

Thanks to the hosts, Terraillon France, I was invited recently to a special Noël pastry demonstration given by Chef Alexandre Favre at the Michalak Masterclasses, run in their new workshop behind the pastry boutique in rue du Faubourg Poissonnière in Paris’s 10th arrondissement.

French meringue snowballs

For me, this was a meringue revolution! I’m not the biggest fan of meringues as I find them too sweet – so imagine my surprise when meringues had been piped out using upturned silicone cake moulds to make a large hollow inside, leaving a cavity to fill and balance the sugar!

French meringue snowballs

Chef Alexandre’s boule de neige meringues were sensational mini meringue snowballs – as he had smaller moulds and piped them out as more realistic snowballs without any swirly effects.  As my moulds were slightly larger, I piped out a spiral effect to make them into larger, rather melted meringue snowballs.

Two separate desserts were prepared during the demonstration, including these impressive Mont Blancs with pear, lemon jelly and praline on lemon cake bases.  I was so smitten with the tart lemon jellies that I added them to my melting meringue snowballs to add that zingy acidity to make the meringues slightly less sweet.

Mont Blanc Poire Marron

The result? The lemon just makes it! Although the lemon jelly recipe calls for sugar, it doesn’t even need it if you prefer a tart surprise inside. TIP: If you’re using organic unwaxed lemons for the juice, grate the lemon zest, place in a zip-lock bag and freeze. You’ll love this for an even quickly-made Moist Lemon Almond Cake, for example.

Chef Alexandre uses the French meringue method for his boules de neige snowballs – just like I use in my recipe for Parisian macarons in both my books. I find it so much easier to work with and there’s no need to fuss about with a thermometer. Why make things complicated when you can keep it simple?

Melting meringue snowballs

Equal quantities are measured out of the egg whites (like the macaron recipes in my books, I use egg whites that have been stored in the fridge for 3-4 days), sugar then whisked together until soft, firm peaks. Then the icing sugar (powdered sugar) is folded in using a good spatula.

Don’t forget that measuring out your ingredients using a good digital scale is vital in French patisserie (read my article here to find out why). Incidentally, I use Terraillon’s Macaron digital scale for precision in my baking.  After constant use for over a year since I’ve had it, the batteries finally gave up on me yesterday.  The good news is that this kitchen scale let’s you know STRAIGHT AWAY with “Battery” flashing up so that your baking is kept consistent.

melting meringue snowballs

The new Terraillon silicone piping bag comes with a variety of exciting tips, easily clipped on to the bag’s holder. To push the batter or whites in the piping bag, use a patisserie scraper (corne en plastique). I used a simple plain tip to pipe out around the moulds.

Two hours later, once the meringues are left to cool, they easily come off the silicone moulds – with a most beautiful hollow ready to fill!

Melting Meringue snowballs

Each meringue base just needs to be filed off using Terraillon’s new microfilm grater, part of their new baking utensils range. This way your melted meringue snowballs can sit perfectly upright without falling over.

Melting meringue snowballs

Surprise!

Split the meringue in the middle and you’ll appreciate how the hollows means less dense sweet meringue and more delicious fillings.

Melting meringue snowball

It’s not just a Melting Meringue Snowball – it’s generously filled with toasted hazelnut praline, bitter lemon jelly, unsugared vanilla cream and I added a candied chestnut (marron glacé) just to complete the French-style festive touch.
melting meringue snowballs filled with praline

Again, weighing out the ingredients carefully, the praline can be made in advance and kept at room temperature for up to a month. Separate the meringues into couples and in each half, fill with praline and lemon jelly; the other half, fill with unsugared vanilla cream and drop in half a candied chestnut (marron glacé).

Melted meringue snowballs

Stick them together with the vanilla cream, add a tiny dollop on top of each melting meringue snowball and top with some gold leaf and white chocolate shavings.

Melting meringue snowballs

Serve with a semi-sweet Champagne to celebrate.

With huge, special thanks to Terraillon France for hosting the event and to Chef Alexandre Favre for such a wonderful festive demonstration and meringue inspiration from the Michalak Masterclass in Paris. Now it’s over to you – Express Your Chef!

Melting meringue snowball

Melting Meringue Snowballs

5 from 1 vote
Melting Meringue Snowballs
Melted Meringue Snowballs
Prep Time
40 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 50 mins
 

Melted Meringue Snowballs, generously filled with roasted hazelnut praline, lemon jelly, vanilla cream and candied chestnut for a special French festive dessert, inspired and adapted by Chef Alexandre Favre during a Michalak Masterclass by Terraillon in Paris.

Course: Dessert
Cuisine: French
Keyword: easy meringue method, Filled meringues, French meringue,, Meringue fillings, Praline cream meringues
Servings: 8 people
Calories: 290 kcal
Author: Jill Colonna
Ingredients
French Meringue:
  • 100 g (3.5oz) egg whites (I use 3-4 days aged whites)
  • 100 g (3.5oz) sugar
  • 100 g (3.5oz) icing/powdered sugar
Hazelnut Praline:
  • 50 g (2oz) sugar
  • 100 g (3.5oz) hazelnuts
Vanilla Cream:
  • 100 g (3.5oz) Whipping cream 30% fat
  • 1 vanilla pod/bean - seeds scraped (or 1/2 tsp powdered vanilla)
  • 50 g (2oz) mascarpone
  • 4 candied chestnuts, cut in half
Lemon Jelly (Optional):
  • 100 g (3.5 fl oz) freshly squeezed lemon juice
  • 25 g (1oz) water
  • 7 g (0.25oz) sugar (optional if you prefer a more tart lemon surprise)
  • 2.5 g (one sheet) agar-agar
Instructions
French Hollow Meringues:
  1. Using an electric whisk or a stand-mixer, beat the egg whites at medium speed until the whites start to foam.  Add 1/3 of the sugar then increase speed until the meringue starts to form.  Gradually add the rest of the sugar while beating until the peaks are soft, shiny yet firm.

  2. Stop the mixer and fold in the icing sugar using a spatula until well incorporated. Transfer the meringue to a piping bag with a plain 10mm tip then pipe out spiral mounds around an upturned silicone mini cake mould.

  3. Bake in a cool oven at 80°C fan for 2 hours (according to the chef but I can't make my oven that low - so baked at 110°C fan/130°C/250°F/gas 1/2 for 2 hours. As the meringues were bigger than his minis, it still worked out well at 2 hours.  After 2 hours, switch off the oven, open the door and leave inside for 10 minutes. Remove to cool then lift off the moulds.

  4. Once cool, grate the wispy tops off half of the meringue shells to smooth in order to let the meringues stand upright.

Lemon Jelly:
  1. In a small saucepan, bring the lemon juice and water to the boil. Add the sugar (if using) and the agar-agar.  

  2. Pour the mixture immediately into mini silicone cake moulds (preferably the same size as the meringues) and leave to set in the fridge for at least 30 minutes. Once set, they're easy to remove from the moulds.

Hazelnut Praline:
  1. Toast the hazelnuts under a hot grill for a couple of minutes. When cooler and able to handle, rub the hazelnuts between your hands to easily take off the skins.

  2. Gradually heat half of the sugar with a few drops of water in a small saucepan until it starts to melt. Add the rest of the sugar and leave to melt until a golden caramel forms.

  3. Immediately transfer the warm, liquid caramel to a food processor and mix together with the toasted hazelnuts until it forms a soft paste. Transfer to a piping bag.

Vanilla Cream:
  1. Using an electric whisk or a stand-mixer, whisk the whipping cream with the vanilla on high until it thickens. Whisk in the mascarpone then transfer to a piping bag.

Assembly:
  1. Separate the meringue shells into couples for each Melting Meringue. Pipe in the praline into one half, top with the lemon jelly. In the other halves, pipe in the vanilla cream and add half a candied chestnut.

  2. Stick both halves of each meringue together with the cream.  Add a tiny blob of cream on top and garnish with white chocolate and gold leaf.

Recipe Notes

Decorate with gold leaf and white chocolate shavings. Sprinkle each meringue with the meringue powder, following grating of each base.

Jill Colonna

MadAboutMacarons.com

Lemon Praline Meringue Snowballs

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__________________

Disclaimer: I was invited by Terraillon France to watch this demonstration. I was not compensated for this post and not obliged to write about the experience. As always, all opinions are my own. Huge thanks to Chef Alexandre Fevre for permission to use his recipe.

Bourdaloue Pear Tart – a Parisian Classic

Many a Parisian knows of their Bourdaloue pear tart. It’s a classic found in many patisseries at this time of year and has been glazing around the City of Light since the 1900s.

Just after I took these photos in the pear-fect street of Rue Bourdaloue in Paris’s 9th arrondissement, I bit into this tartlet. The filling fell straight out of the soggy base. Frankly for the price, it was disappointing and not the freshest of pastries.  It can happen but it’s incentive at times to make homemade.

Bourdaloue Pear Tart

To get to know the Bourdaloue Pear Tart better, I reached for Larousse Gastronomique. Translated into English it reads:

Bourdaloue is a tart invented by a pastry chef in Paris’s Rue Bourdaloue during la Belle Epoque – composed of poached Pear Williams, drowned in a vanilla frangipane cream, covered in broken macarons and finally glazed in the oven.

The words, “drowned in a vanilla frangipane cream” has me glazed over myself. But who knew it was covered in broken macarons? All versions I see of this tart in Paris patisseries are covered simply in slivered almonds. I’m not keen on breaking macarons – perhaps for a macaron tiramisu – so let’s top with some shells. Now for the tart!

Bourdaloue Pear Tart

The frangipane cream filling is often made using a mix of both an almond cream and crème patissière (pastry cream). While this is absolutely delicious, for this recipe I prefer cutting corners: I skip the pastry cream step and make an easy almond cream adding a dash of good, dark Jamaican rum.

I’m sure the pears won’t mind being drowned in that.

Bourdaloue Pear Tart

What Pears are Best for the Bourdaloue Tart?

As in Larousse, I’ve made this tart using Williams, while Comice or Conference are just as good for poaching pears from scratch (see this recipe for Poached Pears in Coffee and Vanilla for the method). I’ve even tried using fresh pears without poaching: just act quickly and sprinkle with some lemon juice to prevent them turning brown. Pick pears that are not yet ripe but not brick hard either. Slightly soft yet firm is perfect.

This recipe, however, is based on the one in the Larousse French Book of Desserts, which uses tinned pears in syrup. If Pierre Hermé can do it, I don’t feel too bad at cutting corners here with tinned. It’s so much easier and just as tasty.

Bourdaloue Pear Tart

Let me add that if you’re following a professional pastry course like the CAP Patisserie, then you wouldn’t use tinned pears. After baking the tart, you’d mix an egg yolk with water and brush it on to the pastry sides and bake for a further couple of minutes. Then you’d make a fancy nappage glaze to polish it all off.

For this easier recipe, just brush with about 4 tablespoons of slightly warmed apricot jam after the tart comes out of the oven. I recommend making your own pastry (I use my favourite one from the tart chapter in Teatime in Paris) but if you’re short for time, use ready-made shortcrust pastry (pâte sablée).

Bourdaloue Pear Tart Step by Step

Bourdaloue Pear Tart

Bourdaloue Pear Tart

Bourdaloue Pear Tart Recipe

Bourdaloue Pear Tart
Prep Time
25 mins
Cook Time
35 mins
Chilling Time
1 hr 30 mins
Total Time
1 hr
 

Bourdaloue Pear Tart, named after the Parisian street where it was invented in the 1900s. A shortcrust tart base filled with Williams pears and almond cream, glazed and topped with slivered almonds and macarons.

Course: Dessert, teatime
Cuisine: French
Keyword: Bourdaloue Tart, Pear Almond Tart, Pear Tart
Servings: 8 people
Calories: 387 kcal
Author: Jill Colonna
Ingredients
Sweet Pastry (based on my recipe in 'Teatime in Paris') or use ready-made shortcrust
  • 125 g (4.5oz) unsalted butter softened
  • 75 g (3oz) icing (powdered) sugar
  • 1/2 tsp salt (fleur de sel)
  • 1 organic egg
  • 225 g (8oz) plain (all-purpose) flour preference Type 45
  • 25 g (1oz) ground almonds/almond flour
Pear and Almond Cream Filling:
  • 6 half pears tinned
  • 100 g (3.5oz) unsalted butter softened
  • 75 g (3oz) sugar
  • 2 organic eggs
  • 3 drops almond extract
  • 100 g (3.5oz) ground almonds/almond flour
  • 2 tbsp good quality dark rum
  • 20 g (handful) slivered almonds
Glaze:
  • 100 g (3.5oz) apricot jam slightly warmed
Instructions
Sweet Pastry:
  1. Using a stand mixer with a paddle beater (otherwise mix by hand but use cold butter), mix the butter, sugar and salt until pale and creamy. Gradually add the egg, flour and ground almonds until the dough comes away from the sides of the bowl.  Wrap in cling film and chill in the fridge for an hour.

  2. Leave to rest at room temperature for 10 minutes then roll out the pastry to about 3-4mm on a lightly floured surface. Wrap the pastry around the rolling pin to transfer to a loose-bottomed tart tin (28cm diameter).

  3. Using your fingers, press the pastry right into the sides of the tin. Roll the rolling pin over the top to even off the pastry, prick with a fork then chill for 30 minutes.

Pear and Almond Filling:
  1. Drain the pear halves from the syrup on kitchen paper. When dry, cut them in slices horizontally (optional).

  2. Cream together the butter and sugar until light and creamy. Add the eggs, almond extract, ground almonds and rum.

  3. Spread over this mixture evenly over the tart base using a palette knife (or pipe it out in a spiral). For a 28cm tin, this will look quite thin but it will puff up in the oven and keep your tart golden and crispy.

  4. Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Using a (palette) knife, carefully transfer the pears evenly over the top and sprinkle with the slivered almonds.

  5. Bake in the oven for 30-35 or until golden. Remove from the oven and leave to cool for 10 minutes.  Remove from the tin and brush over with the apricot jam. Top with macaron shells (recipe in both my books).

Recipe Notes

Nutritional Information: 387 calories per serving; 6g protein; 29g carbohydrates; 26g fat.

For more detailed instructions on the tart's pastry, see the tart chapter in my book, Teatime in Paris.

Jill Colonna

MadAboutMacarons.com

Have you made any of the recipes from le blog, my books, or fancy making this Bourdaloue Pear Tart recipe?  Please share your photos with #MadAboutMacarons on Instagram or Facebook – or just tell your family and friends about le blog! Thanks so much – I love to see you enjoying the recipes.

Parisian Bourdaloue Pear Tart

Renoir Tour: Chatou – Carrieres-sur-Seine

Want to avoid the Parisian tourist crowds and venture out of the city for something a bit different?  This Renoir Tour between Chatou and Carrieres-sur-Seine is a wonderful walk along by the Seine when the weather is as beautiful as this – and expect a few surprises!

Renoir Tour Chatou Carrieres

Only 10 km west of Paris, Chatou is remarkably quick to get to by express commuter train. A few visitor friends from abroad have been surprised to discover that coming to les Yvelines is such a breath of fresh air. So, what’s better than taking one of the four Impressionists’ walks in the area, compiled by the Office de Tourism?

The Renoir Tour lasts about 1h30. Here’s our map at the ready so let’s do it together now. Sitting comfortably?

Renoir Tour Chatou - Carrieres

Part of the boucles (buckle) de Seine, following the Impressionists

Renoir Tour: Chatou to Carrières-sur-Seine

The Renoir Walk starts at the Hameau Fournaise, situated on the Impressionists’ Island on the Seine in Chatou looking over to Reuil Malmaison. There are a few buildings, notably the Fournaise Restaurant and Fournaise Museum. This houses temporary exhibitions and a permanent collection of what life resembled at the end of the 19th century. UPDATE 2019: To mark 100 years after Renoir’s death, there are many events planned around the artist, including special animations at the Fournaise Museum until December 2019.

It’s a time when bourgeois Parisians and artists were attracted outside Paris by les Guingettes, the good life on the banks of the Seine – drinking, eating simple, hearty food and dancing – thanks to the new railway line that brought them to Chatou.

renoir tour chatou carrieres

Pierre-August Renoir was a regular at the Restaurant Fournaise in the summer, painting a few portraits of the owner’s daughter, Alphonsine.

During the summer of 1879, it’s here that Renoir met Aline Charigot who became his wife. She figures in perhaps his most famous painting, “Le Déjeuneur des Canotiers”, painted in 1880.

Renoir tour Chatou Carrieres

It never ceases to amaze me that Renoir and his friends were here.  Here on that balcony under the orange-striped awnings. Each time I look up at it, it’s as if we can hear the laughter and the clinking of wine glasses echoing along the Seine.

Renoir Tour Chatou Carrieres

It doesn’t stop there.  Just a few metres away is another billboard showing us the other Renoir masterpiece painted in 1881, “Les Canotiers à Chatou”.  Next door, the boating workshop is worth a visit, as they prepare the same boats. Just smell the wood and the varnish!

Renoir tour chatou carrieres

Sadly the restaurant doesn’t open for teatime so I tend to bring my own box of macarons with me! Now the actual 4km walk begins by crossing over the bridge, past Notre Dame church and a walk right down to the Seine along the pretty Quai du Nymphée.

Pass the Barrage de Chatou, the hydroelectric dam. This feat of engineering was re-constructed in 2013. In the distance are the locks for the barge traffic plus a fish ladder. Keep your eyes out for some magnificent birds.

Renoir Tour Chatou Carrieres

Making the most of the glorious birch yellows and golds along the walk, the view over to the Impressionist Island includes the club-house of the 9-hole golf Ile Fleurie. Thankfully the Seine levels have gone down since I was last there, as I tend to shoot most of my balls in the river!

Renoir Tour Chatou Carrieres Sur Seine Walk

Turn left into the Parc de la Vallière, listed as one of the prettiest gardens in France. Designed by Le Nôtre, it took its name from Louis XIV’s favourite mistress, who stayed in Carrières-sur-Seine from 1661 for 9 years.

Renoir Tour secret walks just outside Paris

The park in summer at Carrieres, inspiring Monet’s painting – Secret Paris

At the entrance to the park, is the billboard showing the exact location of Monet’s painting, Carrières-Saint-Denis (1878) in the Musée d’Orsay.

Renoir Tour Chatou to Carrieres sur Seine

Carrières-sur-Seine was previously known as Carrières-Saint-Denis, as the rocks that were used to build the royal chapel of Saint-Denis came from Carrières. It’s possible to visit the Carrières, although this is currently only 3 times a year. Thankfully I took part in the visit very recently so I’ll post it soon before the next French tour.

Renoir Tour Chatou Carrieres

Why mushrooms? Because the carrières were also used as Champignonnières. Caves are perfect for mushroom-growing and, although they don’t grow as many mushrooms here now, local mushroom producers are not far away and sell their excellent fresh champignons blonds, full of flavour, at our local markets in les Yvelines.

Speaking of mushrooms, have you tried these recipes yet? Mushroom Cappuccino, mushroom truffle savoury macaron filling, Blanquette de Veau?

Renoir tour Chatou Carrieres sur Seine

The majestic Mairie sits at the top of the park. Incidentally, did you know that locals from Carrières are called  Carillons (masculine) or Carillonnes (feminine), which translate into “Chimes” and “Ringing,” respectively.[1]

Renoir Tour Chatou Carrieres sur Seine

This is where this walk took on new meaning recently. During a discussion with my friend, Emilie at the Saint-Germain Boucles-de-Seine Tourism office, I realised that for years I’d completely missed a little street just across from the park and the Mairie.

Follow the little lane of Rue Victor Hugo and the house at N°14 shows us a first glimpse of les maisons troglodytes, houses built into the limestone.

Renoir Walk Chatou Carrieres Cave Houses

Following the lane further emits a relatively spooky ambience.

These mysterious caves echo Medieval times when the first habitants settled while looking for stone for the eventual gothic buildings constructed in Paris.

Renoir Tour Secret Paris

I wonder if we can open that door?

No doubt is has centuries of stories to tell.

Renoir Tour Chatou Carrieres

The curious built-in rock dwellings serve as cellars, caves, barns or garages.  Just walking around, however, it’s not that obvious when everything is closed. Silent. Muffled.

Secret Paris Renoir Tour Walk Along Seine

Imagine that this is just 10 km and about 20 minutes by train from central Paris?

Renoir tour Chatou Carrieres

This is my kind of Disneyland.

Renoir Tour Chatou Carrieres

Further up the lane is private property but the view across to the Park from rue Victor Hugo is testament as to the Impressionists’ love for the area.

Renoir Tour Chatou Carrieres

Venture up the hill past the Mairie, the trickling fountain

Renoir Tour Chatou Carrieres

and at the top of the steps on Passage de Fanil is another billboard depicting “Le Village” painted by Maurice de Vlaminck.

Renoir Walk Chatou Carrieres

Just across the road is a renovated beauty, complete with rose-tangled balcony. Imagine the view over the Seine overlooking the west of Paris and La Défénse?

Renoir Tour Chatou Carrieres

By this time I can imagine you’re peckish for a French teatime goûter? Venture up to the centre of the village, enjoying all the little lanes and steps.

renoir tour chatou carrieres

Simply follow the fragrances of chocolate, tarts, éclairs from Le Carillon Gourmand (Maison Boé). They make macarons just on the weekends so, for the sake of art, I took a coffee éclair (recipe in my book, Teatime in Paris) for you to enjoy in the park before returning back to Chatou.

Renoir Tour Chatou Carrieres

Follow that barge and continue back on the same walkway along by the Seine.

Renoir Tour Chatou Carrieres

How to Get There

RER Line A (red) from Paris to Chatou (direction Ouest, Saint-Germain-en-Laye).
For more information on the area, boat rides on the Seine etc. visit the Saint-Germain Boucles de Seine Tourism Office in Saint-Germain-en-Laye.

Renoir Walk Chatou Carrieres

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Top 10 Halloween Macaron Ideas

Are you more trick or treat? These Top 10 Halloween Macaron Ideas have been creeping up on me with the weather changing around Paris, the nights suddenly drawing in and clocks changing this weekend.

From black liquorice macarons to fun, surprise flavours or simply spooky – take your pick and join the party.

Top 10 Halloween Macaron Ideas Liquorice

Liquorice macarons from ‘Mad About Macarons’

Top 10 Halloween Macaron Ideas

Create a one-eyed monster’s bloodshot look using black and pink edible pens.

Smarties are great for making quick and easy edible eyes. Stick them on with a dab of melted chocolate – see bottom photograph of the Witch’s Hat Macaron Tower, as even too much chocolate ‘glue’ can make them look like black eyes!

Top 10 Halloween Macaron Ideas Green Eye

If you’re not into spooky and prefer to enjoy seasonal Autumnal flavours, then check out the recipe for these Pumpkin Spice Macarons with Roasted Red Kuri Squash (potimarron).

Unlike the macarons in my books, this filling recipe can be eaten the day they are made. Many pumpkin macarons just use pumpkin spice but these ones actually contain delicious roasted pumpkin – with a good hint of spice too. If you’re looking for pumpkin recipes, there are plenty here, including these Pumpkin, Sage and Parmesan Financiers – great with Hallowe’en party drinks.

Top 10 Halloween Macaron Ideas pumpkin spice

Last week when I was visiting Julie in London (yes, she has flown the nest to study there), I couldn’t resist popping into Fortnum and Mason’s to check out the macaron display (do you really believe I go in there JUST for macarons?). They have some Hallowe’en treats with names like Pick your Poison.

These skeleton faces, done using a stencil for large quantities, are fabulous. However, for smaller quantities at home it’s just as easy to draw them on by hand.

Top 10 Halloween Macaron Ideas skeletons

Create your own simple spooky faces using a jet black edible pen – available in all good specialist cake shops. For a list of stockists, see the annexes in my books or here on the FAQ page.

Incidentally, if you have any of your favourite stores with good quality products, leave me a comment below and I’ll update the stockists page here for you.

Top 10 Halloween Macaron Ideas

I’m not much of an artist but if you are, then I’m sure you can do more elaborate Hallowe’en decorations on your macarons.

These macarons are to die for: Pistachio, Coconut and Wasabi Macarons.  The recipe is in Mad About Macarons.

Top 10 Halloween Macaron Ideas - spicy wasabi

Top 10 Halloween Macaron Ideas with Pistachio, Coconut and Wasabi Macarons

Although it looks like a whopping load of wasabi in the ganache recipe, the right dosage of white chocolate, coconut cream, vanilla and pistachio makes a perfect Hallowe’en concoction. The surprising mixture cuts out the fire just leaving the hint of wasabi behind on the tongue (I should have made the smartie tongues green, I know! You’ll do a better job.)

If you haven’t tried them yet, then what are you waiting for?

Top 10 Halloween Macaron Ideas Glitter

Brush on some edible glitter (lustre) – such as bronze or deep pink – to make your macarons extra shiny. They’re particularly good on salted caramel, rose and chocolate macarons.

Element of Halloween Macaron Surprise

Add some extra exploding sugar (sucre pétillant) to top these already fizzy Orangina or Fanta macarons. The recipe is in Teatime in Paris and is easily adaptable to make Coca-Cola macarons too, making it a spookily black filling!

Top 10 Halloween Macaron Ideas

Savoury Macarons: Witch One?

Mini savoury macarons create a real element of surprise (found in a whole chapter in Mad About Macarons). Have you tried the curry tikka mac’sala mini macs with curried cauliflower soup, for example? Curry macarons are great fun served with drinks – partnered with a Gin & Tonic for an adult Hallowe’en party!

Top 10 Halloween Macaron Ideas Savoury

Mini Savoury Macarons – Witch one is it?

The Colour Purple

Replace orange carrots with purple carrots (I talk about them here in this purple carrot cake) in this (Purple) Carrot, Parsnip and Coriander Soup (believe me, it’s delicious but the colour is VERY deep purple; I should have showed it last Hallowe’en on Instagram, as it shocked some people in February!) and serve with mini beetroot and horseradish macarons, also good with a fun and fiery beet risotto.

Beet and horseradish risotto with red wine and a savoury macaron

There are also Bloody Mary macarons or Thai Green or Red curry macarons to choose from for a real trick AND treat.

Meanwhile, back to the sweet side, these spider macarons are far from creepy. Just cut up some liquorice shoe-lace or coils (do they have a proper name in English?) and stick them into the ganache before placing the macaron shell on top. Marzipan stuck with melted chocolate also helps make Mummie macarons.

Top 10 Halloween Macaron Ideas

How to make a macaron tower, from ‘Teatime in Paris’.

Have you made any of the recipes from le blog, my books, or fancy sharing any of these Top 10 Halloween Macaron Ideas?  Please leave a comment below or take a picture and hashtag it #MadAboutMacarons on Instagram or Facebook.

A Hallowe’en Macaron Birthday Party!

Did you know that Mad About Macarons is heading for its 10th reprint? What a thrilling way to celebrate its 8th birthday, so THANK YOU with all my heart for your support: for following, for liking, for taking the time to comment and for leaving a review. It means so much. So, cheers to you for joining the party – I love to see you enjoying the recipes!

Top 10 Halloween Macaron Ideas

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Paris Chocolate Star Denise Acabo – A l’Etoile d’Or

A l’Etoile d’Or – meaning “At the Golden Star” – there may be golden stars hanging up around the best Parisian chocolate and candy shop but the real star in Paris is Denise Acabo.

Surfacing out of the Paris metro Blanche station, the Moulin Rouge cabaret signals Pigalle, the border between the 9th and 18th arrondissements. Before being lured up the hill to visit Montmartre, a visit to Denise Acabo’s tiny boutique awaits just 5 minutes’ walk away in the other direction in the 9th.

Le Moulin Rouge Paris

A l’Etoile d’Or is tucked away on the left in Rue Fontaine. Together with my curious chocolate-loving French friends from the south, we excitedly study the shop window.

It’s filled with cello-taped press reviews since Denise Acabo opened A l’Etoile d’Or in 1993 plus, amongst porcelaine cups and a chocolate pot (moussoir), tempting concoctions of chocolate quotations from famous personalities since chocolate became fashionable; to today’s researchers and doctors.

Denise Acabo Chocolate Shop Paris

Us girlfriends gravitate towards the alluring advice in the window from Italian Sex Doctor, Salonia Andrea:

Chocolate is an aphrodisiac; women with a weakness for a daily dose of the black square (of chocolate) have a more and satisfying sex life.

All of a sudden, already in full swing, Denise Acabo comes flying outside the door to welcome us inside. She looks ready to dance a Scottish Ceilidh in an extra-long kilt with cleverly comfy shoes. As David Lebovitz aptly puts it in his “Great Book of Chocolate”:

The sign on the door should read ‘Beware of flying pigtails”.

A L'Etoile D'or Denise Acabo Paris chocolate star

No wonder there are so many articles already written about this Parisian star of chocolate. Denise Acabo leads us in, apologising for the loud music and asks her charming assistant to turn the volume down. “I adore listening to music,” she confesses. We unanimously urge her to keep it playing as it is.

Hm. Verdi’s Requiem. Are we at the Golden Star to experience a form of death by chocolate?

A L'Etoile d'Or Paris chocolate star

Denise Acabo buzzes around, wondering where to start first, speaking French at 100km an hour (this is when I wish I could compare it to words a minute had I listened to Mum trying to teach me shorthand).

Down-to-earth banter is interspersed with her passion for each chocolate in store and a constant cheeky humour. Don’t be fooled by the schoolgirl attire: she isn’t shy at using more adult and familiar French words and refreshingly tells us what she thinks.

We’re smitten.

At the golden star Denise Acabo

Every centimetre of her shop is groaning with French gourmet magazines and books, plus fun facts and anecdotes to accompany her personally selected treasure trove of France’s top chocolate and confiserie.

Bernachon trusts only Madame Acabo to sell their exquisite hand-made chocolate (made from scratch, from bean to bar) outside Lyon, and the delights from France’s gastronomic capital (read my article here) are well represented with not only their chocolate tablets and filled chocolates, but also les Coussins de Lyon – literally soft velveteen green ‘cushions’ filled with curaçao liqueur.

It’s not just Bernachon: she also stocks Bonnat chocolate bars, Henri Le Roux’s famous ‘CBS’, Caramel au Beurre Salé (salted caramels – more about this in my book, Teatime in Paris) plus Jacques Genin’s flavoured soft exotic caramels.

Denise Acabo candies or confiserie in Paris

Madame is proud to tell us she’s now 82 years old, adores people and has always sported her plaid uniform look. “Before I used to wear the tartan cravates et tout,” she says. “Now I’m a little more décontractée” (relaxed). Is it since she got over the gas explosion in the building and then re-opened in 2015?

We don’t even mention it: there’s so much to talk about what’s in those glass jars of chocolates and bonbons.

Denise Acabo chocolate candy shop Paris

She presses some innocent-looking chocolate raisins in our hands.

Silence.

I bite through the outer coating of dark chocolate that crashes into a soft, explosive golden raisin with a warming glow of Christmas. “Oh My God!” my mouth utters, taking me completely by surprise.

“That’s exactly what Meryll Streep said!” says Denise and tells us that a princess (whom shall remain anonymous here) picks up her order by the hundred kilo weight.

I was seeing stars with such a light but distinct taste of Sauternes wine coating the mouth, the chocolate not overpowering the flavour.

Denise Acabo candied rose petals for Champagne

We’re already wondering how the sugared violets or rose petals will stand up to the day’s walk around Montmartre later – especially as she’s gone to all the trouble to accept only the unbroken, perfect petals. She wraps them with bubble wrap and we continue around our walk dreaming of each petal (or crumb?) topped with Champagne.

Denise Acabo takes us back in time with the golden stars such as Louis XIV’s favourite barley sugar bonbons, various flavours of Les Anis de Flavigny from Burgundy, traditional oblong iced marzipan Calissons from Aix-en-Provence, soft or hard nougat with toasted nuts, pralines, Amandes de Sicile.

A l'Etoile d'Or of Denise Acabo Paris

Asked what were her own personal favourites in store, she replies with a simple “I love absolutely everything here, as I’ve chosen each individual chocolate or bonbon carefully. I only stock what I truly love.”

Nobody can sway her gut decisions what are the best products in her opinion.  She tells us she constantly receives chocolate samples and yet only a small fraction of them are accepted into her boutique. Many of them are just awful, she exclaims with wide, sparkly eyes.

Denise Acabo chocolate wrapping of French traditional cartoons

Look carefully around the shop and you’ll see that each and every chocolate and candy is gift-wrapped in special brightly-coloured cartoon paper.

Denise explains that she is the only shop in France that continues this tradition of using les Devinettes d’Épinal.

A l'Etoile d'Or Denise Acabo devinettes

The cartoon-style images are What-am-I guessing games, full of colour. Even different producers of the images approach Denise Acabo, asking her to take on their devinette paper.

“But just look at this,” she exclaims, as she takes out a giant, creased and folded cartoon paper. It’s sporting far too much white and not enough colour or devinettes.

“Pfah!” and she throws it back into the wooden drawer.

Denise Acabo Paris chocolate Pigalle

I spy a Corsican corner, eyeing my favourite tastes from my husband’s Island of Beauty: jams with Corsican clementines, plus chestnut honey and confiture d’Angélique (angelica jam).

Explaining I’m an Ecorssaise (she liked that – merci Emmanuelle!), I wonder if she can find a Scottish and Corsican speciality using les Ecorces de Clementines Corse or something.

Whether she’s on the case or not, we’re steered to the health virtues of angelica, thanks to Monsieur Thonnard who produces the exceptional Angelique de Niort.

Denise Acabo chocolate candy paris shop

We’re off again, as she tells us that Angelica is an excellent fortifiant… As early as the middle ages, angelica was given to weaker children to suck on and give them strength.

Did you know that in the 14th century, angelica was grown in Monastery gardens to prevent the plague (la peste), but these days it’s also known to help cure respiratory problems and digestive troubles?

Denise Acabo Paris A l'Etoile d'Or

Madame Acabo shows us the same healthy angelica beckoning underneath a thin coating of delicious chocolate. We guess she’s taking this on a regular basis, with such energy, enthusiasm and character.

Meanwhile, back on the golden stars, my mind and eyes wander to Meryll Streep’s favourite Perles de Lorraine (caramel with mirabelle plum liqueur), hoping to bump into her for a rendition of Abba in flares and avoid questions like what it was like to film with Clint Eastwood – or does she wear Prada?

Denise Acabo A l'Etoile d'Or Paris chocolate

One word of advice: ensure you give yourself time to visit A l’Etoile d’Or, as anything under 20 minutes is just not realistic if you want to discover the stories behind the chocolates and candy – not to mention have the urge to buy most of the shop’s contents!

Denise Acabo oozes such contagiously cheerful chocolate-induced endorphins that you’ll most likely leave elated and be planning your next trip for a taste of more.

 

A l’Etoile d’Or
30, rue Pierre Fontaine
75009 Paris
Tel: 01 48 74 59 55

Metro: Blanche (line 2)

Lightest Dark French Chocolate Mousse

Trust the French to transform just a few simple yet good quality ingredients into a most elegant dessert. This dark chocolate mousse is also an extremely light chocolate mousse. Unlike many recipes I’ve tried, this one essentially consists of dark chocolate with whipped egg whites. So, it’s a light yet dark French chocolate mousse – without any cream!

Dark chocolate mousse recipe

It’s not unlike this egg white-based light-as-a-feather white chocolate mousse with orange blossom but this dark chocolate one is decadent for serious chocolate lovers.

Just before Julie left recently for her new studies in London, I’d asked what she’d love as her favourite meal together as a special send-off.  It was classic lasagna (it was also a toss-up for this Corsican Cheese and Spinach Lasagne), loads of unpasteurised cheese, followed by this dark chocolate mousse for dessert.

Her list didn’t stop there, though; she added, “and a batch of chocolate, chestnut and cinnamon macarons, please.” with her most beautiful eyes sparkling over a cheesy grin that melted my heart. How can a Mum refuse that?

dark chocolate mousse

So, as you can see, her wish was granted – including an extra bonus of unusually warm weather so that dinner was outdoors – and before I could say, “Let’s keep some macarons for teatime tomorrow ….” the whole lot disappeared.  I wasn’t complaining; I’d kept the other box aside, hidden at the back of the fridge! Although, they’ve got used to that trick by now so ended up putting the rest in the freezer.

Incidentally, the recipe for the dark chocolate macarons with chestnut and cinnamon is in my book, Teatime in Paris.

dark chocolate mousse recipe method

Classic French Chocolate Mousse Recipe

As you can see from the recipe card below, the recipe is so easy: it’s basically melting (good quality) dark chocolate and unsweetened chocolate powder together over a pan of simmering water, then adding one egg yolk and whipped up egg whites with sugar. Although slightly tweeked with more dark chocolate, less powder and the addition of salt, this is my favourite recipe inspired by Raymond Blanc.

Speaking of Blanc, this recipe uses many egg whites. Only ONE egg yolk is used, so I’d suggest making any of the recipes from the egg yolk recipe database in advance. That way you can put aside plenty of egg whites (I normally store them in a clean jam jar in the fridge for up to 5 days) to make this mousse – and indeed, homemade macarons!

 

dark chocolate mousse

French Chocolate Mousse – No Cream!

A classic French chocolate mousse like this doesn’t need any cream. The egg whites make this light and fluffy and we can appreciate the good quality of the chocolate.

Wood Cottage like chocolate

As the dark chocolate mousse was chilling nicely in the fridge, we popped along to Wood Cottage in Le Vésinet (just west of Paris, in les Yvelines), for a FREE (!) jazz concert.  How lucky everyone was that day with such glorious weather. Now classed a historical monument, the 1864 Wood Cottage buildings look remarkably like chocolate, don’t they?

dark chocolate macarons

While we’re on the subject of chocolate, stay tuned for the most incredible chocolate shop personality just 5 minutes’ walk from Le Moulin Rouge in Montmartre, à l’Etoile d’Or with Denise Acabo.

French dark chocolate mousse no cream

Have you made any of the recipes from le blog, my books, or fancy making this dark chocolate mousse recipe?  Please leave a comment below or take a picture and hashtag it #MadAboutMacarons on Instagram / Facebook, or just tell your friends to join me on le blog! Thanks so much – I love to see you enjoying the recipes!

French Dark Chocolate Mousse Recipe

5 from 2 votes
dark chocolate mousse
French Dark Chocolate Mousse
Prep Time
20 mins
Cook Time
10 mins
Chilling Time
1 hr 30 mins
Total Time
30 mins
 

A French classic with no cream: a light and intensely bittersweet dark chocolate mousse for serious chocolate lovers - topped with the most fondant macarons.

Course: Dessert
Cuisine: French
Servings: 4 people
Calories: 133 kcal
Author: Jill Colonna
Ingredients
  • 170 g (6oz) dark (bittersweet) cooking chocolate best at 70% (but no less than 64%)
  • 15 g (0.5oz) unsweetened cocoa powder (I use Van Houten)
  • 290 g (10.5oz) organic egg whites (from approx. 10 eggs)
  • 30 g (1oz) sugar
  • 1 organic egg yolk (at room temperature)
  • pinch salt fleur de sel
Instructions
  1. Melt the chocolate and cocoa powder together in a bowl over a pan of simmering water (Bain-marie), taking care not to overcook the chocolate (don't have the water at a rolling boil, just simmering gently). As soon as the chocolate is easy to stir, switch off the heat and stir until smooth, keeping the bowl over the pan to keep warm.

  2. In a clean bowl, whisk the egg whites (using a stand mixer or electric beaters) with the sugar until soft peaks form.

  3. Quickly stir in the egg yolk and half of the fluffy egg whites then fold in the rest of the whites using a spatula, adding the pinch of fleur de sel salt.

  4. Spoon into serving glasses and place in the fridge to chill for about 1.5 hours until ready to serve.

Recipe Notes

Serve with good quality chocolate macarons (see the recipes in both my books), crispy almond tuiles, or garnish with edible flowers. If you really want the cream, add a dollop of freshly whipped Chantilly cream.

Jill Colonna

MadAboutMacarons.com

French Chocolate Mousse