A fluffy, layered marshmallow mousse topped with easy-to-make macarons.
2 cups cream
3 cups white marshmallows
3 drops purple food gel
3 drops pink food gel
3 drops orange food gel
3 drops yellow food gel
100g egg whites (approx. 3 egg whites) room temperature
140g (1 ½ cups) almond meal
90g (½ cup) granulated sugar
130g (1 cup) powdered sugar
1 tsp vanilla
¼ tsp salt
1/4 tsp cream of tartar
1 tsp white vinegar
3 drops pink food gel
100g lime candy melts
½ cup white caviar sprinkles
½ cup vanilla buttercream
4 drops mint coloured food gel
½ cup sprinkles of your choice
1 cup whipped cream
Add 1 cup of cream and all the marshmallows into a large microwave safe bowl. Microwave for 1 minute and use a whisk to mix until well combined. Allow to cool for 20 minutes.
While your marshmallow mixture is cooling, add the remaining 1 cup of cream into a large mixing bowl and use an electric hand mixer to whip to stiff peaks.
Add about ¼ cup of the cooled marshmallow mixture into the whipped cream at a time and whip using electric hand mixer each time until all the marshmallow mixture is combined with the whipped cream.
Split the mixture into 2 bowls and colour one purple using purple and pink food gel and the other orange using orange and yellow food gel. Use a spoon to mix each one until evenly coloured.
Add one of the coloured mixtures into your 4 serving cups, filling each one half way. Allow to set in the fridge for 20 minutes before filling each cup with the other coloured mixture. Set aside to set for 4 hours.
Preheat oven to 300ºF.
Sift powdered sugar and almond meal into a large bowl. Set aside.
Add the vinegar to the bowl you’ll be mixing the eggs in and wipe down using a paper towel until dry.
Add egg whites to a separate bowl and use a whisk attachment if using a stand mixer or the beaters if using an electric hand mixer and whip to soft peaks. Add the salt and cream of tartar.
Continue whisking on high speed while very slowly adding the sugar while the mixer is on high. Once all the sugar is in there add the pink food gel, vanilla extract and lemon flavouring and continue whisking until the meringue becomes thick and glossy. All up, you’ll whisk for about 5 minutes.
Add about ¼ of the almond mixture into the meringue. Use a spatula to fold in the almond meal. Add the rest of the almond meal and fold into the meringue mixture until well combined. The mixture will become thin enough that it will fall off the spatula in a ribbon.
Line 2 cookie sheets with baking paper or silicone baking mats.
Pipe macarons on each sheet, each one about 3cm in diameter.
Gently tap the tray on your work bench and then sprinkle crushed freeze-dried raspberries.
Allow the macarons to dry for 40 minutes before baking for 10 minutes. Allow to cool completely before taking off the sheets.
To finish the macarons, dip each one, halfway into the lime candy melts. Allow excess to drip off before placing on a baking tray lined with baking paper. Sprinkle with white caviar sprinkles before placing in the fridge to set.
Fit the end of a piping bag with a medium sized round tip. To prepare the frosting simply add the mint coloured food gel to it and mix until well combined. Alternatives to using frosting are to use chocolate ganache or a jam. Pipe some buttercream on half of the macarons and then sandwich with another macaron.
Fit the end of a piping bag with a Wilton 6b piping tip and fill with whipped cream. Pipe some cream onto each mousse cup. Place some flowers into the cream, sprinkle with sprinkles and then finish by wedging a macaron on top.
Obviously, you’ll have way more macarons than mousse. Rather than force you to make 20 mousse cups, you can store your extra macarons into an airtight container for up to three days.