Baking| Mousse-a-cotta with Macs in the Air!

“Women are made to be loved, not understood.”
Oscar Wilde

Mousse-a-cotta with Sesame MacaronsAs usual a fight to the finish! Another month almost gone; one would think the New Year had just begun! MacTweets time again. Over at our mac-obsessed kitchen, it’s time to share some special mac love . Jamie and I called for just that this February to honour St Valentine.  Even though  I’ve had loads of mac luck the past few months, this time the feet proved elusive.

Mac Attack #16 – MACS ARE IN THE AIR … With Chet Baker crooning My Funny Valentine, take your romantic heart and scurry into your kitchen and bake a batch of French macarons for that special someone, the lover, the spouse, the best friend, the children, the one whom you want to offer up something special, the one whom you want to make smile.

Create something new, something exciting, something wildly romantic! Nothing says I Love You like a sweet little something, the size of a kiss, the flavor of your wildest desire, the macaron.

mousse-a-cotta & sesame macaronsMy black sesame valentine macarons struggled at high sea, after 2 batches of failure, I managed one with a little success. My fault as I tried stupid tricks. Thermomix experiments with 1 egg white=FAIL. Sesame and almond meal with lofty dreams also failed, well almost. Thankfully got a few feet in a tray, the pop macs didn’t work, so I had to be happy with 2 pairs! I think I overworked the sesame seeds while grinding.Chocolate mousseMy mac experiments coincided with another experiment, an attempted fast track dessert. The teens diet has had severe repercussions on our sweet life. Desserts have been reduced to pitiable levels and the lad is whining all the time. Couldn’t take his pressure the other day, and in a hurry whipped up some eggless chocolate mousse of some sort. While Mr PAB enjoyed it oodles, the kids were a little iffy as in some parts the melted chocolate became grainy as I didn’t whisk it in too fast.Mousse-a-cotta with Sesame MacaronsI had some left and decided to redo it for the starving dwarfs. Mousse-a-cotta or panna-mousse is what eventually found its way back into the goblets, and found its way into the dwarfs tummies at express speed too! They loved the second fast track attempt, one that I added a dash of espresso to as well. I served them with my pair of precious feet, the failed ones vainly trying to fly the flag on sticks! Posting these now, with hope for a brighter mac future!

Do you want to join us making MACARONS?

If you do, you are most welcome to join us  for this challenge, or the next. You can find all the information at our dedicated macaron blog MacTweets. We generally post the round-up by the end of every month, following which a new challenge is posted!

Black Sesame MacaronsBlack Sesame Macarons with Nutella
1/2 cup powdered sugar
1/4 cup powdered almonds
1 tbsp black sesame seeds
1 large egg white, at room temperature
2 1/2 tbsp granulated sugar
1/2 tsp egg white powder
Line two baking sheets with parchment paper.
Grind together the powdered sugar with the almond powder and sesame seeds so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding.
Using a teaspoon, or piping bag, drop / pipe the batter on the parchment-lined baking sheets in 1″ circles evenly spaced one-inch apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then rest for about an hour.
Preheat oven to 140C. Bake them for 15-18 minutes.
Let cool completely then remove from baking sheet. Sandwich with Nutella.
Mousse-a-cotta Mousse-a-cotta
Serves 4
250ml low-fat cream
100gm dark chocolate
1/2 tsp espresso powder
1 tbsp sugar
1 sheet of gelatin
Soak gelatin sheet in cold water for 5 minutes, until soft.
Put cream, espresso powder, sugar and chocolate in a pan and simmer for 5-7 minutes until the chocolate has melted.
Squeeze out the gelatin sheet and stir into hot cream mixture. Take off heat and stir till the sheet is completely dissolved. {Don’t let the cream come to a boil}
Cool slightly and pour into goblets. Chill for at least 4 hours. Serve chilled.

Mousse-a-cotta with Sesame Macarons
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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


  1. I’m really liking the dark background in the top shot, Deeba! These look ah-maaazing. I’m especially drooling for the sesame macarons as that’s a favorite ingredient of mine.
    Xiaolu´s last blog post ..Without Artifice Velvet Cupcakes with Cinnamon Cream Cheese FrostingMy Profile

  2. OMG, I am drooling in front of my screen! That mousse lookls so rich and luscious and the macarons are so tempting. Am I in foodie heaven?



  3. this is real torture, chocolate mousse has me drooling all over it, now if only i could taste, i am sure I would be in heaven. lovely pictures as well.
    sreelu´s last blog post ..Rajma &amp Jeera Chawal – Spicy Red Kidney Beans with Cumin RiceMy Profile

  4. Barbara | VinoLuciStyle says:

    One of my all time favorite desserts. Someone once asked, ‘Isn’t it just pudding?’ Um, no. I mean NO! Lovely pics and to tell you the truth, from this frustrated macaroner; maybe good to know it’s not just me. Those are just finicky little buggars, that’s all there is to it!
    Barbara | VinoLuciStyle´s last blog post ..French Onion Soup – with some Italian Style!My Profile

  5. It will make anyone who set eyes on it to drool…
    Looks delicious…
    Vimitha´s last blog post ..Semiya UppumaMy Profile

  6. Awesome recipes you’ve got here!
    goldie´s last blog post ..Jurnal de dieta-ziua 3My Profile

  7. Gorgeous!! Anything with Nutella;)
    holly´s last blog post ..Cilantro-Lime GuacamoleMy Profile

  8. This is stunning!! Absolutely gorgeous!
    Cherine´s last blog post ..Chocolate &amp Speculoos terrineMy Profile

  9. I don’t know that I could take the failure of making macarons Deeba. The first attempt might work out perfectly as beginners luck, but then it would be doomed for failure.

  10. Priya says:

    Woww am speechless, those tempting and gorgeous dessert makes me drool..

  11. healthy n bful and colorful…yummy n sinfully deadly…pics r simply gorgeous

  12. So decadent and provocative.
    Outstanding recipe and breathtaking clicks.
    Bravo ♥
    Ana Powell´s last blog post ..Pulled Pork Sandwich with Slaw – Sanduiche de pulled pork – Sándwich de pulled porkMy Profile

  13. I love these Deeba look so cute!! gloria
    gloria´s last blog post ..Simple strawberry dessertMy Profile

  14. What a cute display – love the idea of adding “macs”.

    ButterYum´s last blog post ..As Requested – My Favorite Chocolate Chip CookiesMy Profile

  15. I love your happy little Valentine Macs. And your fun little made up names. Your Mousse-a-cotta looks luscious!
    BarbaraBakes´s last blog post ..Daring BakersMy Profile

  16. so cute!! i am going to try macs soon, following one of your recipes!
    nags´s last blog post ..Geetha Perimas Strawberry Milkshake RecipeMy Profile

  17. making me drooling!
    Jess @ Bakericious´s last blog post ..Non Bake Blueberry CheesecakeMy Profile

  18. Dhwani Devater says:

    Hey Deeba, I just love your blog, I would be just an addition to the many people who say you are the best. I have been trying to make things inspired by you and I must say, I have learnt a lot from your blog.

    Your Mousse-a-cotta looks so tempting, in fact I find myself salivating, looking through the pictures of your creations. I am a vegetation and I do not use eggs or gelatin for my preparations either. Can you please tell me what quantity of agar can be used instead of gelatin?

    I also wanted to try my hand at macaroons but I dont know the substitute for eggs.

    Please advise!

  19. I think the black sesame with Nutella combo is just brilliant! The little hearts on the shells are so cute.
    Lora´s last blog post ..Cherry Chip Brookies &amp A Visit to Clinton Street Baking CoMy Profile

  20. OOOO, I would love to sink my teeth into any one of these. Each looks diving. You are definitely the macaron Queen!
    A Canadian Foodie´s last blog post ..Michael Schmidt- A Modern Day Canadian Hero Our Raw Milk and Food Freedom AdvocateMy Profile

  21. Can’t wait to dig into the decadent mousse ! But Pray ! Pl educate me , how many grams of loose gelatine I need to use?
    jayashree´s last blog post ..Carrot Flowers with Cucumber LeavesMy Profile

  22. This mousse looks divine and sublime – it puts the poor back in the back seat Deeba! Simply gorgeous!

  23. Wow!! I am just salivating here wishing I could reach out and eat all that mousse!! Brilliant!

  24. The mousse and macs are made to be loved, just as OW said. Luscious and decadent. Brava!
    Ken⏐hungry rabbit´s last blog post ..golden opportunityMy Profile

  25. This is so lovely, how I would love to dive into a pool of that mousse and then come up for air to eat those delicious macarons! Stunning!
    *kisses* HH

  26. This is the latest, most original mac concoction I have seen; very stylish and great for a cocktail party with the beautiful people :)
    I love the mousse too; although not a big fan of gelatin, I would probably use agar-agar.
    Inspiring post, as always!
    tasteofbeirut´s last blog post ..Laban Ummo lamb in yogurt sauceMy Profile

  27. This looks wonderful. I love that you created a panna cotta into a mousse.
    Joy´s last blog post ..Monkey Bread and some RecognitionMy Profile

  28. Your macarons are so creative and despite the difficulties encountered you’ve managed to put up gorgeous photo’s. I love the flavour combination and I could do with some of your decadent mousse right now:) Macarons are finicky little things and always try to remind us just who’s in control.

    I’ve got another failed batch of Vivienne Westwood macarons sitting on my kitchen bench.
    I made the first failed batch when it was raining – silly me. The last batch I over mixed and instead of looking lovely and round the batter ran and my macs turned into wonder bras. You have to laugh though otherwise with all the effort that goes into making them we’d cry.
    ladymacaron20ten´s last blog post ..Adriano Zumbo Candy Cane MacaronsMy Profile

  29. First picture is gorgeous Deeba.I opened your page and didnt scroll down for 2 minutes.I love those little hearts on the macs.I am not a big chocolate person but when it comes to chocolate mousse, I go weak in the knees.Another of your recipe joins my bookmarked list from you site:)
    Tanvi@Sinfully Spicy´s last blog post ..Shrimp Stir Fry With Scallions and Fenugreek LeavesMy Profile

  30. Your macs look great with your mousse a cotta! Interesting experiment with the sesame seeds. I need to try making macs again and go for a different flavor this time. You’ve inspired me again!
    lisaiscooking´s last blog post ..Apple Graham Coffee CakeMy Profile

  31. Asha Joseph says:

    Hey Deeba I baked your Lavender Chiffon Cake last week & am baking it again today ..we all loved the flavour..the sponge rises very nicely but sinks down after I open the oven to check if the cake is done..(after 30min)..Can you give me some idea to fix this problem..???

  32. Beautiful photographs and a brilliant recipe idea, black sesame macaroons sounds so unusual and special. Great!
    josie´s last blog post ..Half Term Talking in RiddlesMy Profile

  33. mm the idea of pairing nutella with sesame shells PLUS chocolate mousse-cotta sounds absolutely YUMMY!
    Janine´s last blog post ..Wholemeal Yogurt BunsMy Profile

  34. Mousse-a cotta? How delicious sounding! And airy. Love your little mac-pops too. Looks like you did get some little feet though? And I love the little heart decorations on them. So sweet. Good luck with the dieting daughter.
    shaz´s last blog post ..Love conquersMy Profile

  35. Mouse-a-cotta I like the sound of that :)

    Good job experimenting with your macarons, being adventurous is a more admirable quality than being perfect of that I am sure. Although I think they look lovely just as they are.

    Thanks for the valentine challenge it was filled with love and lots of fun.

  36. Black sesame sounds very exotic and I love your chocolate mousse-a cotta! Very stylish pictures with the dark background too. xx
    SarahTrivuncic´s last blog post ..Baking Strawberry-Tangerine Quark Panna Cotta with Oatmeal Florentines … Daring BakersMy Profile

  37. Annapet says:

    What creative macaron desserts, Deeba! And beautiful photography as usual!
    Annapet´s last blog post ..Mac Attack No 16 Red Velvet Macarons are in the Air!My Profile

  38. Mmmm, the chocolate and mac dessert looks very decadent! Always looking forward to your MacTweets creations, Deeba.
    HI Cookery´s last blog post ..Welsh CakesMy Profile

  39. YUM! It all sounds delicious to me! I love the idea of adding black sesame seeds, I’m definitely going to have to borrow that one!

  40. Oh wow D! Those look absolutely gorgeous. Are the piped and the filled in glasses the same thing? They look sort of different, consistency wise.
    Avanika (Yumsilicious Bakes)´s last blog post ..Swedish Visiting Cake One of the easiest cakes Ive ever made!My Profile

  41. I love the combination of the textures: the mousse-a-cotta looks so creamy and the macarons… with chocolate and nutella… Absolutely divine!
    Gourmantine´s last blog post ..Calvados week- Tarte Tatin with CalvadosMy Profile


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