Cucumber and coffee macaroons

A creation by Peter Coucquyt

Cucumber and coffee macaroons

Macaroon mixture

  • Icing sugar - 250 g
  • Ground almonds - 250 g
  • Infused coffee - 1,8 dl
  • Powdered egg whites - 15 g
  • Sugar - 250 g
  • Water - 1,1 dl
Mix the icing sugar and the ground almonds. Mix 0.9 dl of infused coffee with 7.5 g of powdered egg whites. Add the almond and sugar mixture. Blend the rest of the infused coffee with the rest of the powdered egg whites. Leave to rest for 10’. Beat slowly. Boil the sugar with the water to 118°C. Add the hot syrup while continuing to beat the egg whites. Beat until cold. Add the meringue to the almond mixture with a spatula. Pipe circles on to a baking sheet. Sprinkle with a little freshly-ground coffee. Allow to rest for about 5 minutes. Bake in a pre-heated oven at 155°C. Allow to cool.
Sandwich together two coffee macaroons with the cucumber mousse.


Melt the white chocolate into the cucumber puree. Add the softened gelatine. Fold in the whipped cream. Season with a pinch of salt.