Ginger-Yogurt Mousse with Pistachio Meringue and Orange-Blossom-Honey Madeleines. A really good dessert from Bon Appetit October 2011. Vanilla-ginger syrup is made by steeping ginger and vanilla in a simple sugar-water syrup. This is folded into whipped cream and yogurt to make a very light mousse that works really well with the crunchy, sticky pistachio meringue. Orange-honey madeleines are an extra indulgence. I didn’t buy the $20 madeleine molds and instead baked them on parchment paper on a baking sheet.