Ganache Mousse Macaron Sandwich Cookies
So, what do you do when you have 5-6 egg whites sitting in your fridge and waiting to be used up before they go bad? Right! You make Helen’s Macaron sandwich cookies! Helen is a baking whiz. And not only baking; she is also a photography whiz with so much to learn from. I literally want to bake everything I see on her blog - everything is so neatly made and presented. I made macaron sandwich cookies using Helen’s recipe for meringue macarons and they came out tasting so good (I will say they looked good too only after Helen’s approval:). I turned them into cute little sandwiches by filling them with ganache mousse. Next time I am going to try some of Helen’s filling choices she offers in the magazine and on her blog. They all sound too good to miss to me.
In the meantime, here’s the recipe for ganache filled macaron sandwiches. Enjoy!
Thank you, Helen, for the wonderful recipe!
GANACHE MOUSSE MACARON SANDWICH COOKIES
Basic French Merengue Macaron recipe by Helene of Tartelette. Published in Desserts Magazine - slightly adapted
Ganache Mousse recipe adapted from Williams-Sonoma Baking
Makes about 22 sandwiches
For the Merengue Macarons:
5 large or 6 small egg whites (or 200 g weighed), at room temperature
1/2 cup (100 g) granulated sugar
1 1/2 cup (220 g) blanlched skinned almonds, whole
4 cups (400 g) powdered sugar
For the Ganache Mousse:
115 g semi-sweet or bitter-sweet chocolate
1/4 cup (2 fl oz / 60 ml) milk
1/4 cup (4 fl oz / 125 ml) heavy cream
First, prepare the Ganache Mousse.
Ganache Mousse
1. Put the chocolate in a heatproof bowl. In a small saucepan over medium-high heat, bring the milk just to a boil. Remove from the heat and immediately pour over the chocolate. Stir with a wire whisk until the chocolate melts and the mixture is smooth.
2. In a clean bowl, usin ga balloon whisk, whop the cream just until soft peaks form.
3. Gently fold the cream into the chocolate just until the two mixtures are incorporated. Do not overfold, or the filling will be gritty. Cover with plastic wrap and refrigerate until firm and spreadable, about 1 hour, or for up to 3 days.
Now, prepare the meringue macarons.
Meringue Macarons
1. In a bowl, whip the egg whites to a foam, gradually add the sugar and continue beating until you obtain a glossy meringue.
2. Finely grind the skinned almonds in a food processor. Transfer to a mixing bowl. Add the powdered sugar and stir to mix. Gently fold in the beaten egg whites.
3. Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets.
4. Preheat the oven to 300F (150C). Let the macarons sit out for an hour to harden their shells a bit and bake for about 15 minutes, until they have changed their color slightly. Do not overbake. Let them cool completely before filling.
Assembling
Spread a thin layer of the ganache (about 1 rounded teaspoon) over the cookie bottoms. Press a plain cookie onto the ganache mousse. Store the cookies in an airtight container at room temperature for up to 3 days.
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33 Comments Add your own
1. Rosa | June 12th, 2009 at 6:04 pm
Very well done! I made the same recipe once… Your macarons look wonderful!
Cheers,
Rosa
2. deeba | June 12th, 2009 at 6:26 pm
Just beautiful Farida, they’re gorgeous. Helen’s got an inspirational blog & I saw myself nodding in agreement over everything you say about her stuff…it’s magical! Love how beautifully your macaroons have come out. They’re on my list to make one day…xoxo
3. Aparna | June 12th, 2009 at 7:18 pm
They look gorgeous, Farida. I’m sure Helen would agree.
And like Deeba says, I agree with everything you said about her blog and baking.
I wouldn’t mind turning out stuff the way she does, but there’s only one Tartelette!
4. EU MULHER | June 12th, 2009 at 8:02 pm
Hello dear! I love macaroons!!! Wow!!!
Kisses
5. Cynthia | June 12th, 2009 at 10:13 pm
Your macaroons are perfect!
6. doggybloggy | June 13th, 2009 at 9:31 am
I have never made these but you make it seem easy so thanks and I will give it atry….
7. Parita | June 13th, 2009 at 11:02 am
Looks heavenly!!!
8. Susan/Wild Yeast | June 14th, 2009 at 8:01 am
Wow Farida, you make this look easy! What a beautiful job. I have tried macarons twice and couldn’t get them right but you inspire me to try again.
9. touria | June 15th, 2009 at 3:59 am
nice job
10. Lubna Karim | June 15th, 2009 at 7:42 am
Oh wow look melt in mouth……yummylicious….
11. Carolyn T at tastingspoons.com | June 15th, 2009 at 9:08 am
Wow, your photo (the orange background) is stunning! Congratulations on the making of macarons. I do love them, but am not convinced I want to make them!
12. Ann | June 15th, 2009 at 9:37 am
Wow.. It looks so yumm. I do make this recipe with Cashews
Your pictures are is so tempting.
13. la petite chef | June 15th, 2009 at 10:06 am
WOW Sounds and looks delicous! Thanks for the recipe! Great site!
14. Maya | June 17th, 2009 at 3:53 am
Farida - how long will these keep after sandwiched? Beautiful!
15. Gloria | June 17th, 2009 at 6:14 am
These look awesome Farida, really awesome and tasty I would like tomake but I dont know, you are a master!! xoxoxox Gloria
16. Rosie | June 17th, 2009 at 9:57 am
Farida, wow those macarons look amazing - you’ve done a great job
17. Mediterranean Turkish Cook | June 17th, 2009 at 3:53 pm
Feride, thanks for sharing this recipe. You also present and photograph your food so well. I always love looking at the pictures of the food you have on your site. These macorons look really good!
18. nora@ffr | June 17th, 2009 at 7:56 pm
farida this is fantastic! These delightful little cookies look wonderful!
19. FARIDA | June 18th, 2009 at 12:53 pm
ROSA: Thank you!
DEEBA: Thank you. I am sure you will love these macarons. Make them and see for yourself:)
APARNA: One and only:) But hey, you cook and bake awesome stuff too.
EU MUHER: Glad you like them.
CYNTHIA: Thank you!
DOGGYBLOGGY: They are super easy to make. Fill them up with anything you like.
PARITA: Thank you!
TOURIA: Thank you!
LUBNA KARIM: Thank you!
CAROLYN: Thank you! Visit Helen’s blog for more macarons and I am sure you will be convinced to make them yourself:)
ANN: Thank you!
LA PETIT CHEF: Welcome to my blog and thank you!
MAYA: A baking book I have says they are good for 3-4 days, stored in an airtight container.
ROSIE: Glad you like them.
MEDITERRANEAN TURKISH COOK: Thank you!
NORA: Glad you like them?
20. Shari | June 18th, 2009 at 5:16 pm
These look beautiful!! And you have such great instructions as well! Great photos!!
21. George@CulinaryTravels | June 19th, 2009 at 5:47 am
Farida these look perfect. Gorgeous photo’s too.
22. Tiina | June 20th, 2009 at 5:16 am
Your macaroons look just perfect!
23. Syerinne | June 21st, 2009 at 9:26 pm
I’ve been wanting to get hold of these recipe. Its expensive commodity here. hehe. Thanks for sharing.
24. diva | June 22nd, 2009 at 9:24 am
awww how adorable are these? lovely pictures as usual farida! xx
25. Noor | June 22nd, 2009 at 12:21 pm
Farida they look amazing, I wish I had some right now..
26. FARIDA | June 22nd, 2009 at 2:31 pm
SHARI, GEORGE, TINA, SYERINNE, DIVA, NOOR -
THANK YOU!
27. Aysha | June 22nd, 2009 at 5:22 pm
Its looks yummy…Sure gonna try it..Thanks for sharing
28. Peter | June 25th, 2009 at 7:24 am
I love little bites like these…no guilt in eating 5 or 6!
29. Cynthia | June 25th, 2009 at 2:02 pm
Excellent work!
30. Marysol | June 26th, 2009 at 7:50 am
Fari! they are indeed delicious little puffs, but my only disappointment is the recipe makes just 22 macarons.
I suppose I could be happy with 22 bites.
I’ll just have to bake something else for the kids.
31. Ria | July 13th, 2009 at 8:15 am
BEAUTIFUL!!!!!
32. Susan | August 3rd, 2009 at 3:50 am
Very pretty little bon-bons! Love the ganache filling; it’s the perfect filling texture. : )
33. Gulden | October 26th, 2010 at 10:05 am
Thank you for this wonderful recipe. I also checked out Helen’s blog and loved it. I am a follower of both blogs from now on.
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