Ganache Mousse Macaron Sandwich Cookies

Macaron Sandwich

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!


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.

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.


Leave a Reply

  1. Very well done! I made the same recipe once… Your macarons look wonderful!



  2. 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. 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. Hello dear! I love macaroons!!! Wow!!!


  5. Your macaroons are perfect!

  6. I have never made these but you make it seem easy so thanks and I will give it atry….

  7. Looks heavenly!!!

  8. 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. nice job

  10. Oh wow look melt in mouth……yummylicious….

  11. 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. Wow.. It looks so yumm. I do make this recipe with Cashews 🙂 Your pictures are is so tempting.

  13. WOW Sounds and looks delicous! Thanks for the recipe! Great site!

  14. Farida – how long will these keep after sandwiched? Beautiful!

  15. These look awesome Farida, really awesome and tasty I would like tomake but I dont know, you are a master!! xoxoxox Gloria

  16. Farida, wow those macarons look amazing – you’ve done a great job 😀

  17. 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. farida this is fantastic! These delightful little cookies look wonderful!

  19. 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.


    NORA: Glad you like them?

  20. These look beautiful!! And you have such great instructions as well! Great photos!!

  21. Farida these look perfect. Gorgeous photo’s too.

  22. Your macaroons look just perfect!

  23. I’ve been wanting to get hold of these recipe. Its expensive commodity here. hehe. Thanks for sharing.

  24. awww how adorable are these? lovely pictures as usual farida! xx

  25. Farida they look amazing, I wish I had some right now..



  27. Its looks yummy…Sure gonna try it..Thanks for sharing

  28. I love little bites like these…no guilt in eating 5 or 6!

  29. Excellent work!

  30. 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. BEAUTIFUL!!!!!

  32. Very pretty little bon-bons! Love the ganache filling; it’s the perfect filling texture. : )

  33. 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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