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French Macarons with Mint Chocolate Ganache Filling

April 21, 2012

Las Gaviotas

I have not been to Las Gaviotas in Rosarito, Mexico since December of last year for New Year’s Eve. Coming back in beautiful spring weather was such a treat. Bearik’s family has a beautiful beachfront house in Las Gaviotas, a community of beach houses down in Baja. Anytime we feel like getting away for a weekend, we drive down with our boogie boards, golf clubs and of course a voracious appetite for delectable Mexican food.


The Beach

Golf at Baja Mar

Now here are a few snaps of my nephews, niece, and cousins for Easter. Thought I’d share with you their absolute cuteness.

Baby Landon

Kids running

Avery and Daddy

French Macarons with Mint Chocolate Ganache Filling

Despite my awful and intense allergy attack Easter day, it was a beautiful time celebrated with family. I made French Macarons with Mint Chocolate Ganache Filling for the occasion. With its sea-foam green color, these beauties looked just as festive as the Easter eggs on our picnic table.

French Macarons with Mint Chocolate Ganache Filling

Most bakers have their own macaron secrets but I only really abide by the following when I make macarons:

1. I use aged egg whites (egg whites separated from the yolks at least overnight – if you can age for 2 days sitting in your counter top, that’s preferred)

2. I have only used the French meringue method. It works for me so I don’t really have any reason to try the Italian meringue method.

3. I follow Helene of Tartelette blog’s macaron mixing method. No more than 50 strokes… fast at first, then fold. Visit her site and learn from the pro. She has a great resource for macaron newbies – Demystifying Macarons.

French Macarons with Mint Chocolate Ganache Filling

French Macarons

For the batter recipe, go to my previous macaron post with a link to Tartelette blog’s macaron recipe as published on Desserts Magazine. 

Mint Chocolate Ganache Filling

One batch of this ganache should be enough filling for one batch of macaron shells.


3 tablespoons heavy cream

1/2 cup semi-sweet chocolate, chopped

1/4 teaspoon peppermint extract


1. Bring cream to simmer in heavy small saucepan. Remove from heat.

2. Add chocolate and peppermint extract; whisk until smooth. Cool until lukewarm but spreadable, about 15 minutes.


1. Place the buttercream in a piping bag, snip edge, and pipe filling on one of the macaron shells. Take another macaron shell to sandwich with the other one. You don’t need to use a piping bag necessarily, a small offset spatula will also do to spread the filling.

*I like to chill my macarons in the refrigerator using an airtight container. I take it out of the fridge an hour earlier before serving.

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