Chocolate-mint filling from Les Petits Macarons: Colorful French Confections to Make at Home by Kathryn Gordon and Anne E. McBride

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cocoa macaron shells; Lemon-poppyseed macaron shells; Mint macaron shells

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on February 05, 2018

    This is the filling I always use for mint macarons. I use all dark chocolate (Valrhona Manjari 64%) rather than a mix of dark and milk. I love that fresh mint leaves are used rather than peppermint oil - it gives a lovely fresh element.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.