This recipe is an attempt to recreate my favorite macaron in the whole wide world: Pierre Hermé’s Mogador, in which a milk chocolate ganache is delightfully infused with exotic passion fruit. It’s one of Hermé’s grands classiques, which include his most straightforward but most popular macarons. My version is almost as transporting as Hermé’s; in fact, the only thing that would make biting into this macaron better is enjoying it in a street of Paris.
I’m sharing this recipe to celebrate the launch of my brand new online video class: How to Make French Macarons. I designed my video class both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. The class is divided into 15 short videos that will show you the essential equipment you need, the important steps to follow, the techniques to master, and the potential pitfalls to avoid. You can watch the videos on your own time, start practicing, share with other budding macaron makers, and ask me questions if you encounter difficulties along the way. Watch it now!
I’m confident that this video class will enable you to create perfect macarons. If you’ve never thought of making macarons, take a look: you’ll discover a delicious project to hone your baking skills.
For more macaron recipes and a ton more information about macaron-making, check out my All About French Macarons page: all I ever wrote on the topic, all in one spot.
Makes Makes about 56 shells, or 28 assembled macarons.
Want to recreate Pierre Hermé’s Mogador? These delightful Milk Chocolate and Passion Fruit Macarons recipe would be perfect for that.
Return the egg whites to room temperature at least an hour before making the macarons.
Make the milk chocolate and passion fruit ganache: Cut the passion fruits in half, and scoop the seeds into a fine mesh strainer set over a measuring cup. Using the back of a spoon, press, scrape, and press the seeds again against the strainer to extract the maximum juice you can. You should get about 1 tbsp [15 ml] juice per passion fruit.
In a double boiler or the microwave (at the lowest heat setting), melt the milk chocolate and butter together. Add the passion fruit juice and kosher salt. Mix well, take off the heat and transfer to an airtight container. Reserve until ready to assemble the macarons. Place in the refrigerator if you want the ganache to firm up faster. (The ganache can be made ahead; refrigerate, but make sure to return to room temperature at least an hour before using.)
Make the macarons: In the bowl of a food processor, add the powdered sugar and almond flour, and process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift mixture to make sure no lumps or bigger bits of almonds are left.
Whisk the egg whites on medium/high speed for a minute or two, add a tablespoon of the granulated sugar, continue beating and add the remaining sugar slowly. Beat until the egg whites are stiff, dense and creamy. Mix in three drops of yellow and one drop of orange gel food coloring. The macarons should be of a bright warm yellow color. Add more color if you think the shells need it.
Delicately fold in the nuts/sugar mixture in 2 or 3 additions. Slide your spatula all the way to the bottom of the bowl and comes back up several times to make sure no pockets of dry ingredients remain and the color is evenly blended.
Prepare the baking sheet by lining them with parchment paper. Slide macaron templates under the parchment paper, if using.
Transfer the macaron batter in a pastry bag fitted with a ½-inch [1.25-cm] round tip. Pipe 1½-inch [3.8-cm] rounds of batter, evenly spaced but still close to one another as they will not expand much.
Carefully slide the macaron templates off the baking sheets, if you used them. Sparsely sprinkle dark cocoa powder over the shells (using a fine mesh strainer makes this easy). Let the shells rest on the baking sheets for 20 to 30 minutes.
Preheat your oven to 275°F (135°C) with a rack set to the middle position. Bake the macarons for 13 to 16 minutes, rotating the pan after 10 minutes.
Let the shells cool completely to room temperature before assembling them, about an hour. Pair same sized shells together and assemble with the milk chocolate and passion fruit ganache. Store the assembled macarons in an airtight container and refrigerate for one night before indulging.
Always bring the macarons back to room temperature before serving.
Recipe Credit: Marie Asselin. Flavors inspired by Pierre Hermé.Yum