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Milk Chocolate Passion Fruit French Macarons


Milk Chocolate Passion Fruit French Macarons

Fan of Pierre Hermé’s famous Mogador macarons? The flavor of these aromatic Passion Fruit French Macarons is as close to the classic as you can get. This recipe includes a variety of resources to help you successfully make macarons, including a full French Macaron video masterclass!

Milk Chocolate Passion Fruit French Macarons //

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This recipe for Milk Chocolate Passion Fruit French Macarons resulted from my desire 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 includes 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.


If this is your first time making macarons, prep, read, and watch before you start: Macarons are finicky to make, but if you set aside enough time so that you won’t be rushed, you can do it. I have a variety of resources available for you: 

  • And a 30-minute French Macaron Video Masterclass—which I highly recommend watching before you make macarons for the first time. There’s nothing like watching someone making macarons to learn how to make them properly—that’s how I learned over 10 years ago, and that’s how thousands of my students did too!

NEW: French Macaron Video Masterclass

Learn how to make perfect French macarons at home with my detailed video masterclass, now available to everyone for FREE and unlimited watching! This masterclass was previously hosted behind a paywall on an educational site where THOUSANDS of students rated it 5 STARS! It’s now available to all macaron lovers worldwide, for absolutely free ❤️

My detailed French Macaron Video Masterclass is divided into 14 handy lessons that will make you a macaron expert in no time. I designed my masterclass both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. Let me guide you through 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.

I’m confident that this video class will enable you to create perfect French macarons. Watch the class now!

If you enjoy my French Macaron Masterclass, make sure to “like” it on YouTube to allow other macaron lovers to discover it. Thank you and happy baking!


Milk Chocolate Passion Fruit French Macarons //

Milk Chocolate and Passion Fruit Macarons

Fan of Pierre Hermé’s famous Mogador macarons? The flavor of these aromatic Milk Chocolate Passion Fruit French Macarons is as close to the classic as you can get.
Prep Time:1 hour 30 minutes
Cook Time:20 minutes
Servings 28 assembled macarons


For the milk chocolate and passion fruit ganache

For the macaron shells


  • For 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 as much juice as 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. Set aside until ready to assemble the macarons.
    You can refrigerate the ganache if you want it 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.)
  • For the macaron shells: *Return the egg whites to room temperature at least an hour before making the macaron shells.*
  • 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 the mixture through a fine-mesh strainer to make sure no lumps or bigger bits of almonds are left.
  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large stainless steel mixing bowl if using a hand mixer, whisk the egg whites on medium/high speed until frothy. Add a tablespoon of the granulated sugar, continue whisking at medium-low speed, then add the remaining sugar slowly. Increase the speed medium-high and whisk until the egg whites are bright white and create stiff peaks. At low speed, mix in three drops of yellow and one drop of orange gel food coloring. The macaron shell mixture should be of a bright warm yellow color. Add more color if required.
  • Add the almond and powdered sugar mixture to the egg whites and, using a spatula, gently fold in the dry ingredients: slide your spatula all the way to the bottom of the bowl and come back up to the top. Do this about 6 times to incorporate the dry ingredients, then keep folding for a total of about 14 strokes until no pockets of dry ingredients remain and the mixture drops from the side of the spatula in a slow, lazy ribbon. Start testing the ribbon stage early to avoid overfolding.
  • Stack two baking sheets and line the top sheet with parchment paper. If you're not using parchment paper sheets, cut out the parchment paper so it fits exactly over the bottom of the sheet to make sure the macarons will lay flat. Slide macaron templates under the parchment paper, if using.
  • Transfer the macaron batter to a pastry bag fitted with a ½-inch (1.25-cm) round tip. Pipe 1 ½-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. Using a small fine-mesh strainer, lightly sprinkle dark cocoa powder over the shells. Let the shells rest on the baking sheets for 20 to 30 minutes.
  • Preheat the oven to 275°F (135°C) with a rack in the middle position. Bake each sheet of macaron shells for 15 to 18 minutes, or until the shells are firm on their feet when you lightly tap on them with the tip of a finger.
  • Let the shells cool completely to room temperature before assembling them, about an hour.
  • To assemble the macarons: Pair same-sized shells together and set them side by side on a work surface. Using a small offset spatula, spread some milk chocolate and passion fruit ganache over half of the shells. (If you refrigerated the ganache, let it warm back up to room temperature for at least 30 minutes, or until spreadable.) Close the macarons, gently pressing the second shell over the filling.
  • STORAGE: Store the assembled Passion Fruit Macarons in an airtight container and refrigerate for one night before indulging.
    French macarons will keep, refrigerated, for up to 3 days. You can also freeze assembled macarons in an airtight container for up to 1 month.
  • SERVING: Always bring these Passion Fruit French Macarons back to room temperature before serving.

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

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Author: Marie Asselin

Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes


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    • Hi there! The yield of passion fruits varies so widely depending on where you live and where the fruits come from. My recipe requires 2 tbsp (30 ml, or 30 g) strained passion fruit juice, and one average passion fruit yields about half that.

    • Temperature is for a regular oven. It is not recommended to make macarons in a home convection oven as it tends to make the shells rise too quickly, resulting in either cracked or hollow shells.