Milk Chocolate and Passion Fruit Macarons

Want to recreate Pierre Hermé’s Mogador macarons? These delightful Milk Chocolate Passion Fruit Macarons are as close to the classic as you can get. {Jump to Recipe}

Milk Chocolate Passion Fruit Macarons // FoodNouveau.com
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This recipe resulted from my desired 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.

First Time Making French Macarons?

Here are helpful resources to help you get started:


Milk Chocolate and Passion Fruit Macarons





Yield about 56 shells, or 28 assembled macarons

Want to recreate Pierre Hermé’s Mogador macarons? These delightful Milk Chocolate Passion Fruit Macarons are as close to the star pastry chef's classic treat as you can get.


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. 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.)

For the macaron shells:

*Return the egg whites to room temperature at least an hour before making the macarons 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.

Using a spatula, gently fold in the almond and sugar mixture into the meringue 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.

Line a baking sheet 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 1.5-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 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.

To assemble the macarons: Pair same sized shells together and set 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 shells over the filling.

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.

Courses Dessert

Cuisine French


VIDEO CLASS: Learn How to Make French Macarons

If you want to SEE someone make macarons before you take on the project of making your own, my Skillshare video class is for you:

How to Make French Macarons: A Skillshare Video Class by FoodNouveau.com

I designed my Skillshare 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 lessons that show you the essential equipment you needthe important steps to followthe 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 myself learned how to make macaron by watching a friend making them for me repeatedly, and I believe a live (or video!) demonstration is the best way to learn how to make macarons because you can see exactly the techniques, textures, and results you should aim for.

Over 5,000 students have taken my Skillshare class so far and the class gets overwhelmingly positive reviews. I’m confident that this video class will enable you to create perfect macarons. Enroll Now!


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What do you think of this recipe? Got any questions? Let's chat!

3 Responses to Milk Chocolate and Passion Fruit Macarons

    • 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.

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