Macaron Mogador
Author: 
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 72 macarons
 
Pierre Hermé's Macaron Mogador recipe
Ingredients
For Macaron Shell
  • 300g (20 Tbsp) almond powder
  • 300g (20 Tbsp) icing sugar
  • 110g (110 ml) egg whites
  • 5g (1 tsp) food coloring ( lemon yellow )
  • 0.5g(a pinch) red food coloring ( or ½ tsp coffee )
For Italian meringue
  • 300g (20 Tbsp) sugar - for sugar syrup
  • 75g (75 ml) water - for sugar syrup
  • 110g (110 ml)egg whites
For Ganache
  • 100g (7 Tbsp) room temperature unsalted butter
  • 550g (37 Tbsp) Valrhona Chocolate Jivara ( 40% cocoa solid )
  • 10 passion fruits ( need 250g passion fruit juice )
For Garnish
  • Cocoa powder
Instructions
For Macaron Shells
  1. Sift icing sugar with almond powder
  2. Mix the colors in the first egg white and pour over the sugar-almond preparation without mixing
  3. Boil water and sugar to 118°C (244°F)
  4. Once the syrup is at 115°C (239°F), start whisking second egg whites to hard peak
  5. Prepare a pastry brush dipped in a bowl of cold water and clean the edges of the pot with the brush so that the sugar syrup won’t stick when you pour over the whisked egg white.
  6. As soon as the sugar reached 118°C(244°F) remove from heat immediately. Pour the sugar syrup over the stiff egg whites little by little. Continue whisking at high speed.
  7. Whisk and let cool to 50°C(122°F) before adding to the sugar almond prepared earlier.
  8. Mix the Italian meringue with the sugar almond mixture until you reach “lava” consistency
  9. Pipe and Shape the dough round about 3.5 cm in diameter and spaced every 2 cm on baking sheets lined with parchment paper.
  10. Once you finished pipping the macarons, prepare a tablecloth and fold it into four. Tap your baking tray gently on top of the tablecloth.
  11. With a sieve, sprinkle the shells with cocoa powder
  12. Let the macarons rest for at least 30 minutes until it’s not sticky when you touch the top of the macaron with your finger
  13. Preheat oven to 180°C (356°F)
  14. Put the tray into the oven and bake for 9-12 mins ( depends on oven ) and keep the oven door slightly ajar with a wooden spatula.
  15. Do not remove from the sheet until they are completely cooled
For filling
  1. Cut butter into pieces. Chop the chocolate with a serrated knife.
  2. Cut the passion fruit in half and scoop out the pulb and obtain 250g of juice.
  3. Weigh the juice and take it to a boil.
  4. Melt half the chopped chocolate in a saucepan in a double boiler. Pour in juice 3 times onto hot chocolate
  5. As soon as the mixture temperature is at 60°C(140°F), gradually stir in the butter pieces. Stir until the ganache is smooth.
  6. Pour into a dish. Cover the ganache with transparent film. Keep it in the refrigerator until it is creamy.
  7. Pour the ganache into a pastry bag and use a pipping tip No. 11.
  8. Garnish generously with ganache onto one half shells then cover them with other shells.
  9. Keep macarons for 24 hours in the fridge and remove from the fridge 2 hours before serving
Recipe by Honest Cooking at http://honestcooking.com/macaron-mogador/