The Macaron Mogador contains passion fruit and milk chocolate filling – and the combination tastes absolutely heavenly.
By Wilson Mak
The first pastry I ever made was the french macaron. I’m always intrigued and amazed by petite sized macaron. I got myself a copy of one of the top pastry chefs in Paris : Pierre Hermé’s macaron book. His book contains unique and modern looking macaroons that I’m dying to try and make.. In this entry, I will share with you one of his creations, The Macaron Mogador. The Macaron Mogador contains passion fruit and milk chocolate filling – and let me tell you, this combination tastes absolutely HEAVENLY.
Macaron Mogador
- Total Time: 1 hour 25 minutes
- Yield: 72 macarons 1x
Description
Pierre Hermé’s Macaron Mogador recipe
Ingredients
Scale
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
- Sift icing sugar with almond powder
- Mix the colors in the first egg white and pour over the sugar-almond preparation without mixing
- Boil water and sugar to 118°C (244°F)
- Once the syrup is at 115°C (239°F), start whisking second egg whites to hard peak
- 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.
- 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.
- Whisk and let cool to 50°C(122°F) before adding to the sugar almond prepared earlier.
- Mix the Italian meringue with the sugar almond mixture until you reach “lava” consistency
- Pipe and Shape the dough round about 3.5 cm in diameter and spaced every 2 cm on baking sheets lined with parchment paper.
- Once you finished pipping the macarons, prepare a tablecloth and fold it into four. Tap your baking tray gently on top of the tablecloth.
- With a sieve, sprinkle the shells with cocoa powder
- 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
- Preheat oven to 180°C (356°F)
- 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.
- Do not remove from the sheet until they are completely cooled
For filling
- Cut butter into pieces. Chop the chocolate with a serrated knife.
- Cut the passion fruit in half and scoop out the pulb and obtain 250g of juice.
- Weigh the juice and take it to a boil.
- Melt half the chopped chocolate in a saucepan in a double boiler. Pour in juice 3 times onto hot chocolate
- As soon as the mixture temperature is at 60°C(140°F), gradually stir in the butter pieces. Stir until the ganache is smooth.
- Pour into a dish. Cover the ganache with transparent film. Keep it in the refrigerator until it is creamy.
- Pour the ganache into a pastry bag and use a pipping tip No. 11.
- Garnish generously with ganache onto one half shells then cover them with other shells.
- Keep macarons for 24 hours in the fridge and remove from the fridge 2 hours before serving
- Prep Time: 1 hour
- Cook Time: 25 mins
what a great combination, love this one :)
In the filling part of the recipe, you write to melt half the chocolate in a double boiler. When is the other half incorporated?
I had the same question that Elle had in 2017 .. when is the other half of the chocolate incorporated?