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.
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Macaron Mogador
- Total Time: 1 hour 55 minutes
- Yield: 72 macarons 1x
Description
The Macaron Mogador features a heavenly combination of passion fruit and milk chocolate filling, inspired by Pierre Hermé’s exquisite creations.
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 1/2 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 1/2 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
Notes
- Ensure the almond powder and icing sugar are well sifted to avoid lumps.
- Allow the piped macarons to rest before baking to form a skin, which helps achieve the signature macaron feet.
- Store the filled macarons in an airtight container in the refrigerator for up to 3 days.
- For best results, use a kitchen thermometer to accurately measure the syrup temperature.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 12
- Sodium: 10
- Fat: 3
- Carbohydrates: 14
- Fiber: 1
- Protein: 2
- Cholesterol: 5
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Frequently Asked Questions
Where does the Macaron Mogador come from?
It is a creation of Pierre Hermé, one of Paris’s most celebrated pastry chefs. The recipe comes directly from his macaron book, which the author says is filled with “unique and modern looking macaroons.” The Mogador fills milk chocolate shells with fresh passion fruit ganache.
Why does the recipe use Italian meringue rather than French meringue for the shells?
Italian meringue is made by streaming hot sugar syrup cooked to exactly 118°C (244°F) into whipped egg whites, which stabilizes and partially cooks the whites. This gives the macaron shells a more consistent structure and helps achieve the signature glossy top and “pied” (foot).
What is Valrhona Jivara chocolate and can I use a different chocolate?
Valrhona Jivara is a 40% cocoa solid milk chocolate from the French premium chocolate maker Valrhona, used here for 550g of the ganache filling. You can substitute another high-quality 40% milk chocolate, though the exact flavor profile — which pairs with 250g of fresh passion fruit juice — may differ slightly.
Why do the filled macarons need to rest in the fridge for 24 hours before serving?
The 24-hour refrigeration allows the passion fruit and milk chocolate ganache to fully set and the moisture to migrate from the filling into the shells, softening and maturing the macarons into their ideal texture. The instructions also note to remove them from the fridge 2 hours before serving so they come to the right temperature.
I had the same question that Elle had in 2017 .. when is the other half of the chocolate incorporated?
In the filling part of the recipe, you write to melt half the chocolate in a double boiler. When is the other half incorporated?
what a great combination, love this one :)