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.
Pierre Hermé’s Macaron Mogador recipe
- Author: Wilson Mak
- Prep Time: 1 hour
- Cook Time: 25 mins
- Total Time: 1 hour 25 minutes
- Yield: 72 macarons 1x
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
- 100g (7 Tbsp) room temperature unsalted butter
- 550g (37 Tbsp) Valrhona Chocolate Jivara ( 40% cocoa solid )
- 10 passion fruits ( need 250g passion fruit juice )
- Cocoa powder
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
- 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
Wilson Mak is a Vancouver based food blogger, home cook and food photographer. His passion for food began at a young age and it was when he got his first digital camera that he started to document his foodie journey, sharing his experience with others through his blog La Petite Vancouver.
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?