Mogador Macaron
Pierre Hermé
Pierre Hermé’s signature macaron combining milk chocolate and tangy passion fruit in a smooth ganache sandwiched between delicate almond shells.
Mogador Macaron
Pierre HerméPierre Hermé’s signature macaron combining milk chocolate and tangy passion fruit in a smooth ganache sandwiched between delicate almond shells.
Chef's Tips
Use a thermometer to monitor sugar syrup and ganache temperatures.
Ensure the macaron shells form a skin before baking.
Let assembled macarons mature in the fridge for best texture.
Tools Used
Piping Bag
Fan Oven
Thermometer
Serrated Knife
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Ingredients
Macaron Shells
Passion Fruit and Milk Chocolate Ganache
To Finish
Instructions
Make the Macaron Shells
- 1
Sift together the icing sugar and ground almonds.
- 2
Mix food colouring into the first portion of liquefied egg whites and pour over the sifted dry ingredients without stirring.
- 3
Heat water and caster sugar to 118°C; when syrup hits 115°C, start whisking the second egg white portion to soft peaks.
- 4
Once syrup reaches 118°C, pour it over the egg whites while whisking to create an Italian meringue; let it cool to 50°C.
- 5
Fold the meringue into the almond mixture to form a smooth batter.
- 6
Pipe 3.5 cm rounds onto lined baking trays, spacing them 2 cm apart.
- 7
Tap trays to remove air bubbles and dust lightly with cocoa powder through a sieve.
- 8
Let stand at room temperature for at least 30 minutes until a skin forms.
- 9
Preheat fan oven to 180°C and bake for 12 minutes, opening the door briefly twice.
- 10
Slide baked shells onto a work surface to cool.
Make the Ganache
- 1
Cut butter into pieces and chop chocolate with a serrated knife.
- 2
Halve passion fruits, scoop out seeds, and strain to obtain exactly 250g juice.
- 3
Bring passion fruit juice to a boil.
- 4
Partially melt chocolate over a bain-marie, then pour hot juice over in thirds, stirring each time.
- 5
When ganache reaches 60°C, incorporate butter gradually and stir until smooth.
- 6
Transfer to a gratin dish, press clingfilm to the surface, and chill until set.
Assemble and Mature
- 1
Fill a piping bag with ganache and pipe generous mounds onto half the macaron shells.
- 2
Top with remaining shells and gently press.
- 3
Refrigerate assembled macarons for 24 hours, then bring to room temperature 2 hours before serving.
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
