14 April 2025
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.
The Iconic Mogador Macaron 🍫🥭
Few flavor pairings in French patisserie are as instantly recognisable as Pierre Hermé’s Mogador. This legendary macaron brings together milk chocolate and passion fruit—a duo that balances deep creaminess with bright tropical acidity. The result? A macaron that feels both comforting and vibrant, with each bite delivering a soft crunch, velvety ganache, and that signature fruitiness Mogador is known for.
What Makes Mogador So Special? ✨
At first glance, it’s the elegant golden hue of the shells dusted with cocoa. But the magic lies inside. Milk chocolate ganache provides a silky, almost caramel-like base, while passion fruit cuts through with a tangy spark. This clever contrast makes Mogador irresistibly moreish and one of Hermé’s most beloved creations.
If you enjoy fruit-chocolate combinations—or want to impress with a macaron that feels truly haute pâtisserie—this recipe is a must-try.
Crafting Perfect Macaron Shells 💛
The shells begin with a classic Italian meringue technique, ensuring stability, shine, and that desirable smooth surface. The gentle blend of yellow and red creates the signature warm golden tone, beautifully complemented by a whisper of cocoa powder sifted on top.
Letting the shells rest before baking is key—they need time to form a light skin, helping them rise evenly and develop feet. With the right timing and temperature control, you’ll get airy, crisp shells that stay tender inside.
The Legendary Passion Fruit–Milk Chocolate Ganache 🍮
The heart of this recipe is the ganache: creamy Valrhona Jivara (or any high-quality 40% milk chocolate) enriched with fresh passion fruit juice and a touch of butter. The acidity from the fruit lifts the chocolate beautifully, creating a ganache that’s smooth, tangy, and deeply aromatic.
A thermometer helps ensure proper texture—adding the butter at just the right temperature gives that perfectly silky finish.
Bringing It All Together 🎨
Once the ganache has chilled and thickened, it’s time to fill the shells. Pipe generous mounds in the center so that, when sandwiched, the filling gently domes but doesn’t spill out. As with all high-quality macarons, patience is essential: allow the assembled pastries to mature in the refrigerator. After 24 hours, the shells soften slightly, and the flavors meld into that unmistakable Mogador profile.
Serving & Presentation Tips 🍬
These macarons are stunning for celebrations, afternoon tea, or gifting. Their tropical aroma and luxurious flavor make them a standout addition to any dessert spread. For the best experience, let them come to room temperature before serving—this brings out both the chocolate richness and passion fruit brightness.
Why You’ll Love This Recipe 💖
- Combines two iconic flavors for a balanced, sophisticated treat
- Produces bakery-level macarons with crisp shells and lush ganache
- Perfect for festive occasions or refined homemade
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 BagSieve(opens in a new tab)Fan OvenSaucepan(opens in a new tab)ThermometerSerrated KnifeFine Strainer(opens in a new tab)
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Ingredients
USMetric
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.
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Nutrition Facts
Serving Size: 1 macaron
Calories 95
% Daily Value*
Total Fat 5.6g7%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 7mg2%
Sodium 10mg0%
Total Carbohydrates 10g4%
Dietary Fiber 0.5g2%
Sugars 9g
Protein 1.2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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