RECIPE: Macaron Mogador

Passion fruit and chocolate macaroons by Pierre Herme
ByJasmine BandaliMonday , 06 October 2014
RECIPE: Macaron Mogador
© ©Bernhard Winkelmann

INGREDIENTS

FOR THE MILK CHOCOLATE AND PASSION FRUIT GANACHE

280g passion fruit pulp

42g inverted sugar syrup

575g Valrhona milk chocolate 

105 g butter

FOR THE PASSION FRUIT MACARON BISCUIT

300g powdered almonds

300g icing sugar

110g egg whites, at room temperature

9g lemon yellow colouring

1 ½ tsp red food colouring

300g granulated sugar 

75g mineral water

110g egg whites, at room temperature

METHOD

1 Cut the butter into cubes and leave to warm at room temperature. 

2 Chop the milk chocolate and melt it partially using a bain-marie or in a microwave. 

3 In a pan, bring the passion fruit pulp to the boil with the inverted sugar syrup.

4 Pour the hot pulp over the chocolate gradually, stirring at the centre and going wider to incorporate the liquid little by little. 

5 Pour in the remaining pulp and repeat the process. 

6 Check the temperature of the ganache using a thermometer. When below 40C, add the butter and process with a hand blender. 

7 Leave the ganache to set at
room temperature.

8 Begin preparing your macarons by sifting the icing sugar with the powdered almonds.

9 Pour the first amount of egg whites and the colourings, without mixing first, into this mixture. 

10 Place the sugar and the water in a saucepan and heat to 118C. 

11 As soon as the syrup reaches 115C, start beating the second amount of egg whites in a separate bowl. 

12 Pour the sugar mixture, once heated to 118C, over the beaten egg whites. 

13 Beat and allow to cool to 50C. 

14 Incorporate this mix into the icing sugar, almond, egg white mixture.

15 Pour the mixture into a pastry bag with a plain tip, fitted with a number 11 nozzle.

16 Pipe the mixture into circles, about 3 ½ cm in diameter,  spaced at 2cm intervals on baking sheets lined with parchment paper. 

17 Tap the baking sheets on a work surface covered with a kitchen towel.

18 For each macaron, garnish one shell liberally with the ganache, then cover with a second shell. 

19 Store in refrigerator for 24 hours. Remove 2 hours before serving. 

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