Mogador macarons, by Pierre Hermé, are filled with a velvety smooth and decadent milk chocolate passion fruit ganache.
Ingredients
For the macaron shells:
4 oz (114g) ground almonds/almond flour
8 oz (227g) icing/powdered sugar
5 oz (142g) egg whites
a pinch of salt
2.5 oz (71g) sugar
2 teaspoons vanilla extract
¼ teaspoon yellow powdered food colouring
a pinch of red powdered food colouring
cocoa, for dusting
For the passion fruit milk chocolate ganache:
1¾ oz (50g) butter, softened and cubed
8 oz (225g) milk chocolate, finely chopped
5 passion fruits, juiced (125g juice)
Method
Prepare the macaron shells:
Follow the directions I provided in my macaron tutorial for best results. Ten minutes before baking, dust the shells with cocoa powder.
Prepare the passion fruit milk chocolate ganache:
Partially melt the chocolate over a double boiler and boil the passion fruit juice. Add the passion fruit juice into the chocolate in three additions, stirring slowly to incorporate. Once chocolate reaches 60°C (140°F) add the butter in a few cubes at a time and stir until glossy and combined. Pour into a container, cover the top with plastic wrap, and cool for about an hour and a half. Pipe onto half of the macaron shells, sandwich the cookies, and let rest in the refrigerator for a day and a half. Let come to room temperature before eating.
Recipe by IronWhisk at http://www.ironwhisk.com/2013/04/mogador-macarons/