I’ve made countless batches of macarons over the last month, experimenting with all sorts of flavours. These, the Mogador macaron by Pierre Hermé, are one of my favourite flavours.
The egg shell thick shell gives way to a pillowy almond meringue and a decadent, floral passion fruit-milk chocolate ganache. The acidity of the passion fruit balanced the sweetness of the milk chocolate nicely. They were totally worth risking my life for. Consume more content