Homemade Milk Chocolate Passion Fruit Macarons: Recreating the Mogador Masterpiece
Are you a devoted admirer of Pierre Hermé’s renowned Mogador macarons? If so, prepare to be captivated. This meticulously crafted recipe for aromatic Milk Chocolate Passion Fruit French Macarons offers a flavor profile remarkably close to the beloved classic. We’ve poured our expertise into this guide, providing you with a wealth of resources to ensure your macaron-making journey is a resounding success, including access to a comprehensive French Macaron video masterclass!
This post contains affiliate links. For a full disclosure, please see the bottom of the article.
My journey to create these delightful Milk Chocolate Passion Fruit French Macarons began with a single, powerful desire: to replicate my absolute favorite macaron in the entire world, Pierre Hermé’s iconic Mogador. This legendary confection features a luxurious milk chocolate ganache, wonderfully infused with the bright, tangy essence of exotic passion fruit. It stands as one of Hermé’s grands classiques, celebrated for its exquisite balance of simplicity and profound popularity. My rendition strives for the same level of ethereal transport; indeed, the only way biting into one of these homemade macarons could be more perfect is if you were enjoying it on a charming street in Paris. This recipe isn’t just about baking; it’s about bringing a piece of Parisian patisserie magic into your own home, capturing the delicate balance of flavors and textures that make the Mogador so unforgettable. Each macaron is a miniature masterpiece, offering a crisp shell that yields to a soft, chewy interior, all cradling a creamy, vibrant ganache that dances between sweet milk chocolate and zesty passion fruit.
First Time Making French Macarons? Start Here!
If this marks your debut into the enchanting (and sometimes challenging) world of macaron making, remember that preparation is paramount. Macarons are often described as finicky, demanding precision and patience. However, with the right guidance and by dedicating sufficient, unhurried time to the process, success is absolutely within your reach. I’ve curated a comprehensive suite of resources designed specifically to support aspiring macaron bakers like you:
- A detailed step-by-step tutorial complete with illustrative photos to meticulously guide you through every stage of the macaron-making process, ensuring clarity from start to finish.
- A thorough troubleshooting guide that acts as your personal detective, helping you identify, understand, and rectify common mishaps, should they occur. This guide is invaluable for learning from potential missteps.
- And, perhaps most crucially, a 30-minute French Macaron Video Masterclass—which I enthusiastically recommend watching *before* you even begin your first batch. There’s truly no substitute for observing an expert in action to grasp the nuances of proper macaron technique. This is precisely how I honed my skills over a decade ago, and it has since empowered thousands of my students to create perfect macarons. The visual instruction provides insights that text alone cannot convey, demystifying complex steps and building your confidence.
Before diving into the recipe, I encourage you to immerse yourself in these resources. Understanding the ‘why’ behind each step, from aging egg whites to the crucial macaronage technique, will significantly enhance your chances of baking flawless shells and a divine ganache. Patience and a calm approach are your best allies in this culinary adventure. Don’t be discouraged by initial challenges; every master baker started as a beginner, and with these tools, you’re well-equipped to achieve macaron perfection.
New & Expanded: Your FREE French Macaron Video Masterclass
Unlock the secrets to crafting impeccable French macarons right in your own kitchen with my detailed video masterclass, now gloriously available to everyone for FREE and unlimited watching! This highly-rated masterclass previously resided behind a paywall on a respected educational platform, where THOUSANDS of dedicated students awarded it a perfect 5-star rating! Now, I’m thrilled to offer it to all macaron enthusiasts worldwide, absolutely free of charge. My deepest desire is to make the art of macaron baking accessible to everyone who dreams of it ❤️
My comprehensive French Macaron Video Masterclass is intelligently segmented into 14 easy-to-digest lessons, designed to transform you into a macaron expert in remarkably short order. I meticulously crafted this masterclass to cater to both novice bakers eager to acquire impressive new skills and experienced pastry enthusiasts seeking to master this iconic and notoriously impressive dessert. Through these lessons, allow me to personally guide you through every critical aspect: from identifying the essential equipment you need, to understanding the important steps to follow with precision, mastering the delicate techniques that differentiate a good macaron from a perfect one, and crucially, learning how to recognize and avoid the potential pitfalls that often trip up bakers. You have the flexibility to watch these videos at your leisure, revisit specific lessons as often as needed, start practicing at your own pace, share your learning journey with other budding macaron makers, and always feel free to ask me questions if you encounter any difficulties along the way. This interactive and supportive learning environment is designed for your ultimate success.
I am genuinely confident that this in-depth video class will empower you not just to make French macarons, but to create truly perfect ones consistently. It covers everything from understanding ingredient science, achieving the ideal macaronage consistency, precise piping techniques, the crucial drying process, to the nuances of oven calibration and baking. You’ll gain insights into the subtle cues that indicate success or a need for adjustment. So, don’t delay! Watch the masterclass now and begin your macaron journey!
If you find immense value and joy in my French Macaron Masterclass, please show your appreciation by giving it a “like” on YouTube. Your engagement helps other aspiring macaron lovers discover this free resource and embark on their own delicious baking adventures. Thank you for your support, and happy baking!
Pin Recipe
Milk Chocolate and Passion Fruit Macarons
1 hour
30 minutes
20 minutes
28
assembled macarons
Marie Asselin
Ingredients
For the milk chocolate and passion fruit ganache
- 100 g best quality milk chocolate (Valrhona, Ghirardelli, and Lindt are all quality brands)
- 15 g unsalted butter
- 2 passion fruits
- Pinch kosher salt, or fine sea salt
For the macaron shells
- 3 large egg whites, separated two days in advance, stored in an open container in the fridge (about 3.5 oz/100 g)
- 210 g powdered sugar
- 125 g almond flour
- 30 g granulated sugar
- Yellow and orange gel food coloring
- Dark cocoa powder, for dusting
Instructions
-
For the milk chocolate and passion fruit ganache: Begin by preparing your passion fruit. Carefully cut each passion fruit in half. Using a spoon, scoop all the vibrant seeds and pulp into a fine-mesh strainer positioned over a measuring cup. With the back of a spoon, press, scrape, and repeatedly press the seeds against the strainer’s mesh to extract as much aromatic juice as possible. The goal is to obtain approximately 1 tablespoon (15 ml) of pure passion fruit juice from each fruit.
-
Next, prepare the chocolate and butter. In a double boiler or carefully in the microwave (using the lowest heat setting and short bursts), gently melt the milk chocolate and unsalted butter together until smooth and fully combined. Once melted, remove from heat and stir in the freshly extracted passion fruit juice and a pinch of kosher salt (or fine sea salt). Mix thoroughly until all ingredients are well incorporated and the ganache is smooth. Transfer this fragrant ganache to an airtight container. Set aside to cool and firm up.
To expedite the firming process, you may refrigerate the ganache. If making ahead, refrigerate it, but ensure you return it to room temperature for at least one hour before you plan to assemble the macarons, allowing it to become spreadable.
-
For the macaron shells: *A crucial step for successful macaron shells is to return the aged egg whites to room temperature for at least one hour before you begin whisking.*
-
In the bowl of a food processor, combine the powdered sugar and almond flour. Process for 30 seconds to a minute until the mixture is exceptionally fine and thoroughly incorporated. This step helps eliminate any larger almond bits and ensures a smooth macaron shell. Subsequently, sift the entire mixture through a fine-mesh strainer to guarantee that no lumps or larger almond fragments remain. Discard any coarse almond pieces left in the strainer.
-
Using a stand mixer fitted with the whisk attachment (or a large stainless steel mixing bowl with a hand mixer), begin whisking the room-temperature egg whites on medium-high speed until they become frothy. Gradually add a tablespoon of the granulated sugar while continuing to whisk at medium-low speed. Then, slowly drizzle in the remaining granulated sugar. Increase the speed to medium-high and continue whisking until the egg whites transform into bright white, glossy, and firm meringue that forms stiff peaks. At a low speed, carefully mix in three drops of yellow and one drop of orange gel food coloring. The macaron shell mixture should achieve a vibrant, warm yellow hue. Add more coloring if you desire a deeper shade.
-
Gently add the sifted almond and powdered sugar mixture to the prepared meringue. Using a spatula, delicately fold in the dry ingredients. The technique, known as macaronage, involves sliding your spatula all the way to the bottom of the bowl and bringing it back up to the top, cutting through the mixture. Perform this motion approximately 6 times to initially incorporate the dry ingredients. Continue folding for a total of about 14 strokes (or until the mixture reaches the desired consistency). The ideal texture is achieved when no pockets of dry ingredients remain and the mixture gracefully drops from the side of the spatula in a slow, continuous, lazy ribbon – often described as having a “lava-like” flow. It is crucial to start testing for the ribbon stage early to prevent overfolding, which can lead to runny batter and flat macarons.
-
Prepare your baking sheets by stacking two baking sheets together. Line the top sheet with parchment paper. If you’re not using pre-cut parchment sheets, trim the parchment paper so it fits precisely over the bottom of the baking sheet. This ensures the macarons will bake evenly and lie perfectly flat. If desired, slide macaron templates underneath the parchment paper to guide your piping for uniform shells.
-
Transfer the prepared macaron batter into a pastry bag fitted with a ½-inch (1.25-cm) round piping tip. Carefully pipe 1 ½-inch (3.8-cm) rounds of batter onto the parchment-lined baking sheet, ensuring they are evenly spaced but still relatively close to one another, as they will not expand significantly during baking.
-
If you used macaron templates, gently slide them out from under the parchment paper. Holding a small fine-mesh strainer, lightly sprinkle a dusting of dark cocoa powder over the piped shells. This adds a beautiful visual touch and a subtle flavor note. Allow the piped macaron shells to rest on the baking sheets for 20 to 30 minutes. This crucial resting period, sometimes called “curing,” allows a skin to form on the surface, which helps create the signature “feet” during baking.
-
Preheat your oven to 275°F (135°C) with a rack positioned in the middle. Bake each sheet of macaron shells for 15 to 18 minutes. To test for doneness, gently tap on a shell with the tip of your finger; if it feels firm on its “feet” and doesn’t wobble, it’s ready. Adjust baking time slightly if necessary, as oven temperatures can vary.
-
Once baked, remove the shells from the oven and allow them to cool completely to room temperature on the baking sheets, which usually takes about an hour. Resist the urge to peel them off early, as they will stick if still warm.
-
To assemble the macarons: Carefully pair same-sized shells together. Lay them side by side on a clean work surface. Using a small offset spatula (or a piping bag with a small round tip), spread a generous dollop of the milk chocolate and passion fruit ganache over the flat side of half of the shells. (If you refrigerated the ganache, ensure it has warmed back up to room temperature for at least 30 minutes, or until it is perfectly spreadable.) Gently place the second shell on top of the ganache-filled half, pressing lightly to secure the filling and complete your macaron.
-
STORAGE: For optimal flavor and texture, store your freshly assembled Milk Chocolate Passion Fruit Macarons in an airtight container and refrigerate them overnight before indulging. This crucial “maturation” period allows the flavors to meld beautifully and the ganache to soften the shells to the perfect chewy consistency.
French macarons will maintain their quality, refrigerated, for up to 3 days. For longer storage, you can also freeze assembled macarons in an airtight container for up to 1 month. Thaw them slowly in the refrigerator before bringing them to room temperature for serving.
-
SERVING: Always bring these exquisite Passion Fruit French Macarons back to room temperature before serving. This allows the ganache to soften to its ideal creamy consistency and the full spectrum of flavors to truly shine. Enjoy!
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
Crafting these elegant Milk Chocolate Passion Fruit Macarons is a truly rewarding experience. The delicate crispness of the shell giving way to a soft, chewy interior, perfectly complemented by the rich, tangy ganache, is a symphony for the senses. Every bite echoes the sophistication of a Parisian patisserie, making these macarons a perfect treat for special occasions or a luxurious indulgence for yourself.
Remember, practice makes perfect when it comes to macarons. Don’t be discouraged by your first attempt. Each batch is a learning opportunity. Utilize the video masterclass and troubleshooting guide as your trusted companions. Soon, you’ll be creating stunning macarons that rival those from the most famous bakeries. The unique blend of sweet milk chocolate and exotic passion fruit in this recipe creates a memorable flavor profile that is both comforting and exhilarating, proving that a taste of luxury is always within reach.
Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.
If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.