Pierre's macaron in general was really oustanding. On your first bite of each macarons, you can already get the aromatic flavor that burst in your mouth. This reminded me a lot of the macaron from Jin Patisserie in Venice, Los Angeles.
What I really like about the macaron mogador was the use of passionfruit and milk chocolate as the filling. The tanginess of the passionfruit did compliment the milk chocolate very well.
My rendition of Pierre Herme's Macaron Mogador:
Recipe adapted and translated from Pierre Herme's Macaron book
For Macaron Shell300g (20 Tbsp) almond powder
300g (20 Tbsp) icing sugar
110g (110 ml) egg whites
5g (1 tsp) food coloring ( lemon yellow )
0.5g(a pinch) red food coloring ( or ½ tsp coffee )
For Italian meringue300g (20 Tbsp) sugar – for sugar syrup
75g (75 ml) water – for sugar syrup
110g (110 ml)egg whites
For Ganache100g (7 Tbsp) room temperature unsalted butter
550g (37 Tbsp) Valrhona Chocolate Jivara ( 40% cocoa solid )
10 passion fruits ( need 250g passion fruit juice )
For GarnishCocoa powder
For Macaron Shells1. Sift icing sugar with almond powder
2. Mix the colors in the first egg white and pour over the sugar-almond preparation without mixing
3. Boil water and sugar to 118°C (244°F)
4. Once the syrup is at 115°C (239°F), start whisking second egg whites to hard peak
5. Prepare a pastry brush dipped in a bowl of cold water and clean the edges of the pot with the brush so that the sugar syrup won’t stick when you pour over the whisked egg white.
6. As soon as the sugar reached 118°C(244°F) remove from heat immediately. Pour the sugar syrup over the stiff egg whites little by little. Continue whisking at high speed.
7. Whisk and let cool to 50°C(122°F) before adding to the sugar almond prepared earlier.
8. Mix the Italian meringue with the sugar almond mixture until you reach “lava” consistency
9. Pipe and Shape the dough round about 3.5 cm in diameter and spaced every 2 cm on baking sheets lined with parchment paper.
10. Once you finished pipping the macarons, prepare a tablecloth and fold it into four. Tap your baking tray gently on top of the tablecloth.
11. With a sieve, sprinkle the shells with cocoa powder
12. Let the macarons rest for at least 30 minutes until it’s not sticky when you touch the top of the macaron with your finger
13. Preheat oven to 180°C (356°F)
14. Put the tray into the oven and bake for 9-12 mins ( depends on oven ) and keep the oven door slightly ajar with a wooden spatula.
15. Do not remove from the sheet until they are completely cooled
For filling1.Cut butter into pieces. Chop the chocolate with a serrated knife.
2. Cut the passion fruit in half and scoop out the pulp and obtain 250g of juice.
3. Weigh the juice and take it to a boil.
4. Melt half the chopped chocolate in a saucepan in a double boiler. Pour in juice 3 times onto hot chocolate
5. As soon as the mixture temperature is at 60°C(140°F), gradually stir in the butter pieces. Stir until the ganache is smooth.
6. Pour into a dish. Cover the ganache with transparent film. Keep it in the refrigerator until it is creamy.
7. Pour the ganache into a pastry bag and use a pipping tip No. 11.
8. Garnish generously with ganache onto one half shells then cover them with other shells.
9. Keep macarons for 24 hours in the fridge and remove from the fridge 2 hours before serving