This Mogador macaron ganache is made of passion fruit juice and milk chocolate.
This macaron ganache recipe is a creation of the famous French pastry chef and chocolatier Pierre Hermé. The milk chocolate softens the fruit passion acidity for a perfect balance of your macarons.
He named this beautiful flavor Mogador. Pierre Hermé was awarded the title of World’s Best Pastry Chef in 2016.
Ingredients for the Mogador macaron ganache
- 85 g of passion fruit juice
- 130 g of milk chocolate
- 20 g of butter at room temperature (0,7 oz / 1 tbsp)
Ingredients for about 20 macarons
- 150 g of powdered sugar
- 85 g of almond flour
- 20 g of granulated sugar
- 65 g of egg whites
Start with your ganache, then make you macarons shells with our French macaron recipe.
Be sure to prepare all the necessary kitchen tools for your macarons before you start!
Preparation of the very simple passion fruit and milk chocolate ganache
In a pan, put the passion fruit juice. Take it to boil.
Pour gently on the chocolate.
Mix from the center to the outside with a silicone spatula.
Add the butter. Mix gently.
Put in the fridge for at least 40 minutes before using it.
Preparation of the macarons shells.
Check our detailed French macaron recipe here.
More info about the macarons
Do you want to bake macaron like a pro? Check our Dallas macaron cooking class!
Baking macaron is very simple, but be sure to have the good material to work with if you want to succeed! Have a look at this page to know more about good material to succeed with macarons.