Pierre Hermé Mogador Macaron

Bowl 1: Sift together the icing sugar and ground almonds. Stir the food colouring into the first portion of liquefied egg whites and pour into a well in the bowl of icing sugar and ground almonds.Bring the water and sugar to boil at 118ºC. When the syrup reaches 115ºC (this was too late for me while making half the recipe, I began to whisk the whites at 105C), simultaneously start whisking the second portion of liquefied egg whites to soft peaks. When the sugar reaches 118ºC, pour it over the egg whites.

Whisk and allow the meringue to cool down to 50ºC, then fold it into the almond-icing sugar mixture. While folding, work from the centre outwards, making sure to incorporate all the colour evenly. By the time you are don't folding the macaron shell mixture should look shiny.Spoon the batter into a piping bag fitted with a plain tip No. 8 nozzle.Pipe rounds of batter about 3-3.5 cm in diameter on a baking tray lined with parchment paper.

Bake in a preheated oven at 180ºC for 12-15 minutes. Once baked, slide the parchment off the baking sheet and once the macarons have cooled, peel them off the paper. For the ganache, chop the chocolate and put it into a bowl and place it over a double boiler to soften. Pull it off the heat.

Pour passionfruit pulp that has come to a boil over it and let it sit for a minute before beginning to whisk it gently. Next, whisk in pieces of butter at room temperature . Once everything is incorporated, transfer to a piping bag (do not cut the tip) and clip the end. Refrigerate until firm enough to pipe on to the macarons.Finally, fill the macarons with the ganache, and refrigerate for 24 hours before serving. If the weather is too hot, the macarons might show signs of condensation when they're removed from the fridge. To combat this, let the macarons come to room temperature in an air-conditioned room.