Mogador Macaron

Sift together the icing sugar and ground almonds.

Mix food colouring into the first portion of liquefied egg whites and pour over the sifted dry ingredients without stirring.

Heat water and caster sugar to 118°C; when syrup hits 115°C, start whisking the second egg white portion to soft peaks.

Once syrup reaches 118°C, pour it over the egg whites while whisking to create an Italian meringue; let it cool to 50°C.

Fold the meringue into the almond mixture to form a smooth batter.

Pipe 3.5 cm rounds onto lined baking trays, spacing them 2 cm apart.

Tap trays to remove air bubbles and dust lightly with cocoa powder through a sieve.

Let stand at room temperature for at least 30 minutes until a skin forms.

Preheat fan oven to 180°C and bake for 12 minutes, opening the door briefly twice.

Slide baked shells onto a work surface to cool.

Cut butter into pieces and chop chocolate with a serrated knife.

Halve passion fruits, scoop out seeds, and strain to obtain exactly 250g juice.

Bring passion fruit juice to a boil.

Partially melt chocolate over a bain-marie, then pour hot juice over in thirds, stirring each time.

When ganache reaches 60°C, incorporate butter gradually and stir until smooth.

Transfer to a gratin dish, press clingfilm to the surface, and chill until set.

Fill a piping bag with ganache and pipe generous mounds onto half the macaron shells.

Top with remaining shells and gently press.

Refrigerate assembled macarons for 24 hours, then bring to room temperature 2 hours before serving.