1 hr 10
By Pierre Hermé
This macaron is crisp on the outside, creamy and fluffy on the inside. In the ganache, the milk chocolate softens the acidity of the passion fruit, which brings out the flavors.
Cut the butter into pieces and chop the chocolate with a serrated knife.
Cut the passion fruits in half, empty them using a small spoon, and sieve* the flesh to obtain 1 cup (