If Valentine’s Day calls for something refined but personal, this is the move. Macarons are precise, romantic, and unapologetically elegant. Consider this your elevated at-home Valentine’s gesture, straight from the kitchen of Nadège Nourian, the chef behind Nadège Patisserie and the upcoming Chez NAD by Nadège, Toronto’s new home for modern French bistronomie, opening February 6 in Toronto.
The pairing of dark chocolate and passion fruit delivers contrast. Exactly what a Valentine’s dessert should do.
Chocolate–Passion Fruit Macarons
Makes about 20 filled macarons
Ingredients
Macaron Shells
100 g almond flour (about 1 cup)
100 g icing sugar (about ¾ cup)
75 g egg whites, room temperature (about 2 large egg whites)
100 g granulated sugar (about ½ cup)
Pink gel food colouring, optional
Chocolate–Passion Fruit Ganache
150 g dark chocolate, finely chopped (about 1 cup)
150 ml heavy cream (⅔ cup)
40 g passion fruit purée (about 3 tablespoons)
20 g unsalted butter (about 1½ tablespoons)
Method
Prepare the shells
Sift almond flour and icing sugar together until fine. Whip egg whites to soft peaks, gradually adding granulated sugar until glossy and firm. Fold dry ingredients gently into the meringue until the batter flows like lava. Add colouring if using.
Pipe small rounds onto parchment-lined trays. Tap trays to release air bubbles. Rest 30–45 minutes until a skin forms. Bake at 300°F (150°C) for 14–16 minutes. Cool completely.
Make the ganache
Heat cream just to a simmer. Pour over chopped chocolate and let sit one minute. Stir until smooth. Blend in passion fruit purée and butter. Chill until spreadable.
Assemble
Pair shells by size. Pipe ganache onto one shell and sandwich gently. Refrigerate 24 hours for optimal texture.
Serve slightly chilled with espresso, Champagne, or a late-night playlist. These are meant to linger.
Not ready to commit to macaron mastery? Nadège offers February macaron and croissant baking masterclasses in Toronto. It’s a gift with real ROI.
Macarons Masterclass — Feb 19, 2026
