Teresa's Recipes
Mango Macarons
Delight in the tropical taste of these Mango Macarons, a vibrant and elegant treat that brings a burst of sunshine to any occasion. With their delicate, crunchy shells and luscious mango buttercream filling, these macarons are perfect for celebrations, afternoon tea, or simply as a sweet indulgence. Originating from France, macarons have a rich history dating back to the 16th century, and these fruity variations elevate the classic French pastry to new tropical heights. Each bite is a harmonious blend of flavors that transports you straight to a sunny paradise!
Ingredients
- 1/2 cup, plus extra for garnish Mango puree
- 1/2 cup, softened Unsalted butter
- a few drops Yellow gel food coloring
- 1 teaspoon Mango extract
- 1/4 cup Granulated sugar
- 3 large, at room temperature Egg whites
- 1 3/4 cups Powdered sugar
- 1 cup Almond flour
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 150
- Fat: 7g
- Carbs: 21g
- Protein: 2g
- Sodium: 50mg
- Sugar: 15g
Instructions
- Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- In a food processor, combine the almond flour and powdered sugar. Process until fine to ensure a smooth macaron shell.
- In a large bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
- Add the mango extract and yellow gel food coloring, and beat until well combined and a vibrant yellow color is achieved.
- Gently fold in the almond flour mixture in three additions, being careful not to deflate the egg whites. The batter should be smooth and shiny.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches wide) onto the prepared baking sheets, leaving space between each macaron.
- Tap the baking sheets on the counter to release any air bubbles and allow the macarons to rest for 30 minutes to develop a skin.
- Bake for 20 minutes, or until the macarons are set and can be easily lifted from the parchment paper. Let them cool completely on the baking sheets.
- While the macarons are cooling, prepare the mango buttercream: In a mixing bowl, beat the softened butter until creamy and fluffy, then gradually add the mango puree and beat until smooth and well combined.
- Once the macarons are completely cool, pipe or spread the mango buttercream onto half of the macarons. Top with the remaining macarons to form sandwiches.
- For an added touch, drizzle some extra mango puree on top of the assembled macarons before serving.
Tips
- Make sure your egg whites are at room temperature for better volume.
- Sift the almond flour and powdered sugar together to eliminate lumps for a smoother macaron.
- You can substitute mango puree with passion fruit or other tropical purees for a different flavor profile.