Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour and powdered sugar. Process until fine to ensure a smooth macaron shell.
3. 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.
4. Add the mango extract and yellow gel food coloring, and beat until well combined and a vibrant yellow color is achieved.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. For an added touch, drizzle some extra mango puree on top of the assembled macarons before serving.