Mango Macarons
a sweet treat recipe
Heather is a baker with a passion for creating elevated, yet easy-to-follow dessert recipes. Her background in photography and videography, paired with an insatiable sweet tooth, led to early success on social media with engaging videos of her decadent creations. As a recipe developer, she pairs traditional bakes with novel flavor combinations, and brings them to life through artful visuals. Follow along to find something sweet at
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Mango-flavored macaron shells with mango white chocolate ganache filling.
TIME (ACTIVE) | 1 H 15 M
TIME (INACTIVE) | 1 H 40 M
TOTAL | 2 H 55 M
20 SERVINGS
| 2 macarons
SPECIAL EQUIPMENT:
STAND MIXER OR HAND BEATERS
PIPING BAGS
PLAIN ROUND PIPING TIPS
FOOD PROCESSOR
SILICONE BAKING MAT
IMMERSION BLENDER (OPTIONAL)
Do ahead
- The night before: Age your egg whites. Place them in a small bowl and cover with plastic wrap. Poke a few holes in the plastic. Refrigerate overnight until ready to use. Alternatively cover with a loose lid.
- Before you start: Wipe all bowls, baking mats and utensils with vinegar to remove any oils that could deflate your meringue.
- Prepare two large piping bags with plain round piping tips, one for the macaron batter and the other for the ganache filling. Prepare a large baking sheet with a silicone baking mat or sheet of parchment paper.
Make the ganache
- In a medium saucepan over medium heat combine the mango puree, granulated sugar, and lemon juice. Cook and stir for 10 minutes, or until reduced by half.
- Combine white chocolate, heavy whipping cream, cooked mango puree, mango juice powder and citric acid in a heatproof bowl over a bain marie, a medium pot filled with an inch of water. Stir over medium heat until all of the chocolate is melted. Immersion blend to emulsify (optional). Chill on the counter until room temperature and then chill completely in the refrigerator before using.
Make the macaron shells
- In the bowl of a food processor, combine the almond flour, powdered sugar, mango juice powder and ½ teaspoon of salt. Pulse until thoroughly combined. Sift the mixture into a large bowl. Discard any large bits of almond flour. Set aside.
- In the bowl of a stand mixer, beat egg whites and remaining ½ teaspoon of salt until foamy soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form.
- Add the food coloring and beat until just combined.
- Add ⅓ of the sifted almond flour mixture at a time to the meringue and use a rubber spatula to gently fold until combined. Continue folding until the mixture flows like lava when you lift the spatula up, this is called the ribbon stage and it means the batter is ready. Conduct a figure-8 test if you are not sure if it is ready.
- Transfer the batter into the prepared piping bag. Pipe the macarons onto the silicone mat or parchment paper in 1-inch circles, evenly spaced one-inch apart. Take care to pipe straight up and down, and not to the side.
- Rap the baking sheet on a flat surface firmly to release air bubbles. Any remaining air bubbles can be popped with a metal cake tester or wet toothpick.
- Let the macarons sit at room temperature for 40 minutes to 1 hour, until dry to the touch.
- Preheat the oven to 300˚F.
- Bake the macarons for 16-20 minutes, until the shells do not wiggle on their feet when gently grabbed.
Fill the macarons
- Cool shells completely before filling.
- Pair off similar size shells. Pipe filling on one shell, then sandwich the two similar size shells together. Refrigerate overnight to soften before serving at room temperature.
Store in an airtight container in the refrigerator for 5 days. Freeze for up to 3 months.
Don’t make macarons on a rainy, humid day. The shells will not dry as fast (or at all in some cases).
Wipe your mixing bowls and utensils with a bit of vinegar to ensure they are oil-free and dry to ensure your eggs whip up into a meringue with no issues.
juice
powder
Mango juice powder is a fine, bright yellow powder that can be used to give a tropical fruit flavor to foods or as a natural food coloring.
0.25 oz - PORTION$0.50
2 oz - JAR$5
2 oz - REFILL$4
8 oz - REFILL$13
