Mango Macarons
Mango Macarons are a delightful tropical twist on the classic French pastry, featuring delicate almond shells filled with a creamy mango-coconut buttercream. These vibrant confections are perfect for summer gatherings or any special occasion.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Approximately 24 macarons 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 110 g almond meal/flour
- 155 g confectioner’s sugar
- 90 g egg white (3 large egg whites)
- 55 g granulated sugar
- ¼ teaspoon cream of tartar
- ¼ cup freeze-dried mango, finely crushed
- 1/2 cup unsalted butter, softened
- 1½ cups powdered sugar
- 2 tablespoons coconut milk
- ¼ teaspoon coconut extract
- 2 tablespoons freeze-dried mango, finely crushed
- Few drops yellow food coloring (optional)
Instructions
- Preheat oven to 300°F (150°C) and line baking sheets with parchment paper.
- In a food processor, pulse together almond flour and confectioner’s sugar, then sift multiple times.
- Whip egg whites with cream of tartar and granulated sugar until stiff peaks form.
- Gently fold dry ingredients into meringue until smooth, about 20-25 folds.
- Pipe batter onto prepared sheets in circles and let rest for 30 minutes to 2 hours.
- Bake for 15–20 minutes or until hardened; cool completely.
- For filling, whip butter and gradually add powdered sugar, coconut milk, coconut extract, and freeze-dried mango until creamy.
- Assemble by piping filling between macaron shells.
Nutrition
- Serving Size: 1 macaron (18g)
- Calories: 90
- Sugar: 9g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
Find it online: https://chefangelina.com/mango-macarons/