Mango Macarons

The moment you take a bite of a Mango Macaron, the crisp shell gives way to a lush, fruity filling that transports you straight to a tropical paradise. This delightful French pastry, with its chewy texture and vibrant flavors, can be mastered in just a couple of hours, making it a rewarding baking adventure. The secret to achieving this perfect macaron lies in meticulously following each step of the process.

This recipe is perfect for anyone looking to impress at special occasions, casual gatherings, or simply treat themselves to a taste of luxury at home. While you can enjoy these macarons fresh, they also store beautifully in an airtight container for up to five days.

Why You’ll Love This Recipe

• The combination of almond flour and powdered sugar creates a wonderfully delicate texture.
• The meringue technique ensures a perfect rise and beautiful sheen on each macaron.
• Mango paste adds a tropical twist that elevates this sweet treat beyond the ordinary.
• These macarons make for an impressive dessert that will wow your guests.

What You’ll Need

Here’s everything you’ll need to whip up these delightful Mango Macarons:

For the Macarons

• 90 grams powdered sugar
• 80 grams almond flour
• 70 grams egg whites
• 70 grams granulated sugar
• 2 grams egg white powder
• ½ tsp vanilla extract
• 2 drops yellow gel food coloring
• 2 drops red gel food coloring

For the Filling

• ½ cup salted butter (1 stick), softened
• 5 oz mango paste (cubed)
• 1½ cups powdered sugar
• 1 tbsp heavy whipping cream

Note: Room temperature egg whites whip better.

Substitutions & Swaps

• Almond flour: can use hazelnut flour
• Mango paste: substitute with fruit puree
• Salted butter: replace with unsalted butter + salt
• Heavy whipping cream: use coconut cream for dairy-free

How to Make It

Start creating your Mango Macarons with these easy steps.

Prepare dry ingredients

Sift together the powdered sugar and almond flour into a bowl. This ensures a fine texture, crucial for the macarons.

Make the meringue

Whisk the egg whites in a clean bowl until they are foamy, then gradually add the granulated sugar. Continue whisking until stiff peaks form, about 5-7 minutes.

Combine ingredients

Gently fold the sifted dry ingredients into the meringue until just combined. Be careful not to over-mix; the batter should fall in ribbons.

Pipe the macarons

Transfer the batter to a piping bag and pipe small rounds onto a lined baking sheet. Tap the baking sheet on the counter to release any air bubbles.

Make the mango buttercream

In a bowl, beat the softened butter until creamy, then gradually add the mango paste, powdered sugar, and heavy whipping cream. Mix until smooth.

Assemble the macarons

Pair up similar-sized macaron shells. Pipe a dollop of mango buttercream on one shell and sandwich with another shell on top.

How to Store It

Fridge: store in an airtight container for up to 5 days.
Freezer: yes, they freeze well for 1 month.
Reheat: not necessary; enjoy chilled or at room temperature.

Tips for Best Results

• Use a kitchen scale for precise measurements—baking is all about accuracy.
• Let the piped macarons sit for 20-30 minutes before baking to form a crust.
• Bake macarons in small batches for the best texture.
• Experiment with different food colorings for a unique look!

Serving Suggestions

• Pair with a cup of herbal tea for an afternoon treat.
• Serve at summer gatherings for a refreshing dessert option.
• Offer alongside tropical fruit salad for added flavor pairing.