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These Mango Macarons have crisp, delicate shells in a sunny golden-orange hue, filled with a creamy mango buttercream and a tangy mango curd center. They’re chewy, fruity, and perfectly sweet, with a bright tropical flavor that stands out on any dessert table. With a few key techniques, they’re achievable at home and make a stunning gift.

Ingredients

  • 1 cup (100 g) superfine almond flour
  • 1 3/4 cups (200 g) powdered sugar
  • 3 large egg whites (100 g), room temperature, aged if possible
  • 1/4 cup (50 g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • Yellow and orange gel food coloring
  • 1 cup (180 g) ripe mango, peeled and diced (or 1/2 cup mango puree)
  • 1/4 cup (50 g) granulated sugar, for the curd
  • 2 large egg yolks
  • 1 tablespoon fresh lime juice
  • 2 tablespoons unsalted butter, for the curd
  • 1/2 cup (115 g) unsalted butter, softened, for the buttercream
  • 1 cup (120 g) powdered sugar, for the buttercream
  • 1 pinch kosher salt

Instructions

  1. Make the mango curd: Blend the mango into a smooth puree. Whisk 1/2 cup puree, 1/4 cup sugar, egg yolks, and lime juice in a small saucepan. Cook over medium-low heat, whisking constantly, for 5-7 minutes until thick. Whisk in 2 tablespoons butter, strain, and cool completely.
  2. Prep the pans: Line two baking sheets with parchment or silicone mats. Fit a piping bag with a round tip.
  3. Sift the dry ingredients: Sift the almond flour and 1 3/4 cups powdered sugar together twice. Discard any large bits.
  4. Make the meringue: Beat the egg whites and cream of tartar on medium speed until foamy. Gradually add 1/4 cup granulated sugar and beat on high until stiff, glossy peaks form. Beat in the vanilla and food coloring.
  5. Fold (macaronage): Add the dry ingredients to the meringue in two additions. Fold, pressing the batter against the bowl, until it flows like lava and a ribbon of batter holds for 10 seconds when lifted.
  6. Pipe: Transfer to the piping bag and pipe 1 1/2-inch rounds, spaced 1 inch apart. Tap the pans firmly on the counter 5-6 times and pop any air bubbles with a toothpick.
  7. Rest: Let the shells sit for 30-60 minutes until a skin forms and they are no longer sticky to the touch.
  8. Bake: Preheat the oven to 300°F (150°C). Bake one tray at a time for 17-20 minutes until the feet are set and the shells don’t wiggle. Cool completely before removing.
  9. Make the buttercream: Beat 1/2 cup butter until fluffy. Add 1 cup powdered sugar, the salt, and 3 tablespoons of the cooled mango curd and beat until smooth.
  10. Fill: Pipe a ring of buttercream onto half the shells, add a small dollop of mango curd in the center, and top with matching shells.
  11. Mature: Refrigerate in an airtight container for 24 hours, then bring to room temperature before serving.

Notes

  • Weigh your ingredients with a kitchen scale. Macarons are very sensitive to measurement errors.
  • Use ripe, sweet mangoes such as Ataulfo (honey) mangoes for the best flavor and a smooth, non-fibrous puree. Thawed frozen mango also works.
  • Pat the mango puree dry or cook the curd until thick, since too much moisture in the filling can make the shells soggy.
  • Oven temperatures vary, so use an oven thermometer. If the shells brown, lower the temperature by 10°F.
  • Hollow shells usually mean the oven was too hot or the meringue was overbeaten. Cracked tops mean they didn’t rest long enough.
  • Store filled macarons in the fridge for up to 4 days or freeze for up to 2 months. Thaw in the fridge before serving.

Nutrition

Find it online: https://thefamilycooking.com/mango-macarons/