Description
Discover the tropical twist on classic French macarons with these sweet and vibrant mango treats. Perfectly crispy, chewy, and bursting with flavor, they are a show-stopper for any dessert table.
Ingredients
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1 cup (120g) almond flour, finely ground
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1 ¾ cup (210g) powdered sugar
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3 large egg whites, room temperature
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¼ cup (50g) granulated sugar
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¼ teaspoon cream of tartar
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½ teaspoon vanilla extract
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¼ teaspoon mango extract (optional)
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Yellow or orange gel food coloring (optional)
For Mango Buttercream Filling:
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½ cup (115g) unsalted butter, softened
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1 ½ cups (180g) powdered sugar
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¼ cup (60g) ripe mango puree
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¼ teaspoon vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 300°F (150°C) and line baking sheets with parchment paper.
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Sift almond flour and powdered sugar together, removing any lumps.
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Beat egg whites with cream of tartar until foamy, gradually adding granulated sugar until stiff peaks form.
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Fold almond mixture into meringue until the batter flows like lava, adding food coloring if desired.
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Pipe small circles onto baking sheets and tap lightly to release air bubbles.
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Let shells rest 30–60 minutes until a skin forms.
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Bake 15–18 minutes, allowing shells to cool completely.
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Beat butter, powdered sugar, mango puree, vanilla, and salt until smooth for the buttercream.
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Pair macaron shells and sandwich with mango buttercream.
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Refrigerate assembled macarons 24 hours before serving, bringing them to room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: cooking
- Cuisine: American