Description
Sweet meets tangy in these bakery-style mango raspberry macarons that look fancy but feel totally doable. Perfect for parties, gifts, or a weekend baking win.
Ingredients
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100 g almond flour
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100 g powdered sugar
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75 g egg whites, room temperature
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100 g granulated sugar
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25 g water
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Gel food coloring, optional
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113 g unsalted butter, softened
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120 g powdered sugar for buttercream
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2 tbsp mango puree
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1 tbsp raspberry puree or powder
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1 tsp vanilla extract
Instructions
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Prepare baking sheets and preheat oven to 300°F.
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Sift almond flour and powdered sugar together.
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Heat sugar and water to 240°F and whip into egg whites to form meringue.
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Combine dry ingredients with remaining egg whites, then fold in meringue.
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Pipe batter into rounds and rest until dry.
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Bake until set and cool completely.
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Whip buttercream ingredients until smooth.
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Fill shells and sandwich to finish.
- Prep Time: 15 mins
- Cook Time: 25mins
- Category: Cooking
- Cuisine: American