mango-macaron-recipe

Easy Mango Macaron Recipe

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These mango macarons are loaded with real mango flavor. They’re filled with buttercream made with delicious fruit paste for a true mango taste.

This mango macaron recipe yields crispy shells with a pillowy sweet mango purree and buttercream filling that melts in your mouth.

I am a great fan of macarons as they are easy to make and you can fill them with whatever you are craving or add as many flavors as you want. I have tried making different fruit-flavored macarons, and mango macarons are definitely my favorite ones, especially in the summer.

how-to-make-mango-macarons

Most people shy away from making macarons at home because they feel like it’s too much work. But in reality, once you have tried this recipe, you will realize that it takes much less time as compared to other intricate desserts.

You can make them in. a large batch and store them in the refrigerator for over a week in an airtight container, and have delicious mangoey delights ready for snacks or afternoon tea.

Mango Macaron Recipe Card

Follow this simple recipe to make mango macarons with a few ingredients only.

                    ⏱ Prep Time: 90 minutes | 🔥 Cook Time: 40 minutes | 🍽 Serving: 20

Ingredients

Macrons

  • Cream of tartar ¼ tsp
  • Almond flour (sifted) 100g
  • Egg whites (room temperature) 100g
  • Vodka, optional ½tsp
  • Food coloring
  • Granulated sugar 60g
  • Powdered sugar (sifted) 200g

Mango puree

  • Mango 1

Mango Buttercream

  • Salt ¼ tsp
  • Mango puree 1tbsp
  • Powdered sugar 180g
  • Unsalted butter 113g

Instructions

  1. In a large bowl, sift together the powdered sugar and almond flour.
  2. Add the cream of tartar after whisking the egg whites on medium speed until frothy.
  3. Granulated sugar should be progressively added when the mixer is set to medium-high. Turn the mixer to the highest setting after all the sugar has been added, then beat extremely hard until soft peaks form. 3 to 5 drops of orange gel food coloring should be added, and whisking should be done on high until stiff peaks form.
  4. Gently fold in half of the dry ingredient mixture with a spatula until well blended.
  5. The remaining dry ingredients are then gently incorporated. The batter should be gradually folded until it resembles “streaming lava.”
  6. Line a large baking sheet with parchment paper or a silicone mat. Fill a large piping bag fitted with a round tip with batter and pipe 1-inch rounds.
  7. Pick up the baking sheet and tap it three or four times on the counter to help bring any air bubbles to the surface of the macarons.
  8. Allow the macarons to cool for 30-40 minutes at room temperature.
  9. Preheat the oven to 300 degrees Fahrenheit.
  10. Bake for 15 minutes, one sheet at a time, on the center rack of the oven.
  11. Before removing the macarons from the baking sheet, allow them to cool completely.

Mango puree

To make mango puree, place one peeled and cored mango in a food processor and puree until smooth. Place aside.

Mango Buttercream

  • Cream the butter and powdered sugar together in a large mixing bowl with an electric mixer until smooth.
  • Add 1 tablespoon mango puree and beat on high until the mixture is fluffy.
  • When the macarons have completely cooled, pipe the buttercream around the edge of the shell. Then, in the center, place a small scoop of mango puree. Then place the other shell on top.
  • Place the assembled macarons in an airtight container and refrigerate for 12-24 hours before eating, or eat them all right away.

mango-macarons

Other Recipes to Try

Notes

  • Use a macaron mat to pipe the macaron mixture on the baking tray, it will make sure all shells are the same in shape.
  • Make sure the meringue is deep in color because once you bake it, the color will fade a lot.
  • I recommend using gel food coloring as it does not change the texture of the macaron meringue. You can also use powdered food coloring, but avoid using water-based colors.
  • Egg whites need to be at room temperature.
  • When you piped the macarons on the baking tray, it is very important to rest them for 20-30 minutes. It allows the outside to dry, making a shell, while the inside remains soft.
  • Don’t overbake macarons as they will become chewy.

If you have never tried making macarons before, this mango macaron recipe is a must-try. Not only is it very easy, but it only requires a few ingredients. Once you have the shells ready, you can fill macarons with any filling you want like buttercream, chocolate ganache, or mango marmalade.

Emily is a tech and entertainment writer who loves the art of writing for research-based articles in different niches. As she translates her thoughts into words, they inspire others to do so too!

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