These mango macarons are loaded with real mango flavor. They’re filled with buttercream made with delicious fruit paste for a true mango taste.
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How to make mango macarons
These mango macarons are made using the same multi-colored technique I used for my galaxy macarons.
- Prepare dry ingredients – weigh and sift powdered sugar and almond flour.
- Make the meringue – make sure the egg whites are at room temperature. Whisk sugar and egg whites until you have stiff peaks.
- Combine wet and dry ingredients – fold the powdered sugar and almond flour into the meringue until you can’t see any more dry ingredients.
- Split the batter – divide the batter into two parts and transfer half the batter to a smaller bowl.
- Add gel food coloring – add 2 drops of red to one bowl and 2 drops of yellow to the other bowl and mix each until the color is fully incorporated.
- Transfer batter – transfer the red and yellow batter to the 8 inch pastry bags, cut a 1/2 inch opening at the bottom, and place both bags inside the 16 inch pastry bag with the piping tip.
- Pipe the shells – pipe the shells by swirling at the end so you can get a nice color swirl.
- Rest the macarons – let the piped shells rest until no longer sticky.
- Bake the macarons – bake between 305F-315F for 14-16 minutes.
- Make the buttercream – cream the butter and mango paste together and add powdered sugar and heavy whipping cream.
- Fill the macarons – Pipe the buttercream on half of the macaron shells and top with the remaining half.
When piping mango macarons, hold the pastry bag at a 90 degree angle, squeeze the bag from the top, not the bottom since you don’t want to work the batter too much (this could make it runnier), and twist the bag slightly as you finish piping. This way you get a nice color swirl like you can see below.
The macarons will be ready to bake when they look matte and are no longer glossy. If you touch them and they don’t stick to your finger, they’re ready.
This mango buttercream is made using my favorite vanilla buttercream and adding pieces of mango paste. I like using fruit paste when making fruit buttercream because the paste will not add any extra moisture to the buttercream which can make it runny. It also gives the buttercream real mango flavor.
The trick to using fruit paste is to cut it in small cubes and add it to the butter before whisking. Creaming the butter and mango paste together will give you the most flavorful buttercream with little bits of mango for a delicious real fruit taste. This buttercream technique is the same one I use for my guava macarons, using guava paste.
Mango paste is made by cooking mangos with sugar until you’re left with a thick jam. The paste comes in solid form but it’s soft and jelly like. You can cut it and eat it as is or you can cook it down to use in sauces.
Using mango paste for this buttercream works so well because you’re not adding additional moisture as you would with jellies or jams, which can alter the consistency of the buttercream and make it runny.
More multi-colored macarons to try
- Galaxy Macarons
- Strawberry Cheesecake Macarons
- Peanut Butter and Jelly Macarons
- Cotton Candy Macarons
- Pumpkin Cheesecake Macarons
- Kitchen scale
- Stand mixer
- Two spatulas
- Small glass or stainless steel bowl
- One 16 inch pastry bag
- Three 8 inch pastry bags
- Round piping tip
- Two silicone mats
- Two half sheet pans
- Oven thermometer
- 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
- ½ cup salted butter (1 stick)
- 5 oz mango paste (cubed)
- 1½ cups powdered sugar
- 1 tbsp heavy whipping cream
Prepare dry ingredients
- Weigh and sift powdered sugar and almond flour using a whisk to break down the clumps. Set aside.
- Line sheet pans with silicone mats.
- Insert the piping tip into the 16 inch pastry bag.
Make the meringue
- Whisk the egg whites on medium speed (speed 4) until you see small bubbles (this can take as little as 15 seconds sometimes).
- Slowly add 3 tbsp of granulated sugar, 1 tbsp at a time.
- Whisk until you start to see tracks in the meringue.
- Increase speed to 6 and continue slowly adding the remainder of the granulated sugar, 1 tbsp at a time, until you've added all the sugar.
- Once you have soft peaks, stop the mixer, scrape the sides, and add the vanilla.
- Whisk for another few minutes until you have stiff peaks.
- Add the almond flour and powdered sugar mixture to the meringue in three parts, 1/3 at a time, folding each part until just combined.
- Separate the batter into two parts, transferring half the batter to the smaller bowl and leaving half in the mixing bowl.
- Add 2 drops of the red food coloring to one of the bowls and fold the batter until the color is fully mixed.
- Once the color is fully mixed in, stop folding. Be careful not to over mix.
- Now you need to deflate some of the air in the batter by taking the spatula and smearing the batter against the side of the bowl two or three times, and then folding once or twice. Continue this process until the batter starts to run off the spatula in ribbons.
- Check the batter consistency every few folds by picking up some of the batter with the spatula and letting it run down. If it falls in ribbons without breaking and sinks into itself within 30 seconds, the batter is ready.
- Be careful not to over mix as this will make the batter runny.
- Add 2 drops of the yellow food coloring to the other bowl and fold until the color is fully mixed.
- Repeat the process of folding the batter and deflating some of the air by smearing the batter against the side of the bowl and folding.
- Transfer each of the batters to a separate 8 inch pastry bag and cut a 1/2 inch opening at the tip.
- Cut a half inch opening in the 16 inch pastry bag with the piping tip and place both 8 inch pastry bags inside the 16 inch pastry bag.
Pipe the macarons
- Holding the pastry bag at a 90° angle, pipe the macarons into 3/4 inch circles about 1 inch apart.
- Tap the try against the counter about 8 times to release any air bubbles.
- Let the macarons rest until they form a skin and are no longer sticky. This can take anywhere between 20 minutes to an hour.
- While the macarons are resting, preheat the oven to 310°F.
- Bake the macarons for 14-16 minutes.
- The macarons are ready when they no longer wiggle if you move the tops.
- Let the macarons cool down before filling.
Make the mango buttercream
- Cut the mango paste into ¼ inch cubes.
- Using a stand mixer, whisk the butter and mango until smooth. There will be some mango bits left.
- Add half of the powdered sugar and whisk until fully combined.
- Add the remaining powdered sugar and whisk until you no longer see any sugar.
- Add the cream and continue whisking until the buttercream looks smooth and creamy.
Assemble the macarons
- Fill a pastry bag with the buttercream and cut a 1/2 inch opening in the tip of the bag.
- Pipe the buttercream in the center of half of the macarons and top with the remaining halves.