Mango Macarons

5 from 2 votes

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

Prep Time40

Cook Time15

Resting time20

Total Time1 15

Course: Dessert

Cuisine: French

Keyword: macarons, mango macarons

Servings: macarons

Calories: 130kcal

Author: The Tipsy Macaron

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.

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.

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.

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.

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.

Make sure your mixing bowl is clean and grease free.

Sift the almond flour and powdered sugar together.

Use room temperature egg whites.

Weigh macaron shell ingredients in grams for accuracy.

Whisk the meringue until you get stiff peaks.

Let macarons dry before baking so they don't crack.

Calories: 130kcal