Experience a tropical delight with these Mango Macarons. Featuring delicate shells filled with creamy mango-coconut buttercream, these macarons are perfect for summer gatherings or as a special treat. Whether you’re an experienced baker or a beginner, this step-by-step recipe will guide you through the process. Gather your ingredients, roll up your sleeves, and let’s make these delicious macarons together!

Ingredients

For the Macaron Shells:

• 110g almond flour
• 155g confectioner’s sugar
• 55g granulated sugar
• 90g egg whites (about 3 large egg whites)
• ¼ teaspoon cream of tartar
• 1/4 cup Aromacraft freeze-dried mango powder

For the Filling:

• 1/2 cup (1 stick) unsalted butter, softened
• 1½ cups powdered sugar
• 2 tablespoons coconut milk
• 1/4 teaspoon coconut extract
• 2 tablespoons Aromacraft freeze-dried mango powder
• Few drops yellow food colouring (optional)

Instructions

Making the Macaron Shells

1. • Line two baking sheets with parchment paper. Use a 1½-inch round cookie cutter to draw circles on the paper, then flip it over.
   • Prepare a pastry bag with a round tip
   • Pulse the confectioner’s sugar and almond flour in a food processor. Sift the mixture several times until less than 2 tablespoons of almond bits remain, then set aside.
   • In a mixer bowl with a whisk attachment, combine egg whites, cream of tartar, and granulated sugar. Whip on medium-high speed until stiff peaks form, about 5-7 minutes.
   • Add the dry ingredients to the wet ingredients. Fold gently with a rubber spatula, pressing the mixture against the bowl’s side and scooping from the bottom until the batter is smooth and shiny (20-25 folds). The batter should form a peak that relaxes back into itself within 10 seconds.
   • Transfer the batter to a pastry bag and pipe into the pre-drawn circles on the baking sheets. Tap the baking sheets hard on the counter to release air bubbles.
   • Using a fine sieve, sift a thin coating of freeze-dried mango powder over the shells.
   • Let the shells sit for at least 30 minutes and up to 2 hours until they’re dry to the touch.
   • Preheat the oven to 300°F (150°C). Bake for 15-20 minutes, rotating sheets halfway through. The shells should harden and peel easily from the parchment paper. Cool completely before removing.

Making the Filling:

1. • Whip the butter until light and creamy. Add the powdered sugar, coconut milk, coconut extract, and freeze-dried mango powder. Mix on low until combined, then increase speed and whip for an additional 2-3 minutes.

Assembling the Macarons:

1. • Using a pastry bag fitted with a round or star tip, pipe the filling onto half of the macaron shells. Top with the remaining shells to form sandwiches. Refrigerate until ready to serve. Allow to reach room temperature before enjoying.

1. Notes:

• Patience and Practice: Making macarons requires both patience and practice.
• Mixing: Avoid over-mixing or under-mixing the batter, as this will prevent the shells from forming the characteristic “feet.” The ideal consistency is a batter that falls off the spatula and reintegrates within 10 seconds.
• Drying Time: Drying time can vary based on altitude, humidity, and weather conditions. Be patient and wait until the shells are dry to the touch.