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Dive into the vibrant world of Mango Macarons, where the exotic flavor of mango meets the delicate crunch of macarons, creating a tropical escape with every bite. Do you ever want to just escape, but you can’t drop everything and fly to Hawaii? I eat these to get a little taste of the islands. Either these or this Sugar Cookie Fruit Tart (substituting tropical fruits). After a few bites, you’re mind ends up on the beach.
This recipe is your guide to crafting perfect, frustration-free macarons every time. Whether you’re a seasoned baker or new to the macaron game, this detailed walkthrough, coupled with insights and expert tips, will help you achieve the dreamy consistency and taste that make macarons a beloved treat worldwide. You no longer have to be nervous to make macarons. You can do this!
There’s something incredibly rewarding about mastering the art of macarons. As a baking enthusiast with a passion for vibrant flavors, I found mango macarons to be the perfect challenge. Their delicate texture, combined with the lush, fruity taste of mango, creates a dessert experience that’s both refined and refreshingly unique. Let me guide you through making these little jewels, and together, we’ll bring a touch of tropical elegance to your kitchen.
If you love macarons, you will also love my Strawberry Macarons and my Cinnamon Macaron. In fact, cinnamon is my personal FAVORITE macaron flavor. But I digress….
The Chemistry of Mango Macarons
Macarons are a marvel of culinary chemistry, relying on the precise interaction between ingredients. The foundation of a macaron, the meringue, depends on the stability of whipped egg whites, creating stiff peaks. The almond flour and powdered sugar mixture, when folded into the meringue, forms a batter with a unique viscosity that allows it to flow yet hold its shape. Achieving the “figure 8” with the batter off the spatula is a testament to this perfect consistency. The resting period forms a skin on the macaron, leading to the signature smooth top and ruffled “feet” when baked.
Why let macarons rest before baking?
Resting allows the surface of the macarons to dry out slightly, forming a skin. This is crucial for creating the smooth, scrips shell and the iconic “feet” as the steam escapes from the base during baking.
How do you know when the macaron batter is the right consistency?
The batter should flow smoothly and steadily from the spatula, allowing you to draw a figure 8 without it breaking. This consistency ensures that the macarons will spread slightly and then hold their shape when piped.
Can I use regular flour instead of almond flour?
No, almond flour is essential for the texture and flavor of traditional macarons. Although making macarons isn’t as scary as you might think, you nevertheless have to follow the directions very strictly for them to turn out the right way. Regular flour cannot replicate the delicate, chewy texture provided by almond flour.
Why did my macarons crack?
Cracking can occur for several reasons, an oven temperature which gets too high, under-mixed batter, or not allowing the macarons to rest long enough to form a skin. Ensuring accurate measurement and following the resting step carefully can help prevent this issue.
What is in mango macarons?
Egg Whites & Granulated Sugar
Work together to form a stable meringue, the base of the macaron batter.
Tartar
Stabilizes the egg whites, helping them whip up firmly and hold their structure.
Mango Extract
Infuses the macarons with a bright, fruity flavor, enhancing the tropical theme.
Almond Flour & Powdered Sugar
These finely ground ingredients are sifted to create a smooth, consistent batter that bakes into the perfect macaron shells.
Storage Tips
Store unfilled macaron shells in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Filled macarons can be stored in the refrigerator for 3-5 days; the moisture from the filling will help the shells achieve the ideal texture. For longer storage, freeze the unfilled shells for up to 3 months.
Freezing
Unfilled macaron shells freeze beautifully. Place them in an airtight container, separating layers with parchment paper, and then freeze. Thaw at room temperature before filling. This method preserves their delicate texture and flavor.
Making Ahead
Macarons are perfect for preparing in advance. You can bake the shells a day or two before your event and store them properly until ready to fill. This approach allows you to focus on creating a smooth, flavorful filling, such as mango or coconut buttercream without rushing. Coconut Frosting is actually the perfect combination for this mango macaron.
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Why make mango macarons?
Crafting these mango macarons offers a delightful challenge that pays off with every bite. As you master the art of these tropical treats, you’ll not only impress your guests but also yourself, with the beauty and complexity you can create in your own kitchen.
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Mango Macarons
Ingredients
- 120 grams egg whites
- 120 grams granulates sugar
- 1/2 tsp tartar
- 1 tsp mango extract
- 150 grams fine almond flour
- 150 grams powdered sugar
Instructions
- Place a small sauce pan with 2 cups of water on a stove top over medium heat
- With a kitchen scale, measure out egg whites and sugar in a metal kitchen aid bowl.
- Whisk egg whites, sugar & tartar in a metal standing mixer bowl (kitchen aid bowls work best)
- Once water is simmering, place mixer bowl on sauce pan (like a double broiler)
- Constantly whisk sugar mixture over the heat while a candy thermometer is reading. Once mixture reaches 120 degrees, remove from heat. This only takes a few minutes.
- Place bowl in a standing mixer with whisk attachment and whisk on medium high speed until stiff peak. This takes about 5 minutes to achieve.
- With a kitchen scale measure out flour & powdered sugar
- While meringue is mixing, place almond flour & powdered sugar in a food processor & pulse a few times
- After processed, sift flour and sugar. Discard large chunks that stick in the sifter(should only be 1 tsp or less discarded, if more, you will need to re-measure and add more almond flour)
- Once mixture is at stiff peak, you have made a meringue! With a rubber spatula, fold in mango extract and then fold in flour mixture into the meringue
- Continue folding the mixture over and over again until it comes together fully, you know you are done when the batter ribbons off of the spatula when in a continuous ribbon without immediately breaking. To test this, I hold my spatula and make a figure 8, if the ribbon doesn’t break, then you are done
- Put batter into a piping bag with Wilton 2A piping tip attached (or similar size hole cut)
- Pipe batter onto nonslip mat with macaron pattern on a light metal cookie sheet
- Let cookies sit at room temperature for 1 hour. This step cannot be skipped, you will know your cookie is ready to bake when it has a touchable skin on top.
- Preheat oven to 300 degrees
- Bake cookies for 17 minutes, check to make sure cookies don’t move when slightly budged by your finger tip. If cookies move, rotate cookie sheets and cook for an additional 2-3 minutes.
- Take cookies out of oven. Let cookies cool completely before removing off of nonslip mat. If your cookies aren’t coming off clean, place tray into the freezer for a couple minutes. After, the cookies should come off clean
- Fill with your favorite frosting. I like a mango buttercream or a coconut buttercream.
Nutrition
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