Mango Macarons
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These Mango Macarons are made with mango ganache and mango with passion fruit confit. Mango ganache is very smooth and has no food coloring. Rich yellow color comes from mango puree.
Table of Contents
Why You’ll Love This Recipe
- Natural color and taste from the Mango Puree. Try also Blueberry or Strawberry Macarons.
- Texture of the ganache. Mango ganache is smooth and has an amazing texture. Check also Laduree Basic Ganache or Coffee Macarons.
- Tropical flavor. Check also the Pina Colada Macarons.
Ingredients
- Flour: Almond flour. Make sure you are using almond flour and not almond meal.
- Sugar: White granulated sugar and powdered sugar.
- Egg: Egg whites at room temperature. I do not age egg whites.
- Color: Yellow or orange food coloring. I used Yellow Mango from Haute powdered food coloring.
- Chocolate: White chocolate. Use good-quality chocolate.
- Cream: Heavy cream. Do not substitute with milk or. half and half.
- Puree: Mango puree. Use homemade or store-bought.
- Butter: Unsalted butter.
- Glucose Syrup: Can be replaced with inverted sugar or honey.
How to Make This Recipe
Start this recipe by making Mango Ganache, because it needs time to stabilize. Semimelt chocolate in the microwave or using the double-boiler method. Add warm heavy cream and glucose syrup into to chocolate and mix with the spatula.
Then add warm mango puree and mix with the spatula.
Cut butter into small cubes and add to the ganache, then emulsify with an immersion blender.
Transfer ganache into a flat container and cover with the plastic wrap “to contact”. Refrigerate ganache until use.
In the small cup or bowl, mix sugar with pectin NH. Set aside.
In the small saucepan, warm up the mango and passion fruit puree. Add the sugar mixture into the puree and mix with a spatula or whisk.
Bring the mixture to the boil and boil for 20-30 seconds. Turn off the heat and add citric acid. Mix well and transfer into a piping bag or a container. Refrigerate confit until use.
How to Make Macaron Shells
In the mixing bowl, sift almond flour and powdered sugar. If you are using powdered food coloring, mix it with the white granulated sugar. You can also use gel food coloring, which you will add to the meringue in the beginning or at the end. Line two baking sheet pans with a baking mat.
Add egg whites to a stand mixer’s mixing bowl. Whisk on low speed. Start adding sugar in a few parts. After that, change the speed in the mixer to medium-high and whip for 15 minutes. Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula. Transfer the batter to the piping bag with a round tip. Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells. Let macaron shells rest (dry) on the countertop for about 15 minutes. Meanwhile, preheat oven to 300°F (150 °C). Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven. Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells with similar sizes before filling them.
Expert Tips
- Measure all ingredients using a digital kitchen scale.
- Get all ingredients and tools ready before making this recipe.
- Use good-quality white chocolate.
- I would recommend using store-bought mango and passion fruit puree.
Recipe FAQs
Store Mango Macarons in an air tight container for 2-3 days in the fridge.
Yes, You can freeze these macarons in an air-tight container for a few months.
There are many reasons for that, the most common are unstable meringue, incorrect folding technique and incorrect oven temperature.
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Recipe
Mango Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 spatula
- 1 whisk
- 1 saucepan
Ingredients
Mango Ganache
- 80 g mango puree
- 300 g white chocolate
- 70 g heavy cream
- 15 g glucose syrup
- 28 g unsalted butter
Mango with Passion Fruit Confit
- 60 g mango puree
- 60 g passion fruit puree
- 40 g white granulated sugar
- 5 g Pectin NH
- 1 g citric acid
Macaron Shells
- 140 g almond flour
- 125 g powdered sugar
- 100 g egg whites at room temperature
- 105 g white granulated sugar
- 1 g yellow food coloring
Instructions
How to Make Mango Ganache
- Semimelt chocolate in the microwave or using the double-boiler method.
- Add warm heavy cream and glucose syrup into to chocolate and mix with the spatula.
- Add warm mango puree and mix with the spatula.
- Add butter and emulsify with an immersion blender.
- Transfer ganache into a flat container and cover with the plastic wrap "to contact". Refrigerate ganache until use.
How to Make Mango with Passion Fruit Confit
- In the small cup or bowl, mix sugar with pectin NH.
- In the small saucepan, warm up the mango and passion fruit puree.
- Add the sugar mixture into the puree and mix with a spatula or whisk. Bring the mixture to the boil and boil for 20-30 seconds.
- Turn off the heat and add citric acid. Mix well and transfer into a piping bag or a container. Refrigerate confit until use.
How to Make Macaron Shells
- In the mixing bowl, sift almond flour and powdered sugar.
- If you are using powdered food coloring, mix it with the white granulated sugar. You can also use gel food coloring, which you will add to the meringue in the beginning or at the end.
- Line two baking sheet pans with a baking mat.
- Add egg whites to a stand mixer's mixing bowl. Whisk on low speed. Start adding sugar in a few parts.
- After that, change the speed in the mixer to medium-high and whip for 15 minutes.
- Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula.
- Transfer the batter to the piping bag with a round tip. Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
- Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells.
- Let macaron shells rest (dry) on the countertop for about 15 minutes. Meanwhile, preheat oven to 300°F (150 °C).
- Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells with similar sizes before filling them.