Mango Macarons
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.
Servings: 30 macarons
Calories: 139kcal
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.
Video
Notes
Measure all ingredients using a digital kitchen scale.
Use good-quality white chocolate.
Nutrition
Serving: 1macarons | Calories: 139kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 17mg | Potassium: 51mg | Fiber: 1g | Sugar: 16g | Vitamin A: 137IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 0.3mg
