Hello friends! Mango Macarons coming in fresh! These macarons are filled with Mango Jam and Mango Buttercream. They remind me of a sunset at a tropical beach!
If you follow my blog, and specially if you follow me on instagram, you might know I am in the process of publishing a book.
And no, it’s not a macarons book, it’s a Cupcake Book! It’s called Fantastic Filled Cupcakes, so the book will contain 60+ filled cupcake recipes.
Though, I have announced last year I was going to publish a Macaron ebook, and I am still going to. However, I had to put a pause on my Macaron ebook to dedicate myself to the book I am publishing later in 2020.
I am currently in the final stages of wrapping up my manuscript! And I still have a lot of recipes to write down, introductions to chapters to elaborate, etc. So you might be seeing a tiny bit less of me in the next few weeks.
However, I still have some posts planned, and I am always pretty active on instagram.
And as soon as I am done with my manuscript, I will go back to finishing my Macaron ebook, and go back to posting many many new recipes!
Now let’s talk about these Mango Macarons!
I made the shells yellow, and airbrushed the top with orange food coloring, which makes these macarons remind me of a beautiful sunset on a tropical beach!
And to fill these Mango Macarons, I piped a ring of Mango Buttercream around the edges of the bottom shells, and filled the middle with a delicious Mango Jam.
If you notice some green bits in my Mango Buttercream, they are lime zest, which I added to the buttercream because I was actually testing the buttercream for a lime mango recipe.
The addition of lime zest to the Mango Buttercream brought out some refreshing and citrusy notes.
Also about the filling for the Mango Macarons, feel free to skip the Mango Jam and just fill the macarons with the Mango Buttercream.
If you don’t want to make the Mango Jam, you can always process some freeze dried mango in the food processor until it becomes a powder and add a couple of tablespoons of the powder to the buttercream.
And you can also do this in addition to the Mango Jam.
I don’t recommend freezing these Mango Macarons. You can freeze the shells without filling for up to 2-3 months.
This is the container I use to freeze my macarons.
And macarons usually freeze pretty well, even filled ones. However, I don’t recommend freezing macarons that contain a wet filling such as jam, or curd fillings. That’s because they tend to get soggy.
Here are some suggestions of posts you might like:
- Pomegranate Macarons
- Blackberry Macarons
- Strawberry Mint Macarons
- Key Lime Pie Macarons
- Apple Macarons
- Passion Fruit Macarons
- Orange Macarons
And, finally, I want to say something very important! Please make sure you have an oven thermometer in your oven when making macarons.
They are very inexpensive, and extremely essential when making macarons. Read all about it here.
Thank you for reading my blog! Have a lovely day!
- Food coloring
I used yellow and then airbrushed with orange
165 grams, 5.8 oz
12 grams, 0.4 oz
unsalted butter room temperature
36 grams, 1.3 oz
- 1 1/2
187 grams, 6.6 oz
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip. Set aside.
- Line two baking sheets with parchment paper or silicone mat.
- I use a baking mat with the macaron template already in it. You can make your own or print it from the internet, and just place it under silicone mat, or parchment paper. I recommend using a silicone mat.
- Measure out all of your ingredients.
- Sift powdered sugar and almond flour together. Set aside.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water.
- Transfer mixture to the bowl of a stand mixer.
- With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until mixture is white and starting to become fluffy. Raise speed to high for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- Whisk until stiff peaks have formed. When you pull your whip up, the peak should form a bird’s beak shape, but shouldn’t be falling to the side, the peak should be stiff, forming a slightly curved shape at the top.
- Pour sifted powdered sugar and almond flour into stiff whites.
- Start folding gently forming a letter J with a spatula.
It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have a couple failed batches before you get this right.
- How to know when to stop folding the batter: It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have a couple failed batches before you get this right.
- First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- There’s another test you can do. I call it the Teaspoon test.
- Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
- If the batter stays stiff, forming a point and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, transfer it to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion. The best way I can describe this stage being perfect is when you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly. The batter will keep flowing off the spatula non-stop, but not too quickly.
Place the piping bag directly 90 degrees over the center of each macaron template. Apply equal pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
- Once you’ve piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Use a toothpick to pop any air bubbles in the surface of the shells.
- Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 325ºF.
- Bake one tray at a time.
- Bake for 5 minutes, rotate tray.
- Bake for 5 more minutes. Rotate again.
- I bake each tray for about 18 minutes minutes rotating every 5 minutes.
- When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
- Place the chopped mangos, granulated sugar, and lemon juice in a small saucepan. Place it over medium heat and bring it to a boil while slowly mixing with a spatula. Cook the mangos until they are soft and dissolved, about 15 minutes.
- Keep the heat medium-low, or low, so the liquid doesn’t evaporate and the mangos start to stick to the bottom of the pan.
- Meanwhile, dissolve the cornstarch in the water, and add it to the soft mangos. Mix with a spatula while you cook the mixture for another minute while it thickens. Remove the jam from the heat. Let the mango jam cool down for about 10 minutes, then add it to a small food processor or blender, and process to make it smooth.
Start by creaming the butter with a mixer until creamy and fluffy, for about 4 minutes. Meanwhile, sift the powdered sugar. With the mixer off, add the powdered sugar to the creamy butter and mix on low until incorporated. Raise the speed to medium-high and cream for another minute. Add the mango jam to the bowl and mix until incorporated. If the buttercream seems runny, add a bit more sifted powdered sugar to the buttercream.
Before assembling, I airbrushed the shells with orange food coloring to give this effect.
- To assemble the macarons, pipe a ring of Mango Buttercream frosting around the edges of a bottom shell. Fill it with a bit of jam. Top with another shell.
- These macarons will store in the fridge for up to 4 days, and in the freezer for up to 15 days, I don’t recommend going longer than that or the macarons might start to get soggy because the jam is a wet filling.
*Please make sure you have an oven thermometer to make the macarons.
**Feel free to skip the Mango Jam in the middle and only fill the macarons with Mango Buttercream.
***You can also process freeze dried mango to turn it into a powder, and add a few tablespoons of it to the buttercream instead of the Mango Jam, or even in addition to the jam to enhance the mango flavor even more.
****I added some lime zest (about 1/2 tbsp) to the mango buttercream and it helped bring out some citrusy and refreshing notes that were delightful!