MANGO MACARONS

These delicious macarons are filled with fruity mango goodness! See how I make them below!

Please read the full description below.

To watch my MACARON BASE RECIPE video, click HERE -    • Basic Macaron Recipe | French Method  

Macaron Shells
75 G Egg Whites (Room Temperature)
100 G Caster Sugar
Yellow, Orange & Peach Food Colouring (Optional)

Dry Mixture
90 G Almond Meal
90 G Icing Sugar

Mango Coulis
500 G Mango (Diced)
2 TBSP Caster Sugar
1 TBSP Lemon Juice

Buttercream Filling
200 G Unsalted Butter (Room Temperature)
100 G Icing Sugar
Mango Coulis

I suggest using electric scales to get the correct measurements required.

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Food Colouring - I recommend using Gel food colours only. Using a liquid food colouring will add extra liquid to your mixture which you do not want. I use Americolor brand.

Baking Sheets - I find baking sheets give a smoother base and allow the feet to bake more evenly. You can however just use baking paper.

Template - Yes I use a template, I like my macarons to be the exact same size and consistent. This helps when matching them up. This is totally up to you if you use one or not.

Piping Tip – Ateco #804
- Ateco #32

Piping Bags - Disposable Bags found on eBay.

Scribe can be found online or a toothpick works well too.

CLIMATE CONDITIONS DO EFFECT MACARONS
Important - If it is raining, storming or very high humidity. You will find the macarons may crack, bake uneven, have very high feet etc.

If possible - A dry, cool area is best for baking macarons.

I recommend placing the macarons in the fridge for 2-3 hours before eating. This just allows the filling to harden and stick the shells. Macarons also freeze really well for up to 3 months stored properly.

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