Mango Raspberry Macarons

Hello friends! Today I am teaching you how to make these beautiful Mango Raspberry Macarons! They are filled with Mango Curd and Raspberry Buttercream. These Mango Raspberry Macarons also feature a swirl shell that is pink and yellow. The swirl in the shells is such a fun design to make!

https://www.piesandtacos.com/mango-ra...

Recipe:

Macaron Shells
4 grams egg white powder
100 grams white granulated sugar
100 grams egg whites
105 grams almond flour
105 grams powdered sugar
A few drops of pink purple, yellow, and orange gel food coloring

Mango Curd
3 tablespoons unsalted butter (42 grams)
3 tablespoons granulated sugar (36 grams)
1/4 teaspoon fine sea salt
2 large egg yolks
1/4 cup mango pulp (62 grams)
1 tbsp lemon juice

Raspberry Buttercream
4 tbsp unsalted butter softened (56 grams)
1 1/2 cups confectioners’ sugar sifted (187.5 grams)
1/3 cup freeze dried raspberry powder (about 30 grams)
2 to 4 tbsp milk or water as needed

Notes

Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.

Egg white powder: Egg White Powder is not the same as meringue powder. Egg White Powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites.

Food coloring: Make sure to use gel food coloring, not liquid. For all the colors here I used Americolor. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.

Scale: Please use a scale when measuring the ingredients for accuracy.

Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.

Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.

Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.

Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven after 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.

Mango pulp: to make mango pulp simply puree the mango in a food processor or blender cup. To make the 1/4 cup needed for the recipe you will need a bit more than 1/4 cup of chopped mangoes, so it’s best to go by the weight.