Easy Mango Macarons

Name: Easy Mango Macarons
Prep time: 30 min
Cook time: 18 min
Total time: 88 min
Ingredients: 110 g Almond flour ((1 Cup)); 110 g Icing sugar ((confectioner's sugar = 13 level tablespoons)); 100 g Egg whites (roughly 3 large eggs (US = extra large) aged for 24 hours and at room temperature ); 100 g Granulated sugar ((½ Cup)); ½ tsp Vanilla extract; ¼ tsp Cream of Tartar; Yellow gel food colouring; Dried mango (a few pieces, chopped up very small); 300 g Mango flesh (fresh and ripe (1⅓ Cups )); 40 g Butter (softened (3 tablespoons)); 150 g Icing sugar (confectioner's sugar (1¼ Cups) sifted ); 1-2 tsp Milk

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Easy Mango Macarons with a crisp shell, a pillowy inside and a mango reduction and vanilla buttercream filling. Simply sublime.

Click here for Easy Mango Macarons Web Story

Once you get hooked on the art of making macarons you will never look back. I am a self-confessed addict. There is something so satisfying about the whole process, quite different to baking anything else.

I really want you guys to feel the whole macaron love, so I have given precise instructions and advice in the easy mango macaron recipe card below.

Plus I’ve added a bunch of Top Tips to help you on your way.

Click for a gorgeous Earl Grey Macarons recipe

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Ingredients and Substitutions
Instructions
Top Tips
Storage
FAQ
Linked Recipes
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Ingredients and Substitutions

ingredients for mango macarons — ^{Mango Macaron shells: egg whites, cream of tartar, vanilla extract, granulated sugar, almond flour, icing (confectioners) sugar}

Mango: you'll want to use the flesh from a soft, ripe mango.

Egg whites: measuring your egg whites accurately is key to macaron success!

Icing (confectioner's sugar): sifted and used in both the macaron shells and the mango buttercream.

Almond flour: in the UK you can buy almond flour from various places including health food shops. It can be a bit pricey, but you will get several batches of macarons out of a bag. Almond flour is best for macarons however, you can substitute with ground almonds, if so you will need to pop them in your food processor along with your icing sugar and whizz them to refine before sieving them.

portrait style of macarons on plate - second picture

Cream of Tartar: helps to stabilise your egg whites, so that they beat up into stronger meringue.

Granulated sugar: added gradually to your beaten egg whites to transform into a stiff meringue.

Vanilla extract: gives flavour to your meringue macarons.

Unsalted butter: for your mango buttercream.

Instructions

See end of post RECIPE CARD for precise quantities and instructions.

First, do your Easy Mango Macaron preparation

- ensure your 24 hour aged (see below) egg whites are at room temperature;

- measure out all of your ingredients;

- chop your dried mango very finely and leave to dry out a little;

- draw 3 cm circles onto greaseproof (parchment) paper unless you are using a Macaron Mat;

- fit one piping bag with your large round nozzle and another one with your small star nozzle, stand both in upright glasses, ready to fill;

- wipe down your mixing bowl and whisk with white wine vinegar to be sure both are spotlessly clean;

- fit your whisk attachment to your mixer or hand mixer;

- sift your almond flour and icing sugar, you may need to rub it through with the back of a spoon.

Making your Easy Mango Macarons

Picture 1: add your egg whites and cream of tartar to your bowl and begin beating on a low setting for a few seconds to incorporate.

Picture 2: turn up and continue beating on a medium-high setting until the whites form soft, foamy peaks.

Picture 3: leaving your mixer running on low, gradually add your granulated sugar and then beat on a high setting until the meringue forms stiff peaks.

Picture 4: beat in your vanilla extract and gel food colouring.

Picture 5: fold in your sifted almond flour and icing (confectioner's) sugar in three batches. Keep gently folding until you can hold up a spatula of macaron mixture and it will fall in an unbreakable stream to form a figure 8.

macaron number 8 drawn in batter — ^{Picture 5}

Picture 6: if not using a Macaron Mat (and there is no reason why you have to, your macarons will turn out just as well without), affix your greaseproof (parchment) paper with your drawn circles face down, to your baking tin with some macaron mixture in each corner. Fill your piping bag with macaron mixture and pipe circles onto your greaseproof paper or macaron mat. Sprinkle half with dried mango.

Bang your macaron trays down hard 4 times to release air and then leave them to rest for up to 20-40 minutes, they are ready once they are dry on top.

Picture 7: bake for 18 minutes, one tray at a time, then leave to cool fully before removing.

Easy Mango Buttercream

Picture 8: for your mango reduction, puree your mango and then heat for 15 minutes in your small saucepan until reduced to a pulp. Push through a fine sieve and then leave to cool.

mango puree pushed through sieve — ^{Picture 8}

Picture 9: sift your icing sugar and then gradually beat half into your softened butter. Beat in 1.5 tablespoons of your mango reduction and then the remainder of your icing sugar.

filling added to macaron portrait size — ^{Picture 10}

Picture 10: add a teaspoon of milk or more if needed, beat until you have a soft mango buttercream.

Picture 11: fill your piping bag and pipe a swirl around the outside of a plain macaron. Fill the centre with mango reduction and place a macaron shell with dried macaron pieces on top, pressing down very slightly to secure.

Top Tips

Here are some key tips for creating your easy Mango Macarons.

Eggs

ideally should be in date but 3-4 days old;
the whites should be placed in a spotlessly clean container (not plastic) and covered in clingfilm (plastic wrap), pop a hole in the top of the cling film and refrigerate for 24 hours before using;
the whites need to be brought up to room temperature before using.

Colouring macarons

the best food colouring for macarons is gel food colouring such as Sugarflair, as it prevents extra moisture being added to your whipped meringue;
ensure your meringue is quite deeply coloured, as it will fade when baked.

Equipment

use a metal/glass/ceramic bowl;
measure your ingredients using kitchen scales for accuracy;
wipe down your mixing bowl and whisk with white wine vinegar to be sure they are totally grease-free;
use the whisk attachment for your hand or stand mixer for your meringue.

macarons on cake stand top shot portrait

Piping

use large, professional piping bags, they are thicker and have much more capacity;
use a macaron mat to save having to draw out circles.

Baking

use an oven thermometer to be sure that your oven is at the correct temperature.

Resting macarons before baking

as soon as your easy mango macarons are dry on top you need to bake them; overdrying affects the final mango macaron quality;
if you live in a humid climate you can heat your oven to the very lowest temperature and, leaving the door open, pop them inside to help dry the top.

Storage

Easy Mango Macarons are fantastic as soon as they are filled, however, leave them for a day and, oh my gosh, they are HEAVEN! I tend to keep mine in an airtight container and refrigerate them. This way, they will last for up to a week.

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FAQ

Why do macarons have to be left to rest before baking?

After piping, it is critical that macarons are left for about 20-40 minutes at room temperature to allow the outside to dry and form a shell, also known as a skin. This skin ensures that moisture can no longer seep out of the top of the macaron when baking, instead, it has to head for the base and this creates the feet effect. Resting also helps to ensure the macarons do not crack when baked.

What happens if you overbake macarons?

Overbaked macarons can be chewy. Just a few minutes of extra baking can result in overbaked macarons. Ensure you bake each tray of macarons separately, otherwise, the tops of the macarons underneath may crack.

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TOGGLE TO ALTER SERVINGS (metric only) 18 macarons

Here's what you'll need...

Food processor optional
Macaron mat or greaseproof (parchment) paper
Stand or hand mixer with whisk attachment and beater attachment
Fine mesh sieve
Spatula
Measuring Spoons
Mixing bowl must be metal, glass or ceramic
2 Piping bags
Large heavy base baking sheet
Small saucepan
Wooden spoon
JEM 3R piping nozzle
JEM 22 star nozzle
2 Large glasses

Ingredients you'll need...

Mango Macarons

110 g Almond flour (1 Cup)
110 g Icing sugar (confectioner's sugar = 13 level tablespoons)
100 g Egg whites roughly 3 large eggs (US = extra large) aged for 24 hours and at room temperature
100 g Granulated sugar (½ Cup)
½ teaspoon Vanilla extract
¼ teaspoon Cream of Tartar
Yellow gel food colouring
Dried mango a few pieces, chopped up very small

Mango Reduction

300 g Mango flesh fresh and ripe (1⅓ Cups )

Mango Buttercream

40 g Butter softened (3 tablespoons)
150 g Icing sugar confectioner's sugar (1¼ Cups) sifted
1-2 teaspoon Milk

Here's what we do...

Mango Macarons

If not using a macaron mat, draw circles measuring 1½ inches (3 cm) onto your greaseproof paper, leaving a gap of 2 cm in between each one. The circles need to be very dark, so that you can see them when the paper is turned over.
Cut the ends off your piping bags and then fit one with your round piping nozzle and the other with your star nozzle. Stand them up, one in each glass, and roll down the sides of the bag over the glass edges, so that you and easily fill the bottom half of the bag.
Sift together your almond flour and icing (confectioner's) sugar. The almond flour will need rubbing through the sieve, it can be useful to use the back of a spoon to do this.
Ensure your bowl is spotlessly clean, best practice is to wipe it and your whisk attachment with white wine vinegar to remove any grease that can't be seen.
Place your egg whites and your cream of tartar into your mixing bowl, fit the whisk attachment to your stand mixer (or hand mixer) and start to beat your egg whites on a low setting.
After a minute turn up to a medium-high setting and continue to beat for about another 1-2 minutes or until the egg whites form white, soft peaks.
Leaving your mixer running on low, add a tablespoonful of your granulated sugar and leave it to beat in for about 20 seconds before adding another. Continue until all of your sugar has been added. Ensuring your spatula is spotlessly clean, wipe down your bowl several times during this process to ensure all of the sugar from the sides is incorporated.
Turn your mixer up to medium-high and beat your meringue until it forms stiff peaks. This can take 1-3 minutes. Stop regularly to check progress as you don't want to overbeat. Stiff peaks will be unmistakable, they simply don't droop over. If you are not sure then you probably have not reached this stage and need to keep beating.
Add your vanilla extract and a small dash of food colouring and beat in. You want a very bright yellow as the colour will fade as the macarons bake.
Next, take your almond and icing sugar mixture and add about a third to your meringue. Use your spatula to carefully fold it in. Folding involves turning the mixture over onto itself rather than mixing in circles, this helps retain air. Once incorporated add another third and repeat the process, then the final third.
Once you have added all of your almond and icing sugar mixture, carry on folding a few times, just until the mixture starts to loosen up a bit and become a bit wetter. At this point scoop up some batter onto your spatula, hold it above the mixture and see if it slowly drops from the spatula, enabling you to "draw" a figure 8 without the stream breaking. If the mixture breaks, fold it a few more times and then try again until you can achieve this.
On the same side as your drawn circles, dot some macaron mixture onto the corners of your greaseproof (parchment) paper, then turn it over and affix to your baking tray.
Add your macaron mixture to your piping bag with the large round nozzle fitted. Squeeze it down to the base and twirl the top to stop the mixture from coming out.
Then hold the bag about a centimetre directly above each circle, gently squeeze the macaron mixture so that it fills most of the circle, you need to leave about 2mm gap between your piping and the edge of the circle so that the macarons have room to spread.
Sprinkle over a few bits of dried meringue over half of your piped macarons, not much though or it will prevent the macaron from rising.
Once you have piped all of your macarons, take the tray, hold it about a foot above your worksurface then let it drop, do this 4 times. This gets rid of any air bubbles. Use a tookpick, or the end of a sharp knife, to burst any remaining air bubbles on the surface.
Leave your macarons to rest for 20-40 minutes, until the tops are dry to touch.
Preheat your oven to 130°C Fan/150°C/300°F/Gas Mark 2 and set a shelf in the middle.
Place a tray of macarons onto the middle shelf and bake for 18 minutes, don't be tempted to open the oven door mid-way, it will affect the outcome of your macarons.
Remove and leave to cool on the baking tray.

Mango Reduction

Chop your mango up small (or puree it with a hand blender) and place it into your saucepan.
Heat on medium and simmer gently for 15 minutes, stirring with your wooden spoon regularly so that it doesn't stick.
Then press your mango through your sieve to puree it.
Leave to completely cool.

Mango Buttercream

Using your paddle attachment or hand mixer beaters, beat your butter to ensure very soft, then add about a third of your sifted icing sugar a spoonful at a time.
Add 1½ level tablespoons of your mango reduction and beat in.
Then gradually beat in the rest of your icing sugar.
Add milk, a teaspoon at a time, if the mango buttercream is stiff.
Fill your piping bag with the star nozzle.
Take one plain macaron and pipe a swirl of buttercream around the edge, leaving a small, 2mm gap between the icing and the edge of the macaron.
Fill the centre with about ¼ teaspoon of mango reduction.
Place a macaron half with dried mango on top and squeeze just slightly to secure.
Enjoy!

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