As part of the March Mango Madness and having a lot of desserts mango style, I decided to add mango macarons to the list. I used my previous method to make macarons but I added three drops of food coloring just after I had mixed in the almond meal/confectioners sugar into the whisked egg whites. The common thought here is that you should always use food paste coloring so that you do not upset the macaronage. I did not have yellow food paste coloring so I did with what I had. A step that I skipped was to sift the icing sugar and almond mixture. This gets the tops of the macarons very smooth with no bumps. I also bought ready-made almond flour so I did not blanch the almonds and grind them – makes life a little easier.
- 90g egg whites
- 2 tbsp granulated sugar
- 110g ground almonds
- 200g powdered sugar
- 3 drops yellow food coloring
- 1/2 cup granulated sugar
- 2 large egg whites
- 13 tablespoons butter (softened)
- 1/2 cup mango purée
Line 2 cookie trays with parchment paper or use silicone sheets.
Whisk the powdered sugar and almonds together in a bowl. Sift it to get out all the bigger pieces.
Beat the egg whites until foamy. Then slowly start adding the granulated sugar. Continue to beat until you have a glossy meringue. The meringue should gently fall over when you lift the beaters.
Pour the almond sugar mix over the meringue and fold into the meringue. It will take you about 50 strokes. You know the batter is well blended by lifting the spatula up and letting a blob drop back in, it should gently dissolve into the batter without leaving a trace. Put in the food coloring and continue to fold until the color is incorporated. This took me about 10 more strokes.
Put the batter into your piping bag fitted with a round opening nozzle. Pipe 1/2 inch rounds on the parchment lined tray leaving about a 1/2 inch between each round. Let them now stand for about an hour. You know they are ready when the tops are dry to the touch.
Turn your oven to 300F. Bake each tray for 18-20 minutes. You will see the little feet come on your macarons.
Take out the tray out of the oven and let it cool before peels off the macarons from the parchment paper.
Bring the water to a gentle simmer. Put your egg whites and sugar in a metal bowl. Place the bowl over the simmering water and start whisking gently. After about 5 mins start to test to see if all the sugar has dissolved. If you rub a little between your fingers you should not feel any sugar granules. Once you have no more granules you are ready to proceed.
Transfer mixture to your kitchenaid mixer (or your automated mixer) and whip until it turns white and about doubles in size. (Make sure you wipe the condensation off the bottom of the bowl before pouring so that no water gets into the egg whites).
Add the butter into two batches whipping until the 1st batch is incorporated before adding the second. Once both batches are incorporated add the mango purée and continue to whip until blended. Blending of the mango purée should not take long. You can refrigerate it for about 10 minutes before you use it.
Sandwich each of the meringues with the buttercream and then refrigerate overnight before serving so that the flavors can meld.