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Mango Macarons


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Rate this recipe 4/5 (31 Votes)


  • 3 egg whites
  • 1/4 cup white sugar
  • 2 cups confectioners' sugar
  • 1 cup almond flour
  • Pinch of salt
  • 1/4 tsp cream of tartar
  • Mango butter cream
  • 1/4 cup salted butter
  • 3/4 cup powdered sugar
  • 1/2 mango sliced and worked through a sieve to extract 3 tbsp of juice


servings 12
Level of difficulty Difficult
Preparation time 30mins
Cooking time 20mins
Cost Average budget


Step 1

Preheat oven to 150°C. Beat the egg whites until they're light and fluffy, add salt, cream of tartar and white sugar for about 8-10 mins.

Step 2

Whip the mixture until they form a peak that stands upright. Add the food coloring.

Step 3

Sift the almond flour and powdered sugar.
You are trying to achieve a very fine powder mixture to create a smooth surface on your biscuit.

Step 4

Fold the flour/sugar mixture in with the egg white mixture.
About 60 turns of folding should do it.

Step 5

Transfer the batter into a piping bag and squirt out
small rounds on the baking sheet (or silicone tray).
Let them sit for 30 mins.

Step 6

Bake for 20 mins and be sure not to overbake otherwise they'll stick and wont come off your tray.

Step 7

Next, mix the buttercream. Use an electric mixer to whip up the butter until pale and fluffy. Slowly add sugar.

Step 8

Put a sieve on top of a bowl the same size.
Smoosh the mangoes through the sieve with a large spoon, pushing them through to extract their juice (about 3 tablespoons).

Step 9

Add juice to buttercream, and mix well.
Transfer to a piping bag with a small tip.

Step 10

Pipe a small blob of filling on one half side of each macaron.
Push the shells together and slightly twist to keep them together.

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