- 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
Level of difficulty Difficult
Preparation time 30mins
Cooking time 20mins
Cost Average budget
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.
Whip the mixture until they form a peak that stands upright. Add the food coloring.
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.
Fold the flour/sugar mixture in with the egg white mixture.
About 60 turns of folding should do it.
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.
Bake for 20 mins and be sure not to overbake otherwise they'll stick and wont come off your tray.
Next, mix the buttercream. Use an electric mixer to whip up the butter until pale and fluffy. Slowly add sugar.
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).
Add juice to buttercream, and mix well.
Transfer to a piping bag with a small tip.
Pipe a small blob of filling on one half side of each macaron.
Push the shells together and slightly twist to keep them together.