I’ve been waiting all week for these! Ian is going out of town for work and this weekend, my best friends are coming down from New York to have a girls’ weekend in Philly. We’ve been saying that we want to have a fancy tea party, so tomorrow, we’ll be serving so many tea party worthy foods – cranberry walnut scones, crackers with goat cheese and dill, cucumber sandwiches, and so much more. But the crowning glory to the spread we’ll be having are these triple mango macarons.
I had this idea of making a mango macaron with a mango buttercream AND a mango jam center. Since summer is here and mangos prices are dropping, I thought there is no better time than now to tackle these macarons.
Triple Mango Macarons
Ingredients
Mango Macarons
- 100g egg whites
- 100g granulated sugar
- 100g almond flour
- 100g powdered sugar
- pinch of salt
- 1/4 tsp cream of tartar
- 1/4 tsp mango extract (optional)
- Yellow and red food coloring (optional)
Mango Jam
- 3 cups chopped mango (I used 3 champagne mangos)
- 1/2 cup sugar
- 1 cup water
- 1 tsp lemon juice
Mango Buttercream
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/4 cup mango jam
- Yellow and red food coloring (optional)
Method
Macarons
- Preheat oven to 300°F. Line 2 baking sheets with parchment paper.
- Over a double boiler, whisk together egg whites and granulated sugar until the sugar is dissolved and the mixture is frothy, about 2 minutes. Transfer this to a stand mixer or a handheld mixer with a whisk attachment and beat on medium-high. Put in a pinch of salt, cream of tartar, and mango extract. Beat until stiff peaks, about 3-5 minutes. If you want to color your macarons, add a little bit of gel food coloring at this point and beat for 5 seconds only.
- In a food processor, combine the almond flour and powdered sugar. Pulse 5x. Sift the mixture into a bowl, Discard any remaining chunks that cannot be sifted.
- Carefully put the almond flour & powdered sugar mixture into the egg white mixture bowl. Beat on medium-low for 10 seconds. Use a rubber spatula to fully incorporate the mixture. Do the figure 8 test by scooping some batter up with your spatula and draw the number 8. If the batter does not break, it’s done! Make sure you do not overmix.
- Pour macaron mixture into a pastry bag fitted with a round tip. Pipe out 1 1/2-inch circles on a baking sheet. Bang the pan on the countertop a couple times to release any air bubbles. Let it sit out to dry until the top forms a skin, about 20 minutes. You should be able to touch the top without anything sticking to your finger. When it’s dry, it’s ready to bake.
- Bake for 13-14 minutes on the middle rack, rotating the pan halfway.
- Find matching pair of macaron shells. Place them side-by-side and belly up. Pipe the mango buttercream around the outer edge of the macaron to create a barrier. Spoon about 1/2 tsp of mango jam in the center. Gently place another macaron on top and press gently to adhere.
Mango jam
- In a pot, bring sugar and water to a boil. Add mango and lemon juice and bring this mixture to a gentle boil and stir. Use a potato masher and mash the mango until it breaks apart. Cook until the jam is thickened. Set aside to cool.
Mango Buttercream
- In a large bowl, beat together butter, powdered sugar, and mango jam until light and fluffy, about 7-10 minutes. Add food coloring, if desired.
Recipe notes:
- The mango jam will yield about 1 pint of jam. The rest of it … do with it what you will!
