Triple Mango Macarons


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

  • Servings: 30 macarons
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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)



  1. Preheat oven to 300°F.  Line 2 baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 13-14 minutes on the middle rack, rotating the pan halfway.
  7. 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

  1. 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

  1. 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:

  1. The mango jam will yield about 1 pint of jam.  The rest of it … do with it what you will!

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