Macarons are my favorite because they're so light and crispy with buttercream that's made out of dreams!
Usually, I'm pretty bad at macarons. They're pretty finicky so you've gotta be pretty careful. But this recipe, it's so easy.
Your best bet is a stand mixer. You don't want to beat until the egg whites form stiff peaks with a handheld mixer!
You don't have to use food coloring. It makes the mango macarons a nice, soothing mango-like color. You can also use my mango jam to fill your macarons. I put it in the middle and the buttercream in the front.
|Level: 👩🏽🍳👩🏽🍳|Time: 1 hour, 10 minutes|Serves: 8|
1 cup powdered sugar
3/4 cup almond flour
2 egg whites, room temp
A pinch of cream of tartar
Yellow food coloring, optional
1/4 cup granulated sugar
1 1/2 cups powdered sugar
2 tablespoons pureed mango
1/3 cup butter
Sift together the almond flour and powdered sugar and set aside. In a bowl whip the egg whites until thick and foamy. Slowly add in the cream of tartar and granulated sugar. Beat until stiff peaks form.
Pipe on a parchment paper or silicone mat with a macaron guide*. Hit on a counter and set for 30 -45 minutes until dry to the touch.
Bake for 12 minutes at 375 degrees F and cool once done.
Meanwhile beat the powdered sugar, pureed mango, and butter and pour into a piping bag.
Pipe around 1/2 the macarons and fill the center with mango jam. Top with another macaron shell and serve.
- The Bored Baker 👩🏽🍳