Summer part5: Mango Macarons


I have long wanted to make mango macrons, and now I have done it. I made the macarons with a jam filling of mango. It tasted really fresh, but as a filling in the macarons some of the freshness disappeared. Sure they tasted mango, but I would like to have captured the flavor even better. Try for yourself and feel free to comment if you have any tips for me, and I’ll give it another try later on :)

Mango macarons

 1 batch macarons made from the base recipe
– 75 g (6 table spoons) egg whites
– 100 g (1/2 cup) white sugar
– 100 g (1 cup) almonds
– 100 g (1 cup) powdered sugar

Mango jam
– 150 g (1/2 cup) mango
– 1/2 dl (1/5 cup) water
– 30 g (1/8 cup) sugar
– 3 teaspoon lemon juice
– 1 1/2 teaspoon gelatin powder

Follow the base recipe to make the macarons. Add yellow concentrated food coloring to the mixture, while beating the egg whites. Bake and cool the macarons.

Peel and mango and chop it into pieces. Add mango, water, sugar and lemon juice to a saucepan and bring to a boil. Cook until the fruit is tender, approx. 10 min. Use a hand blender and puree the mixture until smooth.

Put gelatin powder in a bowl with 2 tablespoons lukewarm water. Mix, and let the gelatin swell slightly. Remove the pan from the heat and add the gelatin mixture. (You can use pectin instead of gelatin. Read on the package how much to use.) Stir well and leave to cool.

When the jam has turned thick (the best is to leave it in the fridge until the next day), you can start sandwich the macarons. Use a teaspoon, a knife or a piping bag, whichever you prefer: turn a macaron upside down, add 1/2-1 teaspoon of jam, and press the bottom of another macaron on top of it.

Place the macarons on a serving platter, serve them and enjoy!

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