Name: Mango Raspberry Macarons Recipe
Prep time: 1 h
Cook time: 25 min
Total time: 7 h 25 min
Cuisine: French
Ingredients: 4 g egg white powder; 100 g white granulated sugar; 100 g egg whites (about 3 large eggs); 105 g almond flour; 105 g powdered sugar; Gel food coloring: pink, purple, yellow, and orange; 3 tbsp unsalted butter (42 g); 3 tbsp granulated sugar (36 g); 1/4 tsp fine sea salt; 2 large egg yolks; 1/4 cup mango pulp (62 g); 1 tbsp lemon juice; 4 tbsp unsalted butter, softened (56 g); 1 1/2 cups confectioners’ sugar, sifted (187.5 g); 1/3 cup freeze-dried raspberry powder (30 g); 2-4 tbsp milk or water (as needed)

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Introduction

These Mango Raspberry Macarons combine bright tropical mango curd with tangy raspberry buttercream, sandwiched between delicate, colorful shells. Perfect for a special treat, they offer a beautiful mix of flavors and textures that delight with every bite.

The image shows several yellow macarons stacked on a white plate, each macaron consisting of two smooth yellow shells with a thick layer of red raspberry filling in the middle. Around the macarons, there are fresh whole raspberries adding a bright red contrast to the yellow desserts. The white plate is placed on a white marbled surface, adding a clean and elegant look to the scene. The light highlights the smooth texture of the macaron shells and the juicy details of the raspberries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 g egg white powder
100 g white granulated sugar
100 g egg whites (about 3 large eggs)
105 g almond flour
105 g powdered sugar
Gel food coloring: pink, purple, yellow, and orange
3 tbsp unsalted butter (42 g)
3 tbsp granulated sugar (36 g)
1/4 tsp fine sea salt
2 large egg yolks
1/4 cup mango pulp (62 g)
1 tbsp lemon juice
4 tbsp unsalted butter, softened (56 g)
1 1/2 cups confectioners’ sugar, sifted (187.5 g)
1/3 cup freeze-dried raspberry powder (30 g)
2-4 tbsp milk or water (as needed)

Instructions

Step 1: Prepare your tools by wiping them with vinegar to remove any grease. Fit one piping bag with a 1/4-inch round tip and have two additional bags ready for batter. Line two baking sheets with parchment paper or silicone mats.
Step 2: Sift the almond flour and powdered sugar together into a bowl to ensure a smooth batter.
Step 3: Whisk the sugar and egg white powder in a bowl over simmering water. Add the egg whites and whisk until frothy and the sugar dissolves. Transfer to a stand mixer and whip until stiff peaks form.
Step 4: Gently fold the almond flour mixture into the meringue using a J-motion to maintain airiness.
Step 5: Divide the batter into two bowls. Add pink and purple gel food coloring to one, yellow and orange to the other. Mix each until flowing consistency is achieved.
Step 6: Brush food coloring along the inner walls of each small piping bag for a marbled effect. Place these bags inside the prepared piping bag filled with batter.
Step 7: Pipe circles onto the baking sheets. Bang the trays gently to release air bubbles and let the shells rest for 20-40 minutes.
Step 8: Preheat oven to 300°F (150°C). Bake one tray at a time for 15-20 minutes, rotating halfway through. Let shells cool completely before filling.
Step 9: For the mango curd, puree mango pulp until smooth. Cream 3 tablespoons butter and granulated sugar together. Add egg yolks one at a time, then mix in the mango pulp and lemon juice.
Step 10: Cook mango mixture over low heat, stirring constantly until it thickens and reaches 170°F. Transfer to a bowl, cool, and refrigerate at least 6 hours.
Step 11: For raspberry buttercream, beat 4 tablespoons softened butter until fluffy. Mix in sifted confectioners’ sugar and freeze-dried raspberry powder.
Step 12: Add milk or water 1 tablespoon at a time, blending until smooth and creamy.
Step 13: Assemble macarons by piping a ring of raspberry buttercream around the edge of one shell, filling the center with mango curd.
Step 14: Top with another shell and press gently to sandwich. Refrigerate overnight for flavors to meld before serving.

Tips & Variations

Make sure all equipment is grease-free to help form a stable meringue and perfect shells.
For a different flavor, substitute raspberry powder with strawberry or blueberry powder.
If mango pulp is unavailable, use fresh ripe mangoes pureed or canned mango puree without added sugar.
To achieve the marbled piping effect more easily, chill batter slightly before piping.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. For best texture, bring to room temperature before serving. Unfilled shells can be stored in an airtight container at room temperature for up to one week.

How to Serve

A white plate filled with bright yellow macarons stacked close together, each macaron showing a smooth yellow top shell and a slightly rougher yellow bottom shell, sandwiching a thick layer of deep red raspberry filling. Surrounding the macarons are fresh red raspberries with a textured surface, adding a natural touch to the scene. The background is a white marbled surface enhancing the vibrant colors of the macarons and raspberries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh egg whites instead of egg white powder?

Yes, you can substitute fresh egg whites for the egg white powder. Use about 30 grams of fresh egg whites to replace 4 grams of egg white powder.

How do I prevent my macaron shells from cracking?

Ensure the batter is properly folded to the right consistency, allow the piped shells to rest until a skin forms, and avoid opening the oven door during baking. Using an oven thermometer helps maintain consistent temperature.