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Mango Raspberry Macarons Recipe

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★★★★★

4.5 from 88 reviews

Delight in these vibrant Mango Raspberry Macarons, featuring delicate almond meringue shells tinted in playful marbled hues, filled with luscious homemade mango curd and bright raspberry buttercream. This recipe combines intricate technique and fresh fruit flavors to create an impressive and delicious treat perfect for special occasions.

Ingredients

Scale

Macaron Shells

  • 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

Mango Curd

  • 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

Raspberry Buttercream

  • 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

  1. Preparing the macaron shells: Begin by ensuring all your tools are grease-free by wiping them with vinegar to prevent meringue failure. Prepare one piping bag with a 1/4-inch round tip and two additional piping bags for the batter. Line two baking sheets with parchment paper or silicone mats to prepare for baking.
  2. Sift and measure: Sift together almond flour and powdered sugar into a bowl to remove lumps and aerate the mixture for lighter shells.
  3. Make the meringue: Whisk sugar and egg white powder over simmering water until dissolved. Add egg whites and whisk until frothy. Transfer to a stand mixer and whip until stiff peaks form, ensuring a stable and glossy meringue.
  4. Combine ingredients: Gently fold the almond flour and powdered sugar mixture into the meringue with a J-motion to maintain airiness and create the macaron batter.
  5. Color the batter: Divide the batter evenly into two bowls. Add pink and purple gel coloring to one bowl and yellow and orange to the other. Mix until each achieves a smooth, flowing consistency suitable for piping.
  6. Layered piping: Brush gel food coloring inside the inner walls of each piping bag for a marbled effect. Transfer the colored batters into the prepared bags and place them inside a larger piping bag fitted with a round tip. Pipe uniform circles onto the lined baking sheets. Tap the trays firmly to release any air bubbles and let the shells rest for 20-40 minutes until a skin forms.
  7. Bake: Preheat the oven to 300°F (150°C). Bake the macaron shells one sheet at a time, rotating halfway through the 15-20 minute bake time. Once baked, cool the shells completely before filling.
  8. Prepare mango pulp: Puree fresh mango in a food processor until smooth to create the base for the curd.
  9. Mix ingredients for mango curd: Cream unsalted butter and granulated sugar together, then beat in egg yolks one at a time. Stir in the mango pulp and lemon juice until well combined.
  10. Cook the curd: Cook the mixture over low heat, stirring constantly to prevent curdling, until it thickens and reaches 170°F (77°C). Remove from heat, transfer to a bowl, cool to room temperature, then refrigerate for at least 6 hours to set.
  11. Cream the butter for raspberry buttercream: Beat softened unsalted butter until light and fluffy, forming the base of the frosting.
  12. Add dry ingredients: Gradually mix in sifted confectioners’ sugar and freeze-dried raspberry powder until fully incorporated for natural color and flavor.
  13. Adjust consistency: Add 2 to 4 tablespoons of milk or water as needed to achieve a smooth, creamy texture perfect for piping.
  14. Assemble the macarons: Pipe a ring of raspberry buttercream around the edge of one cooled macaron shell. Spoon or pipe mango curd into the center, then gently press a second shell on top to sandwich the filling.
  15. Refrigerate overnight: Place the assembled macarons in the refrigerator overnight to allow flavors to meld and the texture to mature before serving.

Notes

  • Ensure all equipment is grease-free to achieve perfect meringue peaks.
  • Resting the piped shells before baking is crucial for developing the characteristic macaron ‘feet’.
  • Use fresh mango for the best flavor in the curd; canned or frozen may alter taste and texture.
  • The marbled piping technique enhances the visual appeal and can be customized with different gel colors.
  • Macarons improve in flavor and texture when rested refrigerated overnight.
  • Follow baking times and temperatures carefully; ovens vary and can affect shell texture.

Keywords: macarons, mango curd, raspberry buttercream, almond meringue, French dessert, colorful macarons, fruit-filled macarons

Find it online: https://todayfoodrecipe.com/mango-raspberry-macarons-recipe/