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Mango Raspberry Macarons

Delicate and vibrant mango raspberry macarons featuring a crispy outer shell and a chewy center filled with tropical flavors.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: French
Calories: 90
Ingredients Method Notes

Ingredients
  

Macaron Shell Ingredients
  • 1 cup almond flour
  • 1 3/4 cup powdered sugar
  • 3 large egg whites At room temperature
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar
Filling Ingredients
  • 1/2 cup mango puree For filling
  • 1/2 cup raspberry puree For filling
  • 2 tbsp butter Softened, for filling
  • 1/2 cup powdered sugar For filling

Method
 

Preparation
  1. Line two baking sheets with parchment paper and fit a piping bag with a round tip.
  2. In a medium bowl, sift together the almond flour and powdered sugar, repeating to ensure no lumps.
  3. In a separate bowl, beat the egg whites until foamy and then add the cream of tartar. Continue to beat until soft peaks form.
  4. Gradually add the granulated sugar while continuing to beat until stiff, shiny peaks form.
  5. Gently fold the almond flour mixture into the egg whites until fully combined, taking care not to overmix.
  6. Divide the batter into two bowls and add mango puree to one, and raspberry puree to the other. Gently fold until combined.
  7. Transfer the batter into piping bags and pipe small circles onto the baking sheets, leaving space between each.
  8. Allow the piped macarons to sit for at least 30 minutes until tacky to the touch.
  9. Preheat the oven to 300°F (150°C) while the macarons rest.
Baking
  1. Once the macarons have formed a skin, bake the trays one at a time for 15-18 minutes, monitoring to prevent browning.
  2. Let the macarons cool fully before filling.
Filling
  1. Prepare the filling by combining softened butter, powdered sugar, mango puree, and raspberry puree.
  2. Fill the cooled macarons with the mixture.

Notes

For best results, use room temperature egg whites and ensure all dry ingredients are sifted. Store in an airtight container in the refrigerator for up to a week or freeze for longer storage.