Delight your senses with the exquisite flavors of Mango Raspberry Macarons! These elegant French pastries combine the tropical sweetness of mango with the tangy burst of raspberry, creating a perfect balance that excites the palate.
Ingredients
Scale:
1 ¾ cups (200g) almond flour, finely sifted
1 ½ cups (180g) powdered sugar
3 large egg whites, aged at room temperature
¼ cup (50g) granulated sugar
1 tsp vanilla extract
Pinch of salt
Gel food coloring (optional)
½ cup (120g) fresh mango puree
½ cup (120g) raspberry puree
1 cup (230g) unsalted butter, softened to room temperature
2 cups (240g) powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice
Instructions
In a bowl, mix the almond flour and powdered sugar together until well combined. Sift this mixture into a large mixing bowl to remove any clumps.
In a separate bowl, whisk the aged egg whites with a pinch of salt until foamy. Gradually add the granulated sugar and continue whisking until stiff peaks form.
Carefully fold the almond flour mixture into the whipped egg whites using a spatula.
If desired, add gel food coloring at this stage.
Prepare a baking sheet lined with parchment paper or silicone baking mats. Transfer the macaron batter into a piping bag and pipe small rounds onto the prepared baking sheet.
Let the piped macarons sit at room temperature for at least 30-60 minutes.
Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the tray halfway through.
Once baked, remove the macarons from the oven and let them cool completely on the baking sheet.
In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, followed by the mango puree, raspberry puree, vanilla extract, and lemon juice. Mix until smooth.
Pair similar-sized macaron shells. Pipe a dollop of the mango raspberry filling onto the flat side of one shell and sandwich it with another shell.
Place the assembled macarons in an airtight container and refrigerate for at least 24 hours.
