I didn’t grow up eating mangos. I don’t even remember having a mango until I was an adult. Now I often eat them and give them to my children. They are so delicious!
Bonita Gourmet makes a Mango Spread that is great to eat with breads, fruits and other desserts. It’s also perfect to fill my Mango Macarons with. It’s light and not overly sweet like other spreads can be. It’s a great choice for my Macarons.
I used my macaron recipe and added orange and yellow food gel to get the actual color of a mango. After they baked, I piped the mango spread onto the macaron shells and sandwiched them together.
I also used red and green Color Mist to give the macarons the look of a mango. This mango macaron recipe is perfect for Summer!
Mango Macarons
Ingredients
- 2 cups powdered sugar
- 1 cup almond flour
- 3 egg whites
- 1/4 cup sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla
- pinch of salt
- yellow and orange food coloring
- Bonita Gourmet's Mango Spread
Instructions
- Sift confectioners’ sugar and almond flour together, discarding any bits of almond flour that are too large to pass through the strainer.In a large bowl, beat egg whites, cream of tartar and salt on high speed until foamy, then with the mixer running, slowly add the sugar. When the mixture reaches soft peaks, add vanilla and color. Continue whipping just until mixture forms stiff peaks.Gently pour the almond mixture over the whipped egg whites so they don’t deflate. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the mixture holds a 10 count, meaning when batter falls from the spatula to the bowl it takes about 10 seconds until it fully blends into the rest of the bowl in the batter. This way, the almond mixture is fully hydrated but egg whites still retain some air. The mixture is thick enough to pipe without running everywhere, but the peak at the top of each piped cookie will fall on its own, making a perfectly smooth cookie. This takes about 45 turns, but depending on how aggressively you fold, it can be more or less.Transfer the batter to a decorating pastry bag with a 1A tip. Pipe 1 inch rounds of batter onto the parchment lined pans, spacing at least 1 inch apart. Tap the pans hard on the countertop 4-5 times to release trapped air, and then let sit at room temperature for 20-30 minutes or until the unbaked macaron form a skin and do not stick to your finger when touched. Allowing the macaron to crust over is what leads to their signature “feet,” the holey ring that arises during baking at the base of each cookie.Bake for 17 minutes on a shelf in the center of the oven. If baking 2 pans at a time on different oven racks, rotate the pans from bottom to top midway through baking. There isn’t a great visual on how long to bake macaron. When underbaked, the centers can be wet. When overbaked, they start to brown slightly and become very crunchy instead of crisp on the top with a softer interior.Cool the macaron completely on a cooling grid before sandwiching with the mango spread. Makes 36 to 48 sandwiched cookies.
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