Mango Coconut Macarons
Mango coconut macarons recipe: a heavenly combination of mango, white chocolate, and coconut
How to make mango macarons?
This recipe is a tropical runaway. Fresh mango sweetness mixes with light coconut scents and rich chocolate. Try Mango coconut macarons!
Ingredients for mango coconut macarons
For the macaron shells
- 135 g superfine almond meal
- 135 g powdered sugar
- 50 g egg white
- yellow + orange food coloring
- 135 g granulated white sugar
- 35 mL water
- 50 g egg white
For the Mango filling
- 1 ½ cups cubed mango (200 g)
- ¼ cup granulated white sugar (alter to the sweetness of mango)
- pinch of salt
- 2 large egg yolks
- 2 tbsp unsalted butter
- For the Coconut white chocolate filling
- 200 g white chocolate
- 100 g coconut milk
Mango coconut macarons video recipe
A full recipe for mango coconut macarons
To prepare the delicious mango coconut macarons, you’ll need to have a candy thermometer, a pastry bag, wax paper, and a sieve.
Follow each step thoroughly, but don’t worry if your macarons do not come out perfect. They are known for being finicky, so keep practicing and enjoy!
Part one. The macaron shells
Take the almond flour, powdered sugar, and matcha powder and mix them together. Sieve the ingredients over a large bowl to remove any raiming clumps. This is your dry ingredients mixture.
Add the egg whites (50 grams) and the food coloring, then mix it all until well combined. The texture should be paste-like.
Now, take a small saucepan and pour the granulated sugar along with the water. Set it on medium heat.
Check the temperature of the syrup with a candy thermometer.
Once the syrup reaches 230°F (112 C°), start whipping the remaining 50 grams of egg whites until they become foamy and soft peaks emerge.
Note: keep wiping the sugar residues off that sit on the edges of the saucepan.
When the syrup reaches 244°F (118 C°), pour it over the egg whites.
Note: keep whipping the whites all the time, and pour the syrup slowly.
When the syrup is in, increase the whipping speed and whip until stiff peaks form.
When the meringue cools off, pour it into the dry ingredients.
Mix the batter until it becomes a homogenous lava-like mass.
The batter is folded enough when it falls off the spatula in ribbons without breaking.
Note: if the batter isn’t folded enough, macarons may come out lumpy. If the batter is over-folded, macarons may come out having no feet or flat and hollow in the middle. Fold gently.
Now, transfer the batter into a pastry bag.
Pipe the batter onto the baking sheet. Make each shell 1 inch apart from one another.
Once done, tap the baking sheet onto the counter to release air bubbles and flatten the shell surface.
Note: if you still see air bubbles trapped in some shells, poke them a few times with a toothpick or any other scribble tool.
Leave the macarons to dry at room temperature for about 30 minutes.
Note: if the shells aren’t dry before baking them, your macarons may crack or come out without feet.
Preheat the oven while waiting. You’ll need it at 300 F° (149 C°)
When your macarons feel dry to the touch and have formed a skin, shove them into the preheated oven.
Bake for 20 minutes.
You’ll need to wait until the shells cool off before you can add the filling.
Part two. The mango filling
Blend the mango cubes.
Then add the granulated sugar, salt, the egg yolks and blend them all together.
Once you have a homogenous mango mass, pour into a medium-size saucepan.
Stir and cook on medium heat until the curd starts to bubble.
Then turn off the heat but continue stirring until the curd thickens.
Tip: if your curd doesn’t show signs of bubbling, put it back on low heat.
Transfer the curd to a bowl by sieving and add butter to it.
Mix until the butter melts, then cover the bowl with a stretch film to prevent the curd surface from hardening.
Set the curd aside to cool off.
Part three. The coconut white chocolate filling.
Place the chocolate chips in a large bowl. Pour the coconut milk over it.
Microwave the filling for about 20 seconds.
Whisk the filling and then microwave it again.
Repeat until the texture feels smooth.
Put the filling in a fridge and stir from time to time until the mixture starts to thicken.
When the filling got thicken, whisk it to light and fluffy.
Part four. Assemble
Pipe the coconut white chocolate filling on the edge of every second shell like a ring. Then add a spoon of mango curd in the middle.
Pick two shells of similar size and sandwich them together. Do the same with the rest.