Mango Macarons via Swiss Method 🥭
Yields: 20–24 macarons (10–12 sandwiched cookies)
Macaron Shells Ingredients:
62 g egg whites, room temperature
62 g granulated sugar
3 g dried egg whites (optional, for structure)
66 g powdered sugar
66 g almond flour (not almond meal)
Yellow gel food coloring
Orange & green Wilton color mists or food coloring gels
Mango Buttercream Filling Ingredients:
½ cup (1 stick) unsalted butter
1 cup powdered sugar
2 tbsp mango purée or flavoring
Mango Compote Center (Optional but Recommended) Ingredients:
1 ripe mango, finely diced
1 tbsp granulated sugar
½ tsp lemon juice
Instructions for Macaron Shells:
Preheat & Prep: Place a spare baking sheet on the middle oven rack and preheat to 320°F (non-convection). Line another baking sheet with a silicone macaron mat and set aside.
Sift Dry Ingredients: Sift the powdered sugar and almond flour together into a clean bowl. Discard any large pieces. Set aside.
Prep the Double Boiler: Bring a pot of water to a low simmer. Place a heatproof bowl on top (without touching the water).
Heat the Egg Whites: Wipe down your mixing bowl and whisk with vinegar or lemon juice. In your double boiler bowl, whisk together egg whites, granulated sugar, and dried egg whites (if using). Whisk constantly until mixture reaches 140°F (60°C)—about 3 minutes. The sugar should be fully dissolved.
Whip the Meringue: Transfer to stand mixer with whisk attachment. Whip on low, gradually increasing to medium for 3 minutes. Add yellow gel coloring. Increase to high and whip for 3–5 minutes, until stiff peaks form (peaks should gently curve at the tips).
Fold in Dry Ingredients: Add the sifted almond flour mixture in one addition. Gently fold with a silicone spatula until no dry spots remain.
Macaronage: Continue folding, pressing the batter against the side of the bowl to deflate some air. Every few turns, test the batter: It should flow in a ribbon, flatten in 30 seconds, and form a figure-8 without breaking. Stop immediately if it becomes runny.
Pipe the Mango Shapes: Transfer to a piping bag fitted with a Wilton #10 or #11 tip. Pipe comma-shaped mangoes (1"–1.5" diameter) onto the mat, holding the bag perpendicular. Use a “wipe” motion to taper the ends.
Tap & Rest: Tap the tray firmly on the counter to release air bubbles. Use a toothpick or scribe to pop surface bubbles. Let shells rest for 20–30 minutes, until dry to the touch and matte.
Bake: Place the baking tray on top of the preheated sheet. Bake one tray at a time for 20–25 minutes, rotating halfway. Shells are done when they don’t wiggle if lightly touched. Let cool completely before removing from the mat.
Decorate the Shells: While still on the mat, use Wilton’s orange and green color mists (or diluted gel food coloring with food-safe brushes) to tint the shells like tiny mangoes. Let paint dry fully.
Instructions for Mango Buttercream Filling:
In a stand mixer fitted with the paddle attachment, whip all ingredients. Start on low, gradually increase to high, and beat for 10–15 minutes until light and fluffy.
Instructions for Mango Compote Center:
Combine ingredients in a small saucepan. Bring to a boil over low heat, stirring occasionally. Once bubbling, remove from heat and cool completely.
To Assemble:
Pair macaron shells of similar size.
Pipe a ring of mango buttercream on the flat side of one shell.
Add a small spoonful of mango compote in the center.
Gently sandwich with a second shell.
Store in an airtight container in the fridge for 24 hours to mature. Bring to room temp before serving.