Mango Raspberry Macarons

If there’s one dessert that can take center stage at a party or make a thoughtful gift, it’s macarons. These delicate, bite-sized confections are beloved worldwide for their crisp outer shell, chewy interior, and the endless possibilities of flavors and fillings. Today, we’re diving into a unique and mouthwatering recipe: Mango Raspberry Macarons. This recipe, developed by Camila Hurst, combines the tropical sweetness of mango with the tart vibrancy of raspberry in a pairing that’s simply irresistible.

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Perfectly balanced in flavor and visually stunning with a dual-colored shell, these macarons are sure to impress. Whether you’re a seasoned macaron baker or a first-timer looking to take on the challenge, this guide will walk you through every step of the process with tips and tricks to ensure success.

why you’ll love mango raspberry macarons

• Taste Explosion: The tropical mango curd paired with tangy raspberry buttercream creates a harmonious balance of sweet and tart.
• Aesthetic Appeal: The colorful dual-toned shells make these macarons a feast for the eyes as well as the palate.
• Perfect for Any Occasion: From parties to personal indulgence, these macarons fit the bill.
• Baking Mastery: Successfully making macarons is a badge of honor for home bakers, and this recipe provides everything you need to achieve it.

Now, let’s dive into the ingredients and step-by-step instructions that will lead you to macaron perfection.

ingredients

macaron shells

• 4 g egg white powder
• 100 g white granulated sugar
• 100 g egg whites (about 3 large eggs)
• 105 g almond flour
• 105 g powdered sugar
• Gel food coloring: pink, purple, yellow, and orange

mango curd

• 3 tbsp unsalted butter (42 g)
• 3 tbsp granulated sugar (36 g)
• 1/4 tsp fine sea salt
• 2 large egg yolks
• 1/4 cup mango pulp (62 g)
• 1 tbsp lemon juice

raspberry buttercream

• 4 tbsp unsalted butter, softened (56 g)
• 1 1/2 cups confectioners’ sugar, sifted (187.5 g)
• 1/3 cup freeze-dried raspberry powder (30 g)
• 2-4 tbsp milk or water (as needed)

step-by-step instructions

1. preparing the macaron shells

1. Prep your tools: Ensure all tools are grease-free by wiping them with vinegar. Grease can compromise the meringue. Prepare one piping bag fitted with a 1/4-inch round tip and two additional piping bags for the batter. Line two baking sheets with parchment paper or silicone mats.
2. Sift and measure: Sift almond flour and powdered sugar together into a bowl.
3. Make the meringue: Whisk sugar and egg white powder in a bowl over simmering water. Add egg whites, whisk until frothy, and the sugar dissolves. Transfer to a stand mixer, whisking until stiff peaks form.
4. Combine ingredients: Gently fold the almond flour mixture into the meringue using a J-motion.
5. Color the batter: Divide the batter into two bowls. Add pink and purple coloring to one and yellow and orange to the other, mixing until each achieves a flowing consistency.

Tip: Use the figure-eight and teaspoon tests to ensure the batter flows without breaking but isn’t too runny.

6. Layered piping: Brush food coloring along the inner walls of each piping bag for a marbled effect. Transfer batters to the bags and place them inside the prepared piping bag. Pipe circles onto the baking sheet, bang the trays to release air bubbles, and let them rest for 20-40 minutes.
7. Bake: Preheat your oven to 300°F (150°C). Bake one tray at a time, rotating halfway through, for 15-20 minutes. Let shells cool before filling.

2. mango curd

1. Prepare mango pulp: Puree mango in a food processor to create a smooth pulp.
2. Mix ingredients: Cream butter and sugar, then add egg yolks one at a time. Mix in mango pulp and lemon juice.
3. Cook the curd: Cook the mixture over low heat, stirring constantly, until it thickens and reaches 170°F. Transfer to a bowl, cool, and refrigerate for at least 6 hours.

3. raspberry buttercream

1. Cream the butter: Beat softened butter until fluffy.
2. Add dry ingredients: Mix in confectioners’ sugar and raspberry powder.
3. Adjust consistency: Add milk or water as needed for a smooth, creamy texture.

4. assembling the macarons

1. Pipe a ring of raspberry buttercream around the edges of a shell. Fill the center with mango curd.
2. Top with another shell, pressing gently.
3. Refrigerate overnight to let flavors meld before serving.

tips for success

• Egg white powder: Helps stabilize meringue and is especially helpful when using food coloring.
• Food coloring: Stick to gel-based options to avoid thinning the batter.
• Oven thermometer: Essential for accurate baking temperatures.
• Rotating trays: Adjusts for uneven oven heat distribution.

serving suggestions and variations

• Occasions: Serve at weddings, birthdays, or as part of a dessert table.
• Flavor swaps: Try passion fruit curd or strawberry buttercream for a twist.
• Presentation: Package in clear boxes for a professional touch.

storing mango raspberry macarons

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Freeze for up to a month, though curd-filled macarons may become slightly soggy.

final thoughts

Mango Raspberry Macarons are a labor of love that pays off in spades. With their vibrant colors, nuanced flavors, and delightful textures, they’re a true showstopper. Follow this detailed guide, and you’ll have a batch of macarons that taste as good as they look. Whether you’re baking for loved ones or treating yourself, these macarons promise joy in every bite.