Print

Mango Raspberry Macarons Recipe

Print Recipe

★★★★★

4.5 from 87 reviews

Mango Raspberry Macarons are delicate French macarons featuring crisp almond meringue shells tinted with yellow food coloring and filled with luscious mango buttercream and fresh raspberry pureed filling. This elegant dessert combines tropical mango sweetness and vibrant raspberry tartness for a fresh, flavorful treat perfect for special occasions or an impressive homemade delight.

Ingredients

Scale

For the Macaron Shells:

  • 1 ¾ cups powdered sugar
  • 1 cup almond flour
  • 3 large egg whites (room temperature)
  • ¼ cup granulated sugar
  • Yellow food coloring (a few drops)

For the Mango Buttercream:

  • ½ cup unsalted butter (softened)
  • 1 cup powdered sugar
  • ¼ cup mango puree (fresh or canned)
  • 1 teaspoon vanilla extract

For the Raspberry Filling:

  • ½ cup fresh raspberries (pureed)
  • ½ cup powdered sugar
  • 2 tablespoons unsalted butter (softened)

Instructions

  1. Prepare Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats to ensure the macarons do not stick during baking.
  2. Sift Dry Ingredients: Sift the powdered sugar and almond flour together in a bowl to remove lumps and create a smooth, fine mixture essential for the delicate texture of the shells.
  3. Make Meringue: In a clean bowl, whip the room temperature egg whites until they become foamy. Gradually add granulated sugar while continuing to whip until stiff, glossy peaks form, indicating a perfect meringue.
  4. Add Coloring: Gently fold in a few drops of yellow food coloring to tint the meringue the desired mango shade without deflating it.
  5. Combine Mixtures: Carefully fold the sifted almond flour and powdered sugar mixture into the meringue. Fold until the batter flows like lava and ribbons off the spatula but avoid overmixing to maintain airiness.
  6. Pipe the Macarons: Transfer the batter into a piping bag fitted with a round tip and pipe 1.5-inch diameter rounds onto the prepared baking sheets, leaving space for spreading.
  7. Rest the Macarons: Allow the piped shells to rest at room temperature for 30-60 minutes until they develop a dry, slightly firm crust that is no longer sticky.
  8. Bake the Shells: Bake the rested shells in the preheated oven for 15-20 minutes until they rise and develop characteristic feet. Remove and cool completely on the baking sheets.
  9. Prepare Mango Buttercream: Beat the softened unsalted butter until creamy, then gradually add powdered sugar and mango puree, mixing until smooth. Stir in vanilla extract to finish the mango buttercream.
  10. Prepare Raspberry Filling: In a separate bowl, blend the fresh raspberry puree, softened butter, and powdered sugar until evenly combined and spreadable.
  11. Fill the Macarons: Pair cooled macaron shells by size. Pipe mango buttercream onto one shell and raspberry filling onto its matching shell, then gently sandwich them together to form each macaron.
  12. Let Them Mature: Refrigerate the filled macarons for at least 24 hours to allow the flavors to meld and the texture to soften to perfection before serving.

Notes

  • Ensure egg whites are at room temperature before whipping for more volume.
  • Properly resting the macarons before baking is critical to develop their signature smooth tops and feet.
  • Use a fine mesh sieve to sift dry ingredients to avoid lumps.
  • Allow macarons to mature in the fridge for 24 hours for the best flavor and texture.
  • Handle folded meringue gently to preserve airiness.
  • Pair shells by size to ensure even sandwiches.
  • If food coloring is not available, the macarons can be made without color for a classic look.

Keywords: mango macarons, raspberry macarons, French macarons, mango buttercream, raspberry filling, almond meringue dessert, elegant desserts, homemade macarons

Find it online: https://dailysimplerecipe.com/mango-raspberry-macarons-recipe/