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Mango White Chocolate Macarons

I'm back with another mac! But first, I have some apologizing to do. My posts have been so scattered y'all. I went from posting twice a week on Mondays and Thursdays, to posting once a week on Monday, to posting once a week whenever I get the chance. There's just been so much stuff going on in my life lately and I haven't been able to handle my time as well as I hoped. But, I plan to get myself back to my regular routine sooner rather than later, so don't you worry!

Now, let's talk macs! The cookies I hate to love and love to hate. I originally wanted to make these pistachio flavored because of Eid coming up (Arabs love pistachios!), but I was too intimidated to grind my own pistachios and too short on time to order pistachio flour. Then, I remembered that I had bookmarked these mango macarons from Joanne's blog a while ago and one look back at her pictures had me sold.

The filling looked and sounded so dreamy, I just couldn't resist. Plus, my dad loves mangoes and has been eating one every single day for the past month so I knew he would appreciate these! I thought about adding freeze dried mangoes to the shell as an extra oomph, but the bag I bought just did not smell right. So, that idea (and the bag) went out the window. I followed the filling recipe to a T, and though I had my concerns about white chocolate ganache since it's a bit trickier than regular chocolate ganache, it turned out amazing. I literally sat there and ate the extra filling with a spoon.

Whipping the ganache after letting it set is such a great idea. And filling these macs with the ganache is an even better idea. It's such a smooth and silky filling and complements the mac so well. I can't wait to transform this ganache into other flavors!

Stay tuned for many more "mac attack" episodes here on the blog! They are definitely taking over my life.

Mango White Chocolate Macarons

Yield: Approximately 2 dozen macarons
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57 grams almond flour
115 grams powdered sugar
72 grams aged egg whites, room temperature
36 grams granulated sugar
One drop of orange gel paste, optional

For the mango white chocolate ganache:
115 grams white chocolate chips
1 tablespoon unsalted butter
6 tablespoons heavy cream
2 tablespoons mango pulp


Add almond flour and powdered sugar to the bowl of a food processor. Pulse a few times to combine and break apart any big lumps. Sift mixture into a clean bowl. Discard any large pieces that do not pass through the sieve.

In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites and sugar on low speed for 3 minutes, medium speed for 3 minutes, then high speed for 3 minutes. The beaten egg whites should stick to the whisk when you remove it. Tap the whisk against the side of the bowl to release them into the bowl.

Pour the dry ingredients into the bowl with the egg whites. Using a spatula, fold the dry ingredients into the egg whites, until the batter is smooth and lava-like. Be careful not to overmix. The batter should slowly fall off your spatula when you pick it up and any peaks in the batter should settle down within 20 seconds.

Transfer batter to a piping bag fitted with a large round tip. Line two baking sheets with parchment paper or silicone mat. Pipe 1.5 inch rounds onto the parchment paper(or silicone mat). It is helpful to use a guide here, so all your macarons are the same size. Once all the rounds are piped out, slam the baking sheet against a flat stable surface, then rotate, and slam again. This is done to force any large air bubbles to the surface.

Let the piped macarons dry on the countertop for 60-90 minutes. The macarons are properly dried when you touch the top of the mounds and the batter doesn't stick to your finger.

Preheat oven to 300 degrees F. Place the baking sheet with piped macarons on an empty baking sheet and bake on the middle rack for 18-20 minutes. Oven temperature varies, so keep an eye on them. To check if they are done, touch the top of the macaron. If it wobbles, it's not done yet. Let cool completely on baking sheet before removing.

To prepare the mango white chocolate ganache, place the white chocolate chips and butter in a small bowl. Heat heavy cream in a medium saucepan until simmering, then pour the hot cream over the white chocolate chips and butter. Let stand for one minute, then stir together until the butter and all the chocolate chips are melted and mixture is smooth. Stir in mango pulp. Refrigerate for an hour or until set. After an hour, remove ganache from the fridge, and using an electric hand mixer, beat ganache for 2-3 minutes, until slightly thickened. Spoon into a piping bag fitted with a small round decorating tip.

To assemble the macarons, match macaron shells into pairs of similar sizes as best as you can. Pipe a dollop of ganache onto the center of the flat side of half the shells. Top with opposite shell.

Refrigerate in an airtight container for 24 hours to let the flavors develop. Bring to room temperature before serving.

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