Mango Toasted Coconut Macarons
Bring the tropics to you with these Mango Toasted Coconut Macarons. Filled with mango curd, coconut butter cream and decorated with a swirled yellow and white pattern and toasted coconut.
Ingredients
For the macarons shells
- 100g almond flour
- 100g confectioners sugar
- 80g egg whites ,aged
- 1 small ripe mango chopped and pureed
- 100g granulated sugar
- yellow gel food coloring ,add as needed for desired colored
- white gel food coloring ,add as needed for desired colored
For the mango Curd
- 2 egg yolks
- 50g granulated sugar
- 1g kosher salt
- 25g unsalted butter
For the coconut buttercream
- 75g unsalted butter
- 120g powdered sugar
- 1 tsp vanilla extract
- 6 tbsp coconut cream
Instructions
For the mango curd
- Fill a small pot with water, and bring to a boil. Once boiling, lower heat to until water is simmering.
- In another small bowl (this will go on top of the boiling pot, the bowl should NOT float over the water) whisk together egg yolk and granulated sugar until foamy. Place over pot of simmering water.
- Whisk together the contents of the small bowl until the mixture is lightened to a pale yellow. Keep whisking so the eggs won't scramble. Whisk and cook until the mixture is thicken and falls off the whisk in continuous ribbons. If the curd won't thicken after 7 minutes, turn up the heat slightly.
- Turn off the heat, remove the bowl, wipe down any condensation, and whisk in the pureed mango. Whisk until combined, then add the softened butter. The butter will melt from the heat of the curd. Use an immersion blender to make the curd extra smooth. Pour mango curd into a jar, and let cool covered with cling wrap, until ready to use. Once cool, place into the fridge to chill. The curd will thicken while cooling.
- Curd remains fresh for 10 days when refrigerated.
For the macaron shells
- Using the underside of a large sheet pan, line with a silicone mat or parchment paper. Prep a large piping bag with a plain round tip.
- Sift the confectioners sugar and almond flour separately. Re-weigh after sifting to make sure you still have the correct amount. Combine in a medium sized bowl.
- Combine the egg whites, and granulated sugar in a heatproof stand-mixer bowl, and set over a pot of barely simmering water (bain-marie). Whisk by hand until all the sugar is dissolved, and the egg whites are frothy.
- Transfer to bowl to stand-mixer with the whisk attachment, and syrup on low for about 30 seconds, then increase speed to medium. Whisk on medium for one to two minutes, until the mixture is white and starting to become fluffy. Raise the speed to high and whisk until stiff peaks form. The mixture is ready once it becomes glossy and you can hold the bowl upside down without any mixture falling out.
- Pour the sifted powdered sugar and almond flour into the stiff meringue.
- Start folding gently "writing" the letter J with your spatula, coming down through the center of the bowl and around. Fold until there are no streaks of dry ingredients. Divide batter into 2 bowls, weighing each to ensure they're the same.
- To the first batter add white gel food coloring and fold until the color is incorporated. The batter should be flowing slowly and effortlessly off the spatula, you should be able to pick up some batter with the spatula and draw several figure 8s without having the batter break up.
- Repeat the previous step with the remaining batter, but using yellow food coloring instead. Food coloring significantly lightens while baking, so add a little more than the intensity you want.
- Transfer each batter into a small piping bag. Secure the top with a tie, so the batter doesn’t escape while piping, and to keep the batter from drying out while you work with the remaining batter. Snip the tips of both piping bags, then place into the larger prepped piping bag.
- Hold the piping bag vertically and begin piping 1″ round shells onto your sheet pan, spacing them about ½″ apart. Sprinkle coconut shreds to the sides of the shells while still wet.
- Deflate any air by lifting the tray and gently tapping it on your work surface. Pop any air bubbles with a toothpick Let rest for 30 minutes or until a skin forms on the surface.
- Preheat the oven to 325°F / 63°C and bake for 12 -15 minutes, rotating halfway, or until the tops are set. Remove shells from the oven and slide the parchment or Silicone mat onto a cool work surface. Cool completely.
For the coconut buttercream:
- With a stand or hand-held mixer, cream the butter until softened and fluffy. Sift in the powdered sugar, add vanilla extract and then the coconut cream one tablespoon at a time. Increase to medium, and whisk until light and fluffy.
- Spoon into a piping bag fitted with the tip of your choice, and chill until ready to use.
to assemble
- Pair up the cooled macaron shells, then pipe a circle of buttercream leaving the center empty. Spoon approx. 1 tbsp of mango curd into the center then top with the other shell.
Notes
NOTES:
Storage: These macarons will store in the fridge for up to 4 days, and in the freezer for up to 15 days. I don’t recommend going longer than that or the macarons might start to get soggy because the curd is a wet filling.