Mango Macarons
I'm branching out, guys! I'm doing it! Creativity has begun to flow!
But. Can you guys keep a secret? These aren't really mango macarons. They're actually mango filled macarons.
Say what? Yup, you heard right. But regardless, these are definitely the best macarons I've made. And they didn't turn weird colors! Hip hip hooray!
I used the passionfruit macaron recipe from My Favorite Recipes. Same blog as the strawberry macarons but this time I actually followed the directions exactly and they turned out great! I think it's the turning of the pan that keeps them from burning.
I also did a sort of inadvertent experiment with these. On one pan I used parchment paper and on the other I used a silpat mat. I don't think either had remarkable results different from the other, but I will say that on my second batch to finish the batter I used the silpat and they were flatter and over all prettier. I think that's due to the batter having more time to rest, though. I'm not going to try to draw any conclusions here about which liner is better.
I was really happy about how these turned out, and so were my friends who received them for their birthdays! That's right, it's birthday season again. We have probably about 6 birthdays happening right about now at the end of April. Crazy, isn't it?
In other news, I've been loving Lorde. My favorite songs from her at the moment are 400 Lux and Team. I actually mispronounce her name as Lord-ay instead of just Lord. Because when I first saw the name I thought you pronounced the E but you don't and I didn't learn that until I was talking about her to my friends and they were like "Um hold on a minute. Did you just say 'Lord-ay?'" Oh, silly things.
Recipe (from My Favorite Things):
Macarons
2/3 cup almond flour
1 1/2 cups powdered sugar
3 egg whites
5 tablespoons granulated sugar
1 teaspoon vanilla
Sift together almond flour and powdered sugar. Beat egg whites to frothy. Add granulated sugar one tablespoon at a time, whipping more between sugar. Beat until stiff peaks. Add vanilla and beat until incorporated.
Add half of the flour mixture and fold gently until incorporated. Add the rest of the powders and fold specially. To do this, spread the batter out on the side of the bowl and then from the bottom scrape underneath to fold over. Do this about 15 times. Pour into a piping bag and pipe small circles on a baking sheet. Rap the pans on the counter about three times. Let rest at room temperature for 30 minutes.
Bake at 280 for 2 minutes, then open the door for a few seconds (about 10). Close the door and bake for 7 minutes. After 7, rotate the pans front to back and switch the shelves if you are using two pans. Bake for 7 more minutes.
Mango Filling (Curd)
8 egg yolks
1/2 cup mango nectar
1 cup sugar
10 tablespoons butter, diced/chunked
Combine yolks, nectar and sugar in a saucepan and stir constantly on medium heat until it thickens enough to hold the shape of a line drawn through the back of a spoon with your finger (mine was done when it just started having large boiling bubbles). Remove from heat and whisk in butter one piece at a time. Strain into another bowl and cover with plastic wrap or a lid. Refrigerate at least an hour before filling macarons.
But. Can you guys keep a secret? These aren't really mango macarons. They're actually mango filled macarons.
Say what? Yup, you heard right. But regardless, these are definitely the best macarons I've made. And they didn't turn weird colors! Hip hip hooray!
I used the passionfruit macaron recipe from My Favorite Recipes. Same blog as the strawberry macarons but this time I actually followed the directions exactly and they turned out great! I think it's the turning of the pan that keeps them from burning.
I also did a sort of inadvertent experiment with these. On one pan I used parchment paper and on the other I used a silpat mat. I don't think either had remarkable results different from the other, but I will say that on my second batch to finish the batter I used the silpat and they were flatter and over all prettier. I think that's due to the batter having more time to rest, though. I'm not going to try to draw any conclusions here about which liner is better.
I was really happy about how these turned out, and so were my friends who received them for their birthdays! That's right, it's birthday season again. We have probably about 6 birthdays happening right about now at the end of April. Crazy, isn't it?
In other news, I've been loving Lorde. My favorite songs from her at the moment are 400 Lux and Team. I actually mispronounce her name as Lord-ay instead of just Lord. Because when I first saw the name I thought you pronounced the E but you don't and I didn't learn that until I was talking about her to my friends and they were like "Um hold on a minute. Did you just say 'Lord-ay?'" Oh, silly things.
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| Pre Bake |
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| Post Bake |
Recipe (from My Favorite Things):
Macarons
2/3 cup almond flour
1 1/2 cups powdered sugar
3 egg whites
5 tablespoons granulated sugar
1 teaspoon vanilla
Sift together almond flour and powdered sugar. Beat egg whites to frothy. Add granulated sugar one tablespoon at a time, whipping more between sugar. Beat until stiff peaks. Add vanilla and beat until incorporated.
Add half of the flour mixture and fold gently until incorporated. Add the rest of the powders and fold specially. To do this, spread the batter out on the side of the bowl and then from the bottom scrape underneath to fold over. Do this about 15 times. Pour into a piping bag and pipe small circles on a baking sheet. Rap the pans on the counter about three times. Let rest at room temperature for 30 minutes.
Bake at 280 for 2 minutes, then open the door for a few seconds (about 10). Close the door and bake for 7 minutes. After 7, rotate the pans front to back and switch the shelves if you are using two pans. Bake for 7 more minutes.
Mango Filling (Curd)
8 egg yolks
1/2 cup mango nectar
1 cup sugar
10 tablespoons butter, diced/chunked
Combine yolks, nectar and sugar in a saucepan and stir constantly on medium heat until it thickens enough to hold the shape of a line drawn through the back of a spoon with your finger (mine was done when it just started having large boiling bubbles). Remove from heat and whisk in butter one piece at a time. Strain into another bowl and cover with plastic wrap or a lid. Refrigerate at least an hour before filling macarons.
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