Ingredients
Scale
- 110 g almond meal/flour
- 155 g confectioner’s sugar
- 90 g egg white (3 large egg whites)
- 55 g granulated sugar
- ¼ teaspoon cream of tartar
- 1/4 cup freeze-dried mango, finely crushed
- 1/2 cup unsalted butter, softened
- 1½ cups powdered sugar
- 2 tablespoons coconut milk
- 1/4 teaspoon coconut extract
Instructions
- Line two baking sheets with parchment paper and trace circles using a cookie cutter.
- In a food processor, blend almond flour and confectioner’s sugar until smooth; sift several times.
- Whip egg whites with cream of tartar and granulated sugar until stiff peaks form.
- Gently fold the dry mixture into the meringue until combined.
- Pipe small rounds onto prepared sheets; let sit for at least 30 minutes until dry.
- Preheat oven to 300°F; bake for 15-20 minutes.
- To make filling, whip butter until creamy; gradually add powdered sugar, coconut milk, and extract.
- Assemble macarons by filling half with buttercream and topping with another shell.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron (25g)
- Calories: 100
- Sugar: 10g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg