M
acarons! If you have seen one, you’ve seen them all, one would think, but it’s not quite that simple! Today I’m making Italian meringue method mango and white chocolate colorful macarons!
Now, if you have never made macarons before, you should start by making my plain old simple coffee and chocolate macarons. They are absolutely yummy! Important to know is that these macarons are made using so-called French meringue method.
French Meringue Method of Making Macarons
This method, as the title says, calls for making French meringue. Then, sifted dry ingredients – powdered sugar and almond flour – are carefully folded into the meringue. Simple as that. You can see detailed explanation and procedure in my post about simple coffee and chocolate macarons.
Italian Meringue Method of Making Macarons
Well, for starters you will need blanched almond flour, lots of sugar and some aged egg whites, exactly like for the French meringue version. However, the procedure is a bit different.
If you took a glimpse at the recipe, you’ve surely noticed that I’m using the exact same quantity of egg whites twice! No, it is not a mistake! First you should mix sifted powdered sugar and almond flour, add egg whites and stir until you make a thick paste. From second quantity of egg whites and granulated sugar make Italian meringue. Mix the two, and you’re ready to pipe!
Swiss Meringue Method of Making Macarons
To make macarons using this method, first you should make Swiss meringue from egg whites and sugar. Then, sifted dry ingredients are carefully folded into the meringue. You can see this technique in my refreshing lemon and mint macarons.
How Long to Stir the Macaron Batter?
Excellent question, I’m glad you asked! First mix until you get uniform mixture, that is a must. When you have done that, continue folding the batter until it becomes shiny, thick, but pourable. Be careful not to overmix it, because it will become runny. Not good! Macarons won’t hold their shape, you will have small air bubbles on top of them, and they won’t have the “feet” when baked.
When you have mixed your batter just right, it is time for some piping! Bare in mind that after you pipe your perfect blobs, they will spread a little bit, but if you use my printable template (below) your blobs of sweetness will be perfect every time!
PRINT TEMPLATE
How Long to Dry Macarons Before Baking?
This is simple. When you gently touch macaron with your finger, it shouldn’t stick. At that point they are ready to be baked. You will find different temperatures for baking macarons out there. I like to bake them at 120°C (250°F), because they won’t darken during baking at lower temperatures, and their lovely colors will be preserved.
Macaron Fillings
You can fill macarons with loads of different fillings – jam, different types of buttercream or variations of creme patissiere. As a devoted chocoholic, however, I will always choose chocolate ganache, of course!
Even when I want to make fruit flavored macarons, I will incorporate fruit puree into white chocolate ganache, and I wholeheartedly recommend doing the same if you love chocolate like I do! Just for the fun of it, I’ve decided to surprise my palate with some raspberry jam in the center of my ganache, but this is optional, of course! :)
There, enough talking, let’s enjoy in making some colorful mango and white chocolate Italian meringue method macarons! Bon appétit!
Mango and White Chocolate Colorful Macarons Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR) PRINT TEMPLATEPrep. time : 5 minutes
Cook time : 25 minutes
Ready in 40 minutes plus drying and cooling
Level : Advanced
Ingredients: Macaron Shells:- Almond flour 125g (4.4oz)
- Powdered sugar 125g (4.4oz)
- Egg whites 55g (2oz) – for the paste
- Egg whites 55g (2oz) – for Italian meringue
- Sugar 150g (5.3oz)
- White chocolate 200g (7oz)
- Mango puree 70g (2.5oz)
- Butter 30g (1oz)
- Raspberry jam 100g (3.5oz)
- To make macaron batter put sifted powdered sugar and sifted almond flour into a bowl and stir to combine. Add liquid egg whites and mix with a silicone spatula until you get a thick paste.
- Distribute the paste into three bowls by putting 100g (3.5oz) into each bowl. Put some green gel coloring into the mixture in the first bowl and stir until you get it evenly colored. Then, add some pink gel coloring into the mixture in the second bowl, and stir until it becomes uniformly colored. Leave the mixture in the third bowl as is.
- To make Italian meringue put sugar and some water into a saucepan and put the lid on. Put egg whites into a bowl of a stand mixer fitted with whist attachment, but don’t turn it on yet. When the sugar syrup boils remove the lid and continue cooking the syrup. When the temperature reaches 113°C (235°F), start whisking egg whites on medium speed. When the syrup reaches 118°C (244°F), pour it into foamed egg whites carefully without turning off the mixer. It is important to pour the syrup between the whisk and the side of the bowl. Be very careful; if you pour the syrup on the whisk while it’s working, it could splatter your hands or face with hot sugar syrup, and you could get serious burns! Once all the syrup is inside, continue whisking Italian meringue until it cools down a bit.
- Add exactly 60g (2.1oz) of Italian meringue into each bowl. Stir with a silicone spatula until the mixture becomes shiny, thick, but pourable.
- I am using a “Color Swirl – Three-Color Coupler Decorating Set” for piping my macarons. It is made of 4 parts – there are three interlocking coupler pieces, and a ring that holds them together. First put each coupler piece into its piping bag. Then, assemble the coupler pieces together, attach 10mm (3/8″) round piping tip, and then screw the ring to secure everything together. If you don’t have one, put each batter into a small piping bag without tip, and then, put all bags into one large piping bag fitted with round 10mm (3/8″) tip.
- Pipe macarons onto a paper lined baking tray. Under the paper put a template with 5cm (2″) in diameter circles. If you wish, you can download my template in my post. Leave macarons at room temperature for about one hour until they are dry.
- Bake them at 120°C (250°F) for 20 minutes. Every now and then open the oven door to allow the moisture to escape. Then leave them to cool down completely.
- To make mango white chocolate ganache, melt white chocolate in the microwave on low heat. Add mango puree that you’ve also heated up in the microwave and stir until the mixture becomes uniform. Then add softened butter and stir to combine. Cover your mango white chocolate ganache with plastic foil and leave it at room temperature until it becomes pipeable.
- Put ganache into a piping bag fitted with round 6mm (2/8″) tip, and pipe some ganache around the edges of one macaron shell. In the middle pipe some raspberry jam. Then sandwich it with another macaron shell. Repeat this step until you fill all macarons. Bon appétit!
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