Ingredients
Scale
- 110 g almond meal/flour
- 155 g confectioner's sugar
- 90 g egg whites (3 large)
- 55 g granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 cup freeze-dried mango, finely crushed
- 1/2 cup unsalted butter, softened
- 1.5 cups powdered sugar
- 2 tablespoons coconut milk
- 1/4 teaspoon coconut extract
Instructions
- Preheat your oven to 300°F (150°C) and prepare baking sheets lined with parchment paper.
- In a food processor, pulse together almond flour and confectioner’s sugar until fine, then sift.
- Whip egg whites with cream of tartar and granulated sugar until stiff peaks form.
- Gently fold dry ingredients into the whipped egg whites until smooth.
- Pipe the batter onto prepared sheets in circles, sprinkle with freeze-dried mango powder, and let dry for 30 minutes to 2 hours.
- Bake for 15-20 minutes, then cool completely before filling with buttercream made from whipped butter, powdered sugar, coconut milk, and coconut extract.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron (15g)
- Calories: 70
- Sugar: 8g
- Sodium: 10mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 5mg