This weekend was very busy. I was trying out some interesting recipes and improving old ones. One of the things I tried was mango and blackberry macarons.
I have to mention that for the moment I only do different fillings, so the shell itself doesn’t have much flavour (only almonds for now). It is due to he fact that macaron batter can be really naughty. I tried coconut this weekend but it ended up more like a cookie, so more discovery and learning on the list!
Nevertheless, I promise to share more diverse recipes in the coming weeks. Today, actually I have ordered some concentrated flavourings to try out, and some experiments with those are on my list. Meanwhile, if any of you knows really good supplier in UK for this kind of products, please do let me know.
For now, I am sharing with you my recent macaron recipe from the pics. Have fun, experiment and enjoy!
Mango & blackberry macarons by AdB
Prep time: 45 minutes Sitting & cooling: up to 1 hour
Baking time: 15 minutes per tray Yield: 15-20 macarons
- 2 big bowls and 1 small
- 2 piping bag (or 1 if you put the filling with spoon)
- silicone mat
- baking tray
- creativity and motivation
- a pinch of patience is key element here 🤓
Ingredients for the shells
- 2 aged egg whites (around 65gr)
- 50 gr caster sugar
- 70 gr ground almonds
- 130 gr icing sugar
- White colouring powder
- Sprinkles or sugar bits for decoration
As always, I suggest that you prepare your ingredients in advance, in order to be able to focus on the different stages of your macaron making process. All is ready? Then off we go!
Method for shells
- Preheat your oven to 150 degree C and prepare your baking trays and silicone mats.
- Combine almonds with icing sugar and sieve it well. You can also put your almond-icing mix through food processor to ensure that there are no small bits of almond in it. All pieces that can’t be used you can save for later (if you plan to make an almond cake, for instance).
- Put your egg whites (directly from the fridge, or at the room temperature) into a clean and dry bowl. Start mixing your aged egg whites for a few seconds. Then add sugar. Mix again until your egg whites are well mixed together and are not falling down, if you turn the bowl.
- You can start the macaronage process now. Prepare your spatula and add first half of your almond-sugar mix in the meringue. Then mix it from sides inside and divide the batter in two halves. Do it couple of times, but stop when it looks more incorporated. Add the other half and repeat again. Then add the colouring powder and continue mixing. However, be careful not to overmix your batter. Macaron batter can be really picky and gentle, so it is important not to overdo it. You will know that your batter is ready, when it slowly floats back into the mixing bowl when you lift spatula. If you are not sure check out my video on Instagram (Video 1 and Video 2).
- Pop your batter in the piping bags and start piping small macaron shells on the silicone mats. Leave some space between your macarons, so that they do not stick all together.
- Now you need to tap the air out of your macarons. Carefully tap your baking tray. Ensure you do it on all sides. You will see how some air pops out and your macarons get into better shape. If you still spot some of the air bubbles in the macarons, then just use tooth pick to remove them. Check out video on my Instagram to know how to deal with air.
- Now just leave your macaron to sit for around 30 minutes to 1 hour. Batter should dry and not stick to your finger. Add some decorations on your macaron shells (for instances some sprinkles or sugar bits on top of it). I have used some of the cake decoration elements I found in the local supermarket. I have also used some dry strawberries and vanilla ( see on the pictures above).
- When your macarons developed a “skin” and has been beautifully decorated you are all set and ready to start the baking process. Bake your shells tray by tray. Baking time is 15 minutes. I usually bake my macarons for 10 minutes, then turn the tray and bake for another 5 minutes. My oven has some hot spots, so to avoid overcooked tops I do this trick. Your macs are ready when you touch them from the side and they do not move!
- Let your macarons cool down for a few minutes. Do not try to stick them off when they are still warm, it might damage your shell. Macaron shell that is ready will easily fall off the silicone mat or baking paper and have nice bottom.
The filling for your lovely macaron shells
You can use my recent filling recipe for those macs: mango & blackberry cream cheese by AdB. It is a very nice and light cream cheese, that can enrich your macarons with fresh and fruity taste.
The macaron creation
Take macaron shell and add some filling on it, then put other macaron shell on top and turn the shell clockwise. Repeat until all macarons have been build up. Leave your macarons in the fridge for a few hours, so that the cream is absorbed by the macaron shell for better eating experience.
Any troubles during creation time? Check out my recent post on top-10 tips for macarons baking process, and solve your issues right away! If you still struggle, send me a message and I will help you out, see below for my contact points!
🗣Did you try out this recipe? Please share your results and tag @macaron_adb on Instagram with the hashtag #macaronadb to show your creations! And as always: any questions? Contact me via website, Instagram or Facebook. I also recently got an email address: firstname.lastname@example.org so please feel free to drop a message.