Summer is finally upon us and these macarons are a great way to kick off the season. Every bite of these ‘coconut mango macarons’ is filled with tropical flavor. These mango macarons are made with coconut buttercream, coconut almond cookies and filled with mango puree! The perfect summer-time treat!
Many bakers dread making macarons because these little cookies can be a little finicky, but set that fear aside! I’ll walk you through the steps with my precious instructions so you can make these at home. And don’t get disappointed if your first attempt doesn’t work well. My first three attempts at making macarons failed horribly! But practice makes perfect! Here are a few crucial tips for making these cookies:
- Whisk the egg whites just until they reach stiff peak stage. Under mixing will result in a flat batter; over mixing can cause the cookies to spread while baking.
- Fold the batter thoroughly, flattening the egg whites against the side of your mixing bowl. BUT, be careful – you don’t want to over mix the batter! That will also cause your cookies to be just flat, shapeless disks.
- Allow those cookies to REST! Let the cookies stand for an hour at room temperature, allowing a thin shell to form on the outside. This shell gives the cookies their shape so it’s crucial! If your macarons are cracking on top, you might need to let the cookies rest longer. If you live in a humid climate, extend the timing even more as humidity and moisture will prevent a shell from forming.
Watch my video recipe for all the details!
To add some garnish and tropical flair, try rolling the edges of the cookies in toasted coconut flakes!
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Get more macaron recipes here: http://tatyanaseverydayfood.com/recipe-type/macarons-cookies/