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Li Hing Mango Macarons
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Li Hing Mango Macarons

Macarons filled with mango ganache and li hing mango coulis.
Course Dessert
Cuisine American
Keyword almond, Cookies, Frozen Fruit, Ganache, Gluten Free, Macarons, Mango, Meringue, Tropical, White Chocolate
Prep Time 1 hour
Cook Time 48 minutes
Resting Time 1 hour
Total Time 2 hours 48 minutes
Servings 28 macarons
Calories 101kcal
Author Colleen

Ingredients

Mango Ganache

  • 230 g white chocolate finely chopped
  • 75 g pureed mango
  • 30 g heavy cream
  • 1 Tbsp unsalted butter room temperature
  • 1 Tbsp corn syrup

LI Hing Mango Coulis

  • ½ tsp unflavored gelatin
  • ½ Tbsp cold water
  • 200 g mango cubed or pureed*
  • 35 g sugar
  • ½ Tbsp lemon juice
  • ½- 1 tsp li hing powder plus extra for topping

Macaron Shells

  • 135 g powdered sugar
  • 135 g almond flour
  • 130 g sugar
  • 1/2 tsp cream of tartar
  • 130 g egg whites about 4 eggs room temperature
  • 1/32 tsp Autumn Gold Master Elite powder color smidgen
  • 1/32 tsp Pumpkin Master Elite powder color smidgen

Instructions

Mango Ganache

  • Place the finely chopped white chocolate in a microwave safe bowl. Microwave for 30 seconds on 50% power. Set aside.
  • Place the mango puree in a small saucepan and bring to a light boil over medium heat. Whisk in the heavy cream and bring the mixture to a bare simmer.
  • Pour the mango mixture over the white chocolate and let it sit for about 30 seconds. Stir until smooth. Add the butter and corn syrup and stir until smooth, or mostly smooth.
  • Use an immersion blender to emulsify the ganache and remove any small lumps. I suggest doing this in a tall blending cup to avoid incorporating any air bubbles.
  • Press clingwrap onto the surface of the ganache. Let the ganache cool to room temperature before using. If making in advance, once cool the ganache can be covered and stored in the fridge. Bring the ganache back to room temperature before using.

LI Hing Mango Coulis

  • Combine the gelatin and water in a small bowl. Mix well to ensure there are no lumps. Set aside to bloom.
  • In a medium saucepan, combine the mango, sugar, and lemon juice. Cook on a medium low heat for several minutes to prevent the sugar from burning. Gradually increase the heat to medium high.
  • Bring the mixture just to a boil, then reduce the heat to medium. Stir constantly and continue to simmer for about 10- 15 minutes. The mixture should be thickened, most of the mango should be mush, and it should be glossy.
  • Use an immersion blender or food processor to puree the mango mixture until smooth.
  • Add the bloomed gelatin to the hot mango sauce. Stir until the gelatin has melted completely. Stir in the li hing powder to taste.
  • Store the coulis covered in the fridge until needed. It will set up and be very thick. Before using, just give it a stir. It will pipe well.

Macaron Shells

  • Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 290°F.
  • Pulse the almond flour and powdered sugar in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
  • Combine egg whites and powdered color. Set aside. Combine the sugar and cream of tartar, stir well.
  • In a clean stand mixer bowl, combine the sugar mixture and the egg whites. Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar dissolves, about 90 seconds. Remove the bowl from the double boiler and carefully dry off the bottom.
  • Place the bowl in the stand mixer fitted with a whisk attachment. Gradually increase the speed to medium (KitchenAid speed 6) and whip for 5 minutes. Decrease the speed slightly (KitchenAid speed 4) and whip until you have stiff peaks, about 1- 5 minutes longer. Check regularly so that you don't overwhip the meringue.
  • Add the dry ingredients to the bowl and begin folding the ingredients together. Once everything is combined, continue folding until the batter flows slowly like lava.
  • Pipe macaron shells onto prepared baking sheets. Let the macarons dry until you can lightly brush the tops with your finger (30 mins for me). Bake for 22- 24 minutes, rotating halfway through. Gently poke shell, if it is firm, remove from the oven to cool. If they wiggle, add another minute or two.
  • Let the macaron shells cool on the sheet for 10 minutes before transferring them to a cooling rack.

Assemble

  • Pair up the macaron shells. Fill a piping bag with ganache and a smaller bag with li hing mango coulis. Pipe a ring of ganache onto one shell, then fill in the ring with the coulis. Top with the other shell. Repeat with the remaining macaron shells. Brush the macarons with more li hing powder.
  • Place in an air tight container in the fridge overnight to let them mature. Remove 30 minutes before serving.

Notes

  • I was able to pipe 57 shells, which made 28 macarons. You could have a few more or a few less depending on how large you pipe your shells.
  • For maximum color intensity, mix the egg whites and color powder about an hour before beginning the recipe.
  • For the coulis, you can use any extra mango puree you have from the ganache. Frozen mango also works well. Read the blood post for more info.