Desserts > International Desserts > French Desserts > Macarons Recipe

Mango Sticky Rice Macarons

Experience a delightful fusion of Thai mango sticky rice and classic French macarons! These macarons feature chewy glutinous rice flour shells and a creamy coconut-mango buttercream filling.

Prep Time
60
Cook Time
15
Servings
12-15 macarons
Ingredients
  • 60 g Glutinous Rice Flour
  • 40 g Almond Flour
  • 100 g Icing Sugar
  • 50 g Egg Whites (aged 3 days)
  • 50 g Granulated Sugar
  • 2 drops Yellow Food Coloring (gel)
  • 100 ml Coconut Cream
  • 100 g Mango Puree
  • 100 g Unsalted Butter
  • 200 g Powdered Sugar (for buttercream)
  • 30 g Cooked Sweet Rice

Macaron Shells

1. Prepare the Dry Ingredients: Sift together glutinous rice flour, almond flour, and icing sugar. Discard any large pieces.
2. Make the Meringue: In a clean, grease-free bowl, whisk egg whites until soft peaks form. Gradually add granulated sugar and continue whisking until stiff, glossy peaks form. Add yellow food coloring.
3. Macaronage: Gradually fold the dry ingredients into the meringue in three additions. Mix until the batter flows like lava and forms a ribbon when dropped from the spatula. This step is crucial for the texture of the macarons, be careful not to overmix.
4. Piping: Transfer the batter to a piping bag fitted with a round tip. Pipe circles onto a baking sheet lined with parchment paper or a silicone mat. Tap the baking sheet firmly on the counter several times to release any air bubbles.
5. Resting: Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms on top. This is important for preventing cracking during baking.
6. Baking: Preheat oven to 150°C (300°F). Bake for 12-15 minutes, or until the feet are well-formed and the shells are firm. Let cool completely on the baking sheet before removing.

Coconut-Mango Buttercream Filling

1. Prepare the Mango Puree: If using fresh mango, blend until smooth.
2. Make the Buttercream Base: In a saucepan, combine coconut cream and mango puree. Bring to a simmer over medium heat, then remove from heat.
3. Cream the Butter: In a stand mixer, cream the unsalted butter until light and fluffy. Gradually add powdered sugar until fully incorporated.
4. Combine: Slowly pour the warm coconut-mango mixture into the butter mixture, beating until smooth and creamy. Fold in the cooked sweet rice.
5. Chill: Cover and refrigerate for 30 minutes to allow the buttercream to firm up slightly.

Assembly

1. Pair the Shells: Match macaron shells that are similar in size and shape.
2. Fill: Pipe or spoon the coconut-mango buttercream onto one shell.
3. Sandwich: Top with another shell and gently press together.
4. Mature: Refrigerate the assembled macarons for at least 24 hours before serving. This allows the flavors to meld and the texture to soften.

Nutrition Facts Estimated per 100g of product

  • Calories: 450-500
  • Protein: 4-6g
  • Fat: 25-30g
  • Carbohydrates: 50-60g
  • Sugar: 40-50g

Other Important Considerations for Nutrition

This recipe is high in sugar and fat. Consider using sugar substitutes in the buttercream or reducing the amount of sugar in the shells for a healthier option. Adjust portion sizes accordingly.

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FAQ

  • Why do my macarons crack?

    Cracking can be caused by several factors, including overmixing the batter, not allowing the macarons to rest long enough, or baking at too high of a temperature.
  • Why are my macarons hollow?

    Hollow shells can result from undermixing the batter or baking at too low of a temperature. Ensure proper macaronage and oven temperature for optimal results.
  • Can I use regular rice flour instead of glutinous rice flour?

    No, glutinous rice flour is essential for the chewy texture characteristic of this recipe. Regular rice flour will not produce the same result.