Mango Macarons with Coconut-Lime Buttercream

  • Servings: 12


Mango Macaron:
3 Tablespoons freeze-dried mango powder (from approximately 1/2 a bag of this, processed in a food processor until finely ground like flour)
3/4 cup finely ground almond flour
1 cup confectioners’ sugar
2 large egg whites, separated and set out at least 24 hours ahead of time
1/4 cup superfine sugar
orange food coloring paste
mango extract, optional
Coconut-Lime Buttercream:
3 oz. neufchâtel cream cheese
2 Tablespoons unsalted butter, softened
1 1/2 cups confectioners’ sugar
1/2 cup sweetened coconut flakes
zest of 1 lime
juice of 1/2 lime (or more depending on how thick/thin you’d like the filling to be)