I've been meaning to post this recipe all week but I've been so busy, not only have I been making an enormous amount of cupcake toppers this week but I've also been supplying gigantic trays of apple crumble, lemon drizzle loaf cakes, layer cakes and macarons (salted caramel this week) to some lovely local hotels.
Everything is going really well and I'm slowly getting used to baking something other than cupcakes in the bakery. July is a busy month a the best of times but with all the changes and crazy little monsters stealing things, I'm all over the place, rest assured normal blogging will resume shortly.
This macaron recipe alone is well worth ordering some natural mango extract for, you can get some from NY Cake, they ship all over the world which is lucky because my little bottle isn't going to last very long. Not only is it totally natural and scrumptious but it smells amazing!
The quick mango jam filling is a dream and really simple to make. I like my mango filling just a little bit chunky so I have instructed to finely dice the mango in my recipe, feel free to puree yours if you prefer.
There is an entire mango in this filling, so if you eat the whole batch of macarons I'm pretty sure it will count as one of your five a day.
200g (7oz) icing sugar
200g (7oz) ground almonds
80ml (2 3/4 fl oz) water
200g caster sugar
2 x 80g (2 3/4 oz) egg whites
3/4 tsp natural mango extract
1 tsp orange food colouring paste
For the Filling:
1 ripe mango, finely diced
100g vanilla sugar
To make the macarons:
Line two baking trays with greaseproof paper.
Sieve together the icing sugar and almonds into a large bowl. Mix 80g of the egg whites (unbeaten) with the sieved icing sugar and almond mixture until you have a thick paste. Add 1 tsp of orange food colouring paste and mix until the colour is evenly blended.
In a saucepan, bring the water and the caster sugar to the boil. Use a thermometer to ensure that the temperature of the syrup does not exceed 110C (230F). This is very important.
In a clean bowl whip the remaining 80g of egg whites until they form soft peaks. Decrease the speed of the whisk, then, still whisking, pour the sugar syrup over the egg whites in a thin stream. Be sure to avoid the whisk.
Add the mango extract and continue whisking until the mixture has cooled.
Fold the meringue into the almond paste mixture using a rubber spatula. The batter is ready when it falls from the spatula in a ribbon, this ribbon should disappear back into the batter after about 30 seconds.
Use a piping bag fitted with a plain round tip to pipe rounds onto the prepared baking sheets. Lightly tap the bottom of the tray on the work surface to remove any small air bubbles. Put the tray aside for between 30 minutes and 1 hour to allow the macarons to dry, you should be able to touch the macaron and come away with a clean finger, the macarons will be noticeably firmer.
To make the filling:
Place the finely diced mango, vanilla sugar and 3 tbsp of water into a small pan and place on a medium to high heat for 5- 10 minutes until considerably thickened and syrupy. Stir in 1 tbsp water and set aside to cool, the mixture will thicken further as it cools.
Pair up your macarons, sandwich together with a tsp of mango filling and enjoy.