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Mango Chile Macarons

These exquisite treats combine the tropical sweetness of ripe mango with a subtle kick of chile, creating a bold and exotic taste sensation. Perfectly balanced between sweet and spicy, these macarons are a delightful twist on a classic.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 45 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French, Mexican
Servings 12 macarons
Calories 80 kcal

Ingredients
  

For the macarons:

  • 1 egg white
  • 2 tbsp granulated sugar
  • ⅛ tsp cream of tartar
  • ⅓ cup + 2 tbsp almond flour
  • ⅓ cup powdered sugar
  • 1 tsp chili powder

For the filling:

  • ½ cup salted butter softened
  • 1 ½ cup powdered sugar
  • ½ tsp chili powder
  • 1 tbsp mango puree

For the center:

  • ½ cup mango puree

For the rim:

  • 1 tbsp granulated sugar
  • ½ tsp chili powder

Instructions
 

  • Preheat the oven to 300 degrees F.
  • In a bowl, sift together the ⅓ cup + 2 tbsp almond flour, 1 tsp chili powder, and ⅓ cup powdered sugar.
    ⅓ cup + 2 tbsp almond flour, 1 tsp chili powder, ⅓ cup powdered sugar
  • In the bowl of an electric mixer, beat the 1 egg white and the ⅛ tsp cream of tartar until soft peaks form. Gradually add the 2 tbsp granulated sugar until fully incorporated. Continue to beat until stiff peaks form.
    1 egg white, ⅛ tsp cream of tartar, 2 tbsp granulated sugar
  • Add a third of the flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined.
  • Fill a piping bag fit with a 1 inch circle tip with the batter.
  • On a parchment paper lined baking sheet, pipe equal sized circles that are 2 inches in diameter, 1 inch apart. Bang the sheet on the counter a couple of times to remove any air bubbles.
  • Let the piped macarons sit for 45 minutes at room temperature until you can lightly touch the top of them without any batter sticking to your finger.
  • In the bowl of an electric mixer, beat the ½ cup salted butter until creamy. Add the 1 ½ cup powdered sugar, ½ tsp chili powder, and 1 tbsp mango puree. Mix on medium-low speed until the ingredients are thoroughly combined and a fluffy frosting forms.
    ½ cup salted butter, 1 ½ cup powdered sugar, ½ tsp chili powder, 1 tbsp mango puree
  • Fill a piping bag fit with a ½ inch circle tip with the frosting.
  • Pipe a ring of frosting around one macaron half and spoon a small amount of the ½ cup mango puree into the center. Place another macaron half on top.
    ½ cup mango puree
  • Stir together the 1 tbsp granulated sugar and ½ tsp chili powder in a shallow bowl. Roll the edges of the macarons in the sugar to form a rim.
    1 tbsp granulated sugar, ½ tsp chili powder
Keyword Chile, Healthy Dessert, Macarons, Mango, Mango Chile