You will need:
- 150g almond meal
- 150g icing sugar
- 120g egg whites (approx. 4 eggs) - separate into 2 equal batches
- 150g caster sugar
- 2 tbsp water
- Orange food colouring
- 100g extra white chocolate to decorate
- Green sprinkles
For The Ganache
- ½ cup mango puree
- 300g white
- chocolate buttons
- Zest of 2 limes
Let's make it:
Step 1:
Preheat oven to 140°C. Line 2 baking trays with baking paper. Place almond meal and icing sugar into a blender and blend until fine. Combine the almond sugar mixture in a large mixing bowl and add the first batch of egg whites to the bowl with a spatula to form a thick paste.
Step 2:
Combine the caster sugar and water in a large heatproof jug and microwave for 3-5 minutes, or until a bubbling and a thick syrup forms. Pause to stir the syrup after 1 minute to help dissolve the sugar. Add a few drops of the orange food colouring to the syrup.
Step 3:
Place the second batch of egg whites into the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer with the whisk attachment fitted. Whisk on speed 10 for 2 minutes, until soft peaks form. With the mixer running, slowly drizzle the hot syrup into the side of the bowl (careful, the syrup is hot!) and beat on speed 10 for 3-4 minutes, until stiff peaks form.
Step 4:
Using a spatula, add half the meringue to the almond paste and mix until well combined. Gently fold the remaining meringue in until the batter has a ‘lava-like’ consistency. Transfer the macaron batter to a piping bag with a round tip fitted. Pipe 4cm circles onto the baking paper. Bake for 15-20 minutes, or until risen. Allow shells to cool completely before filling.
Step 5:
To make the ganache, place the mango puree into a heatproof jug and microwave on high for 1-2 minutes, until steaming. Add the white chocolate and lime zest to the clean bowl of the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer and pour over the mango puree. Attach the Heatsplash™ guard. Press MELT and mix on speed 2, slowly increasing to speed 5 over 3-4 minutes, until a smooth mango ganache forms. Turn off HeatSoft™. Allow to cool slightly before transferring to a piping bag with a round tip fitted. Fill the shells with the mango and lime ganache.
Step 6:
Optional: Add white chocolate to the clean bowl of the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer and press MELT and mix on speed 2, slowly increasing speed for 2 minutes. Turn off HeatSoftTM. Transfer to a piping bag and drizzle filled macarons with white chocolate and top with green sprinkles.
Cook's Tip:
To make mango puree, place 3-4 large fresh mango cheeks into a blender and pulse until a smooth consistency.