Mango Macarons
Meeki created this dish for Great American Baking Show ™ 4. Piped and coloured to read as little mangoes, the shells were baked firm and even, earning Paul Hollywood's praise for a properly hard bake. Inside, mango chantilly, sharp passion-fruit curd and a pure mango jelly core gave three balanced registers of tropical fruit that the judges called sensational.
- Time: 420 min
Source: Relaxed Recipes
Ingredients
- FOR THE MANGO JELLY CORE
- mango puree
- sheets leaf gelatin
- caster sugar
- FOR THE PASSION-FRUIT CURD
- passion fruit puree
- large egg
- large egg yolk
- unsalted butter, cubed and softened
- FOR THE MACARON SHELLS
- almond flour
- icing sugar
- egg whites , divided
- water
- Orange and yellow gel food colouring
- A little green gel food colouring
- FOR THE MANGO CHANTILLY
- double cream, cold
- mango puree, cold