Macaron shells coloured with organic, ground wild blueberries and filled with a mouth-watering mango white chocolate ganache.
Happy Friday!! Double-digit temps mean only one thing - time to bring sexy back! A little Foodporn Friday, anyone?
When I think of sexy food, anything that whets my appetite immediately upon sight, gets my vote. While we're voting, dark chocolate anything takes the cake, forks down. Followed closely by Macarons - French, Swiss or Italian - all equally seductive in my foodporn world. These Mango White Chocolate Ganache Macarons are no exception.
What makes a Mac sexy? Well, let's start with the feet - a fetish developed around April of 2012 when these French guys entered the scene, sporting lavender coats and smelling like a bed of roses.
Next, a sexy Mac is a well-dressed Mac. Whether in screaming fuchsia, or steely, subdued blue, a well put together Mac always gets my attention.
Strong, smooth skin that reveals a soft, meringue-like texture when bitten, would be next on my sexy list. I'm not looking for perfection here - a little stubble can be just as attractive under the right circumstances. Full-on beards and me aren't friends, however.
Finally, what's inside is equally as important, as it's what seals the deal (pun intended). Whether buttercream, ganache, fruit compote...don't skimp. A sweet Mac is not a cheap Mac.
Speaking of what's on the inside... I've recently begun to experiment with powdered fruits as a natural colorant for my macaron shells and fillings.
To create the masculine blue/grey shells for these Mango White Chocolate Ganache Macarons, I used a tablespoon of Organic Wild Blueberry Powder. It was just enough to achieve the steely tone, without overpowering the almond flavour that one expects from a macaron.
And to tie all this sexy together, I whipped up a smooth batch of White Chocolate Ganache and filled it with the flavour of the tropics using mango puree. You got it - Mango White Chocolate Ganache Macarons!
Now pass me the sunscreen, please!
Of the macarons I've made to date, these have been the most flavourful and the sexiest! I love the masculine feel they lend to the photos.
What dessert do you find most sexy?
More Macarons
Servings: 24 assembled macarons
Ingredients
Macarons
- 60 grams liquid egg whites ¼ cup, or two egg whites
- 115 grams confectioner's sugar ¾ cup
- 90 grams almond flour 1 cup
- 50 grams granulated sugar ¼ cup
- 2.5 grams freeze-dried wild blueberry powder 1 tsp
Ganache
- 230 grams white chocolate 1 ¼ cups
- 170 grams heavy whipping cream 35% ¾ cup
- 87 grams mango puree ¼ cup
- 28 grams unsalted butter 2 tbsp
Instructions
- Line a cookie sheet with parchment or silpat mat and place a template beneath.
- In a food processor, pulse the almond flour, confectioner's sugar and blueberry powder together (about 10 pulses), or until well combined.
- Using the whisk attachment, whip the egg whites in a grease-free bowl of a stand mixer until foamy.
- Slowly add the granulated sugar to the egg whites, a little at a time and continue to whip on high until stiff peaks form. Do not over-whip.
- Remove bowl from mixer and sift the almond mixture onto the egg whites in three additions. Use a clean, grease-free spatula to fold the the mixture into the egg whites. Should be the consistency of molasses when ready - at about 50 folds.
- Fit a piping bag with a 1.5" plain tip and fill the bag with the batter. Pipe small circles onto the parchment/baking mat. remove the template.
- Tap the pan on the counter firmly a few times to remove any air bubbles or peaks. Let the batter rest for 30 minutes to an hour to allow a skin to form on the tops of the piped macarons.
- While the batter rests, preheat the oven to 325ºF. Bake for 8 -10 minutes. Do not allow to brown. (bake time may differ for your oven)
- Remove from oven and allow to cool completely and pair up equal sized shells before assembling.
To make the ganache:
- Place chocolate in a heat-resistant bowl and melt over a double boiler. Set aside.
- Bring cream to a simmer in a pot over medium heat. Once the cream begins to bubble around the edges, remove from heat and immediately and add to the chocolate in three additions while stirring.
- Add the mango puree and stir to incorporate fully. Add butter while mixture is still warm and whisk until completely melted and mixture appears smooth. If needed use a hand blender to emulsify.
- Allow to set to a consistency that is good for piping. Pipe generous amounts onto one of the paired shells and then sandwich the piped ganache with the second shell.
- Place in an airtight container and allow to chill overnight before enjoying. Perfect for afternoon tea with friends!
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
Ann says
How do you purée the mango?
Can I use other fruits?
Lastly, can I use frozen fruit?
Thanks!
jacquee | i sugar coat it! says
Hi - you can peel and cut up the flesh of fresh mango and puree it in a blender or food processor, then scale the amount called for in the recipe. Or you can purchase pureed mango in the canned or frozen sections of most grocery stores.
Sam says
Do you have to melt the chocolate first before adding cream? Can’t the heated cream melt the chocolate and we skip the first step of melting choc on its own?
jacquee | i sugar coat it! says
We learned a number of ways to make ganache in school - this is my preferred method. Pouring the warmed cream/liquid onto the chocolate is another method. Either way is fine!
Naz says
Looks great. Related question, can I freeze the rest of the unused tinned mango purée?
jacquee | i sugar coat it! says
Yes and use it for smoothies! 😉