Mango chocolate macaroons

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 3

Recipe components

Callebaut® ingredients

Macaroons

IngredientsPreparation
  • 500g
    almonds/sugar (50/50)
  • 80g
    egg white

Combine and beat with a paddle mixer to obtain an almond paste.

  • 80g
    egg white

Beat until half-whipped

  • 225g
    cooked sugar
  • 60g
    water
  • 1spoon(s)
    yellow colourant powder

Combine and heat up to 118°C (244°F). Pour onto the half-whipped egg whites and fold in carefully.

Add the lukewarm meringue to the almond paste and fold in until you obtain a shiny, homogeneous mass. Pipe onto a baking sheet. With a fi ne pencil, add a touch of liquid cocoa on top. Bake for 15 minutes at 160°C (320°F).

Milk chocolate and mango ganache

IngredientsPreparation
  • 160g
    mango puree
  • 20g
    passion fruit puree
  • 30g
    glucose

Combine and heat to 40°C (104°F).

Melt and add. Mix until smooth and leave to crystallise.

Milk chocolate and mango ganache

Combine and heat to 40°C (104°F).

Add. Mix until smooth and leave to crystallise.

Mango balls

IngredientsPreparation
  • Q.S.
    mango(s)
  • Q.S.
    mango puree
  • Q.S.
    vanilla
  • Q.S.
    sugar

Scoop out mango balls. Combine with mango puree, vanilla and sugar, if needed.

Finishing and presentation

- Pipe some ganache onto a macaroon shell.

- Place the mango balls all around the edge.

- Close with another macaroon shell.