Mango Berry Macarons

Today’s guest post comes from Susan of She’s Becoming DoughMesstic. Susan found her love of food while working as executive sales & catering director for Mountain Lake Hotel, the home of Dirty Dancing. From there, she got the travel bug and has dined in restaurants around the globe, from Bangkok to Paris, Cairo to London and even Kenya! You can find her blogging these days at, where she shares recipes, ideas and product reviews. You can follow Susan on Twitter @doughmesstic and become a fan on Facebook.

Recipe, text and photos from Susan.

Spring is upon us. Pretty soon, slow roasts and pot pies will give way to fresh greens and lemon pies…and I for one am ready. When Michelle asked for Guest Posts, I knew just what I was going to make – Macarons. Not just any old macaron, though, I wanted something that oozed springtime. And thus, Mango Berry Macarons are what I deliver.

For those of you not familiar with the macaron, well, you should be. Macarons are being touted as one of the contestants to take over the cupcake, should the cupcake actually be taken over. Which I doubt…but even still, the macaron has its place in the baking line up. For one, they are unlike any other cookie. Lite and chewy and terribly delicate, they melt in your mouth and it’s love at first bite. Though making them has a reputation for being fussy and problematic, I find that stepping up and tackling the cookie with oomph versus trepidation is about all it takes to be successful. That, partnered with a few simple tricks and tips and you’ll be on your way to fingerfuls of petite French deliciousness. Give them a shot – I think you’ll surprise yourself!

Mango Berry Macarons

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour


For the Macarons:
2 ounces almonds
1 cup confectioners' sugar
1 tablespoon dried mango, ground in a food processor
2 egg whites, at room temperature
5 tablespoons granulated sugar
¼ teaspoon mango extract
¼ teaspoon raspberry or strawberry extract
1 tablespoon meringue powder
Orange and pink food coloring gels (a very small bit)

For the White Chocolate Cream Cheese Filling:
¾ cup white chocolate chips
2 ounces cream cheese, at room temperature
½ teaspoon vanilla extract


1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or Silpat and have a pastry bag with a plain tip (about 1/4 to 1/2-inch) ready.

2. Grind together the confectioners' sugar, ground dried mango, and almonds in a food processor until finely chopped.

3. In a medium bowl, beat the egg whites until they begin to rise and hold their shape. While whipping, add in the granulated sugar a little at a time, until very stiff and firm, about 2 minutes. If you can turn the bowl upside down and the meringue stays put, you've got it.

4. Carefully fold half of the dry ingredients into the beaten egg whites with a flexible rubber spatula. Add your food coloring, meringue powder and extracts. Stir quickly and gently, then add remaining dry ingredients. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone).

5. Pipe the batter on the prepared baking sheets in 1-inch circles (about 1 tablespoon each of batter), evenly spaced one-inch or more (3 cm) apart. Rap the baking sheet a few times on the counter to flatten the macarons. Place an empty baking sheet on the lower oven rack, then place the macarons in the upper third of the oven.

6. Bake for 14-16 minutes. Let cool completely then remove from baking sheet. Macarons that are not being baked (waiting their turn on the counter) are fine, and can be left out unbaked at least 30 minutes or more.

7. To make the White Chocolate Cream Cheese filling, heat the white chocolate chips in the microwave for 30 second intervals until smooth. Stir and add in softened cream cheese. Stir until smooth, then add in extract. If the mixture seizes, place it in the microwave for 15 seconds and stir again. Spread or pipe onto the bottom of half of the cooled macarons. (If filling is too loose, place in refrigerator for a few minutes until it is a spreadable consistency.) Top with the remaining macarons.

8. Store filled macarons in refrigerator in an airtight container.


23 Responses to “Mango Berry Macarons”

  1. maria on April 1, 2011 at 12:48 am

    First of all… I just love macarons! And ive actually been looking for just the right recipe so… get ready macarons cause here I come 🙂 i was wondering though, to make plain macarons should i just avoid adding the dried mangos and strawberry extract while still using the meringue powder? Thank you!


    • maria m on April 1st, 2011 at 12:01 pm

      Have you ever heard of Tripician’s Macaroons?
      There almond macaroon is to die for. so is the almond dipped in chocolate. I would love to be able to make them, but can’t seem to find a recipe that duplicates. most recipes i have are lighter and thinner. these are very dense, thicker in nature, and full of almond flavor. if anyone has anything they want to share, please feel free to send my way. Thanks. Maria


  2. Lora on April 1, 2011 at 3:51 am

    These are some seriously gorgeous macarons. Wonderful flavor combo as well.


  3. Katrina on April 1, 2011 at 5:32 am

    This is such a great idea. Yum!


  4. Lauren at Keep It Sweet on April 1, 2011 at 6:15 am

    Beautiful macarons! Love this interesting flavor combo.


  5. Happy When Not Hungry on April 1, 2011 at 6:30 am

    Great guest post Susan!! These macaroons look amazing! I love the flavor combination. Definitely perfect for spring!


  6. Mackenzie@The Caramel Cookie on April 1, 2011 at 7:08 am

    The flavor combination seems awesome! I’ve yet to attempt to make macaroons.


  7. Dishes of Mrs. Fish on April 1, 2011 at 7:35 am

    I love the flavor combination!


  8. Maris (In Good Taste) on April 1, 2011 at 9:49 am

    What a great combination of flavors!


  9. The Café Sucré Farine on April 1, 2011 at 12:26 pm

    These are gorgeous and definitely one of my next challenges! What a fun combination, thanks for all the tips too – you’re helping me get up the courage!


  10. Ruth on April 1, 2011 at 1:16 pm

    I’ve yet to try my hand at macarons, but these seem to good to resist. Thank’s for the recipe. 🙂


  11. Dave aka The Male Baker on April 1, 2011 at 3:22 pm

    I also have brown eyes…and they are screaming for macaroons right now!!


  12. Tessa on April 1, 2011 at 5:54 pm

    I’ve never tried a macaron, but I’ve always been intrigued by the “challenge” of making them. This flavor combination looks great!


  13. Paula on April 1, 2011 at 6:25 pm

    The macarons are beautiful and the recipe sounds delicious.


  14. Laura @FoodSnobSTL on April 2, 2011 at 9:47 am

    Oh, these look so yummy! I love the mango and white chocolate combo!


  15. bobbie noto on April 3, 2011 at 11:17 am

    Have you every used mango powder it works heavenly. I thought I might take moment to introduce myself, I am Bobbie of


  16. what katie's baking on April 3, 2011 at 11:15 pm

    great guest post!
    that white chocolate filling looks divine.

    love your blog!


  17. Jen on April 4, 2011 at 11:21 pm

    The macaroons looks so beautiful, too good to eat 😉


  18. Elizabeth on April 12, 2011 at 1:30 pm

    Wow, those look amazing!


  19. Audrey on April 18, 2011 at 12:56 pm

    I’ve never tried my hand at macarons, but this recipe might just convince me! I think I’ll attempt them for Easter. Question though – where does one find mango and strawberry extracts?


  20. Kristen on December 31, 2012 at 3:43 pm

    Could you tell me about how many macarons this recipe makes? I need to make about 50 of them! Thanks 🙂


  21. Tina on July 5, 2013 at 5:11 pm

    Hi! I have a few questions about this recipe, I’ve never made macarons so this would be my first time! I wanted to ask, can I substitute the almonds with pre-made store bought almond meal/flour? And also, I could not find meringue powder anywhere in stores, is it something that must be made on your own or is there an easier to find substitute that I can use? And also, about how many macarons does this recipe make? Thanks so much!!


    • Michelle on July 5th, 2013 at 11:15 pm

      Hi Tina, This is actually a guest post, so I haven’t made them. I have seen other macaron recipes use store-bought almond flour, so you could try it, but of course I can’t guarantee the results. You can find meringue powder at a store like Michael’s or Joann Fabrics, in the cake decorating aisle (or you can order it online). I am not certain how many macarons this recipes makes.


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