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Coconut Lime Macarons with Mango Mousse

2023-02-20 - Written by: Colette Dupont

Dessert French Coconut Lime

Coconut Lime Macarons with Mango Mousse

A delicate French macaron infused with the flavors of coconut and lime, paired with a creamy mango mousse filling.

Coconut Lime Macarons with Mango Mousse

Ingredients:

For the macarons:

  • 1 1/2 cups almond flour
  • 1 1/2 cups confectioners' sugar
  • 3 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon coconut extract
  • 1/4 teaspoon lime zest

For the mango mousse:

  • 1 ripe mango, pureed
  • 8 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 teaspoon vanilla extract

Instructions:

To make the macarons:

  1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, sift together almond flour and confectioners' sugar.
  3. In a large bowl, whip egg whites until stiff peaks form.
  4. Gradually add granulated sugar and salt to the egg mixture and continue whipping until combined.
  5. Add coconut extract and lime zest to the egg mixture and mix well.
  6. Sift almond flour mixture over the egg mixture and gently fold using a rubber spatula until well combined.
  7. Transfer the mixture to a piping bag fitted with a round tip and pipe small, round circles onto the prepared baking sheet.
  8. Tap the baking sheet gently on the counter to remove any air bubbles from the macarons.
  9. Allow the macarons to sit at room temperature for 30 minutes to form a skin.
  10. Bake for 15-20 minutes or until the tops are firm and the edges are lightly golden brown.

To make the mango mousse:

  1. In a medium bowl, whip cream cheese until smooth.
  2. Add confectioners' sugar and unsalted butter to the cream cheese mixture and whip until combined.
  3. Fold in pureed mango and vanilla extract using a rubber spatula.
  4. Transfer the mixture to a piping bag fitted with a round tip.

Assembly:

  1. Allow the macarons to cool completely on a wire rack.
  2. Pair up macaron shells of similar size and shape.
  3. Pipe a small amount of mango mousse onto one half of each shell and sandwich with another shell of similar size and shape.
  4. Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.

Note: The original recipe list was used, but I modified it to create a new recipe by combining different elements from various recipes in the list.