Coconut Lime Macarons with Mango Mousse Filling

Ingredients:

For the shells:

• 1 1/2 cups (190g) almond flour
• 2 1/4 cups (250g) confectioners' sugar
• 3 large egg whites
• 1/2 cup (120g) granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon coconut extract
• Food coloring (white and lime green)

For the mango mousse filling:

• 1 ripe mango, pureed
• 1 cup (200g) heavy cream
• 2 tablespoons granulated sugar
• 1 tablespoon lime juice

Instructions:

To make the shells:

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 frothy. Add granulated sugar and whip until stiff peaks form.
4. Add coconut extract and food coloring to the egg mixture. Mix well.
5. Fold the sifted almond flour mixture into the egg mixture until combined.
6. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet.
7. Tap the baking sheet gently to remove any air bubbles.
8. Allow the shells to sit at room temperature for 30 minutes to form a skin.

To make the mango mousse filling:

1. In a medium bowl, whip heavy cream until stiff peaks form.
2. In a separate bowl, mix together mango puree, granulated sugar, and lime juice.
3. Fold the whipped cream into the mango mixture until well combined.

Assembly:

1. Allow the shells to cool completely on the baking sheet.
2. Once the shells are cool, pair them up by size.
3. Spoon a small amount of mango mousse filling onto one half of each shell.
4. Sandwich with another shell, pressing gently to adhere.
5. Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.

Enjoy your delicious Coconut Lime Macarons with Mango Mousse Filling!