Macaron Mahogany
Pierre Hermé
A precious wood-inspired macaron filled with salted caramel cream and seasoned fresh mango cubes. Fragrant with coconut, ginger, and Sarawak pepper.
Macaron Mahogany
Pierre HerméA precious wood-inspired macaron filled with salted caramel cream and seasoned fresh mango cubes. Fragrant with coconut, ginger, and Sarawak pepper.
Chef's Tips
Let the macarons mature in the fridge for 24 hours for best texture.
Use ripe, juicy mangoes for optimal flavor.
Open the oven door quickly twice during baking to release humidity.
Tools Used
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
Macaron Coconut Caramel Shells
Seasoned Fresh Mango Cubes
Salted Butter Caramel
Salted Caramel Cream
Instructions
Prepare Coconut Caramel Macaron Shells
- 1
Sift icing sugar and almond flour together.
- 2
Mix the yellow coloring and coffee essence into 90g of liquefied egg whites.
- 3
Add to the sifted mixture with grated coconut and peanut oil without mixing yet.
- 4
Boil mineral water and sugar to 118°C.
- 5
When syrup reaches 115°C, start whisking the 180g egg whites to soft peaks.
- 6
Pour hot syrup over whipped whites to make an Italian meringue; cool to 50°C.
- 7
Fold meringue into the almond-coconut mixture.
- 8
Pipe 3.5 cm rounds on parchment-lined trays using a round tip no. 11.
- 9
Tap trays on counter and sprinkle coconut on top.
- 10
Dry the shells for at least 30 minutes at room temperature.
- 11
Bake at 180°C (fan) for 12 minutes, quickly opening the oven door twice.
Prepare Seasoned Mango Cubes
- 1
Peel and dice mangoes into 1.5 cm cubes.
- 2
Toss with lemon juice, grated ginger, and Sarawak pepper.
- 3
Refrigerate until needed.
Make Salted Butter Caramel
- 1
Bring liquid cream to a boil.
- 2
In a heavy saucepan, melt 50g sugar over low heat, repeating until all sugar is used.
- 3
Cook until deep amber color.
- 4
Off heat, add salted butter, then the hot cream in two additions.
- 5
Return to heat and cook to 108°C.
- 6
Blend with immersion blender and chill.
Prepare Salted Caramel Cream
- 1
Whip butter in a stand mixer for 10 minutes until light.
- 2
Add chilled caramel and beat until smooth.
- 3
Transfer to piping bag with round tip no. 11.
Assemble Macarons
- 1
Turn half the shells over.
- 2
Pipe a ring of caramel cream onto the shells.
- 3
Place three seasoned mango cubes in the center.
- 4
Add a small dot of cream on top of mangoes and sandwich with another shell.
- 5
Refrigerate macarons for 24 hours before serving.
- 6
Bring to room temperature 2 hours before eating.
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
