Mango passion macaroon

Pastry recipe
Stéphane Glacier

Stéphane Glacier

Pastry Chef
He obtained the title of Meilleur Ouvrier de France Pastry Chef in 2000. International consultant, he opened his own store “Pâtisseries et Gourmandises” in Colombes (France) in 2008 and is the author ...


    • Icing sugar - 600 g
    • Almond powder - 600 g
    • Egg white - 240 g
    • Powdered colouring - QS

    Mix to form a relatively strong dough.

    Suggestion for colouring:

    Yellow macaroons: 2 g egg yolk colouring

    Orange macaroons: 2 g mandarin colouring



    • Sugar - 600 g
    • Water - 150 g
    • Egg white - 220 g

    Cook the water and sugar at 116°C and pour over the lightly beaten whites to make an Italian meringue. Keep beating until the meringue reaches 40°C and gradually add the meringue into the almond paste. Fold in to form a flexible and shiny paste. Be careful not to mix too much. Pipe out 3 cm diameter macaroons on baking paper. Bake on doubled trays for around 11 minutes in a deck oven at 165 °C. Turn the trays half-way through baking. For the vanilla macaroons, lower the oven to 155°C.



    • Frozen fruit purée 100% : Passion fruit - 400 g
    • Mango passion macaroon > Etape > produits - 450 g
    • Sugar - 500 g
    • Pectin NH - 12 g
    • - Shells to be used for each macaroon: 1 yellow and 1 orange shell

    Bring the passion fruit puree to the boil with the mango pieces. Add the sugar mixed with the pectin. Cook gently, mixing occasionally with a whisk. Continue cooking until you obtain a flexible jam (103°C). Cool. Add the filling to the orange shells and close with the yellow shells.

    In this step

Download this recipe

Download Download