Your tastebuds are about take a vacation to the tropics with these refreshing mango macarons. Aquafaba is the base for the crispy almond-mango shells, and they are filled with a luscious raw cashew-mango buttercream that can be whipped up in seconds!

Mango Macarons [Vegan, Gluten-Free]

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Macaron Shells:
  • Liquid from 1 can of chickpeas (aquafaba)
  • 1 cup powdered sugar
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla
  • 3/4 cup ground almonds
  • Chopped mango
Mango Cashew Cream Filling:
  • 1/2 cup ground cashews
  • 1 cup soaked cashews
  • 1 ripe mango


To make the Macaron Shells:
  1. Whisk the chickpea brine, cream of tartar, icing sugar and vanilla on high speed for 10-15 minutes until solid peaks form.
  2. Add the ground almonds and beat the mixture with a spoon until well combined. Don't worry too much about losing air bubbles. You want a glossy, smooth batter.
  3. Transfer the mixture into a piping bag and pipe flat rounds that are roughly the same size onto a tray lined with baking paper.
  4. Top half the macaron rounds with a little chopped mango and extra chopped almonds.
  5. Leave the macarons in a warm place and allow them to dry out slightly for 3-4 hours (or overnight if possible).
  6. Bake in the oven at 212°F for 20-25 minutes. Leave them to cool completely before peeling them off the baking paper.
To Make the Filling:
  1. Blend the ground cashews, soaked cashews and ripe mango until you have a thick, creamy consistency. Place in the freezer for about one hour to allow it to thicken some more.
  2. Sandwich the macaron shells together with generous amounts of the mango cashew filling. Done!


*Note: Best to consume on the same day as the macarons soak up the moisture from the mango-cashew cream overnight!


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