1-First, sift the almond flour and powdered sugar together to remove any lumps and get a smooth base for your macaron shells.

2-Then, whisk the egg whites with cream of tartar until they’re foamy, and gradually add granulated sugar until stiff peaks form for a stable meringue.

3-Next, gently fold in the sifted dry ingredients until the batter reaches a flowing lava consistency that’s just right not too thick or thin.

4-Pipe 1-inch rounds onto a lined baking sheet, tap it to release air bubbles, and let them rest for 30-40 minutes to form a skin.

5-Bake at 300°F (150°C) for 15 minutes, keeping an eye on your oven for even results.

6-Once cooled, mix orange gel food coloring with vodka if you like, and paint the shells for a pretty finish.

7-To prepare the mango puree, simply blend the peeled and cored mango until smooth.

8-For the buttercream, cream the unsalted butter and powdered sugar together, then stir in 1 tablespoon of mango puree and 1/4 teaspoon salt for a creamy, flavorful filling.

9-Assemble your macarons by adding the buttercream between two shells, and refrigerate them for 12 to 24 hours to let the flavors meld.