Step 1: Prepare the Macaron Shells
Sift the powdered sugar and almond flour together to get a smooth mixture. Whisk the sugar and egg white powder with the egg whites over simmering water until frothy, then whip to stiff peaks. Gently fold in the dry ingredients, divide the batter, and add gel food coloring to each part as you like.

Pipe the batter into circles on baking sheets and let the shells dry before baking. Bake at 300°F (about 150°C) for 15 to 20 minutes. This step ensures your shells have that perfect crispness. For more dessert ideas, check out our no-churn ice cream recipe that pairs well with these macarons.

Step 2: Make the Mango Curd
Puree the mango pulp until it’s completely smooth. Beat the butter with sugar and egg yolks, then mix in the mango pulp and lemon juice. Cook this over low heat, stirring constantly until it thickens, but don’t let it boil. Chill it thoroughly before using.

Step 3: Prepare the Raspberry Buttercream
Beat the softened butter with sifted confectioners’ sugar and freeze-dried raspberry powder until fluffy. Add milk or water as needed to get the right consistency. This buttercream adds a tangy twist that complements the mango perfectly.

Step 4: Assemble and Finish
Pipe a ring of raspberry buttercream onto one macaron shell, fill the center with mango curd, and sandwich with another shell. Refrigerate the assembled macarons overnight for the best texture. The total prep time is about 2 hours, with 40 minutes of cook time, making the whole process around 2 hours and 40 minutes.