I had left over mango puree from the Mango Purin so I decided to practice making macarons again. I want to perfect my mixing and piping techniques which means I have to make them as often as I can.
I used my usual macaron recipe and made a standard 1:2:3 ration Swiss buttercream (1 part egg, 2 parts sugar, 3 parts butter) then added in the leftover mango puree, tasting until it felt mango-y enough.
The macarons came out well! I still have to work on piping them so they’re smooth on top and even in size, but the texture was the best I’ve ever achieved. I think I now know the exact amount of mixing that’s required, or at least I think I do. I need to make another batch as soon as my oven’s fixed to test it out.