• Hridya Warrier

Mango Pista Macrons

An Indian take on the traditional French Macrons. Fruity, Nutty, and Egg Free!

Adding the Website below from where I got the basic recipe for making vegan Macrons. I was super excited to try them as they were egg free. Aquafeba (Chickpea Brine) is one awesome discovery for vegetarians!! Whoever thought of it is a genius. As I used butter, mine are vegetarian Macrons. The ingredients below are the same as mentioned on the website. I tweaked them a little. Only taking credit for my flavors :)


Aquafeba - 1/3 cup

Granulated Sugar - 1/2 cup

Almond Flour - 1 cup

Powdered Sugar - 1/2 cup

Cream of Tartar - 1/4 tsp

Almond Essence - 2-3 drops

Cardamom seeds powdered - 1/4 tsp

Saffron Strands - 1/4 tsp

Yellow and Orange Gel Colors - 2-3 drops

Mango Buttercream:

1/2 ripe Mango chopped

Unsalted Butter - 4 tbsp

Powdered Sugar - 3/4 cup


I followed the link below to get the basic technique of making macrons. The oven setting is the key here.


For my Macrons I set the temperature between 210 degree - 225 degree Fahrenheit (99 degree - 107 degree Centigrade) .

Mango Buttercream:

  1. Add the chopped mangoes to a blender and blend into a fine pulp.

  2. In a bowl add the softened butter and beat for a minute. Add 1/2 cup of the sugar. Beat well.

  3. Add the Mango Pulp. Add 1 tsp at a time else the butter will start to curdle. Beat in low speed. I added about 4 tsp of Pulp to get the flavor.

  4. Add the remaining sugar and beat to get a glossy butter cream as shown.

Suggested Garnishes:

  1. I added powdered pistachios on the Macrons before putting them in the oven.

  2. Mango Rosettes add a simple yet elegant touch to the Macrons as shown in the image above. All I did was peel the mango with a peeler. It will give thin and delicate mango strips. Roll them up like little roses and keep them covered in fridge until ready to use. To stick them to the macrons, add a little buttercream on the top and stick the roses.