Exotic Mango Saffron Macarons Delight

Мethod of preparation

Begin by sifting almond flour and powdered sugar together, ensuring a fine texture for the macaron shells. In a separate bowl, whip the egg whites until foamy, then add cream of tartar and gradually add granulated sugar, whisking until stiff peaks form. Gently fold the almond flour mixture into the meringue in batches, ensuring not to deflate the mixture. Add saffron strands to infuse the mixture with flavor. Pipe the macarons onto a lined baking sheet, ensuring even circles. Let them sit until a skin forms on the surface, typically 30 minutes. Bake in a preheated oven at 300°F (150°C) for 12-15 minutes. Allow to cool completely before filling. For the filling, blend together mango puree and softened butter until smooth. Gradually add powdered sugar, mixing until the consistency is firm enough for piping. Pair each macaron shell with another of similar size and pipe a generous amount of mango saffron cream filling onto one shell before sandwiching it with the other. Let the filled macarons mature in the refrigerator for at least 24 hours for optimal flavor blending. Serve these luxurious treats at room temperature for full flavor impact.