Mango chocolate macaroons

Combine and beat with a paddle mixer to obtain an almond paste.

Beat until half-whipped

Combine and heat up to 118°C (244°F). Pour onto the half-whipped egg whites and fold in carefully.

Add the lukewarm meringue to the almond paste and fold in until you obtain a shiny, homogeneous mass. Pipe onto a baking sheet. With a fi ne pencil, add a touch of liquid cocoa on top. Bake for 15 minutes at 160°C (320°F).

Combine and heat to 40°C (104°F).

Melt and add. Mix until smooth and leave to crystallise.

Combine and heat to 40°C (104°F).

Add. Mix until smooth and leave to crystallise.

Scoop out mango balls. Combine with mango puree, vanilla and sugar, if needed.

- Pipe some ganache onto a macaroon shell.

- Place the mango balls all around the edge.

- Close with another macaroon shell.