Chocolate Mango Panda Macarons
Kawaii panda bear macaron shells paired with a smooth chocolate mango buttercream. Bite into this French meringue macaron and let the rich chocolate mango flavor take over.
Aren’t these so cute? I’m finally getting into character macarons and to be honest, the idea is totally daunting. As if macarons aren’t stressful enough to make, now I’m adding a different color batch to the mixture and piping other shapes than circles. BUT I’m very happy with the panda bear macarons turnout and love the chocolate mango buttercream filling.
To pipe panda macarons, you will need black and white macaron batter. You may make two different batches or divide 1/3 of the white batter to color it black. I am using Americolor gel food coloring to color my batter. You will also need a few piping tips.
● Ateco #12 tip – white batter for face
● Wilton #1 tip – white batter for eyes
● Wilton #1-2 tip – black batter for ears, nose, black eyes (ha!)
Pipe the body first with an Ateco #12 tip. Then use the #2 tip to pipe the black eyes and nose. Immediately follow with the #1 tip to pipe the small whites of the eye. If you wait 5-10 minutes before piping the eyes, it will provide your panda more of a three dimensional look. However if you pipe immediately, the batter will blend in. Pipe the panda ears after you complete the face. Pop any air bubbles by using a scribe tool or toothpick. Do not tap the baking sheet because the batter will continue to spread. Let dry for 30-45 minutes. Then bake at 300°F for 15 minutes. I do not suggest any longer than 15 minutes because the white shells tends to brown.
Chocolate Mango Buttercream
● 4 Tbsps unsalted butter, room temperature
● 1/2 cup + 2 Tbsps powdered sugar
● 1/4 tsp mango extract
● 1 tsp heavy cream
● 1 Tbsp unsweetened cocoa powder
Cream the unsalted butter and powdered sugar together until light and fluffy. Add in mango extract and cocoa powder. Pour in heavy cream for smoother buttercream. Continue mixing until desired consistency.