Tropical French Macarons - cooking recipe

Ingredients

1 1/4 cups ground almonds
2 oz coarsely chopped dried mango
3 None egg whites
2 tbsp granulated sugar
2-3 None orange food coloring
1 1/2 cups powdered sugar, sifted
1/3 cup heavy cream
6 oz white chocolate, chopped finely
1 tsp lime zest
1/4 tsp coconut extract

Preparation

Grease 2-3 baking trays and line with parchment paper.
Combine ground almonds and dried mango in a food processor and process until very finely ground.
In a stand mixer, whip egg whites to soft peaks. Gradually add sugar and food coloring, beating until sugar dissolves. Fold in powdered sugar and almond mixture. Transfer to a piping bag fitted with a 1/2-inch plain tip.
Pipe 1 1/2-inch rounds, about 1 inch apart, on prepared trays. Tap trays on the counter so the macarons spread slightly. Let stand for 30 mins, or until dry to the touch.
Preheat oven to 300\u00b0F. Bake macarons for 20 mins. Let cool on trays.
Meanwhile, for the coconut lime filling, bring cream to a boil in a small saucepan. Remove from heat and add chocolate, stirring until smooth. Add lime zest and coconut extract. Let stand at room temperature until spreadable.
Sandwich macarons with coconut lime filling.