Ingredients
Method
- Add 180 g mango chunks, 50 g granulated sugar, 2 tbsp lemon juice, 2 large eggs and 2 large egg yolks to a blender, and blend until completely smooth (about 30 seconds)
- Pour the mixture into a small saucepan. Cook over medium low heat stirring constantly, until it thickens enough that you can run a line down the spatula with your finger.
- Remove from the heat. Add 115 g unsalted butter one piece at a time, stirring to melt and incorporate each piece completely before adding the next.
- Pass through a strainer into a bowl to remove any accidentally-cooked egg bits. Press a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until cold and set, about 2 hours.
Stabilized Whipped Cream
- Add 3 cups heavy whipping cream and 3 tbsp vanilla instant pudding mix to a medium bowl or the bowl of a stand mixer fitted with the whisk attachment. Whip until stiff peaks form. Set aside.
Assemble
- In a large bowl (glass if possible, to show off the layers) or trifle dish, crumble a few handfuls of failed macarons until the bottom is entirely covered.
- Scoop a few dollops of Stabilized Whipped Cream, followed by a few dollops of lemon or mango curd. Add a layer of fresh fruit.
- Repeat the layering process until all of your ingredients are used up, or you're close to reaching the top of your dish. If you wish, save a handful or two of fresh fruit for decorating the top.
- Smooth out the top if you wish. If you have any fresh fruit left over, arrange them decoratively on top.
- Chill in the fridge for at least 2 hours before serving, to allow the macarons to soak up some moisture from the whipped cream and mango curd.
Video
Notes
Inspired by the trifle Erin McDowell made in her macaron tutorial video. Erin McDowell has been a huge inspiration to me and continues to teach me lots about baking—you can't go wrong by checking out the Bake it Up a Notch video series she did with Food 52, as well as her new YouTube channel, Happy Baking.