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Strawberry Mango Tajín macarons stacked next to a bottle of Tajín.

Strawberry Mango Tajín Macarons (Sweet & Spicy)

These Strawberry Mango Tajín Macarons are filled with a tangy-sweet jam centre and a shortcut custard buttercream made with Bird’s Custard Powder. Fruity, sweet, and a little spicy, these macarons taste just like summer to me!
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Maturing 1 day
Servings: 25 Macarons
Ingredients Method Notes

Ingredients
  

  • 1 batch macaron shells coloured orange-pink, if desired
Strawberry Mango Tajín Jam
  • 100 g strawberries fresh or frozen
  • 100 g mangoes fresh or frozen
  • 50 g granulated sugar
  • 30 g lime juice about 1 lime
  • pinch fine sea salt
  • 1 tsp Tajín or to taste
Strawberry Mango Tajín Custard Buttercream
  • 11 g Bird's Custard Powder
  • 15 g granulated sugar
  • 120 g whole milk
  • ¼ teaspoon fine sea salt
  • 96 g unsalted butter room temperature
  • 40 g Strawberry Mango Tajín Jam recipe below
  • ¼ teaspoon Tajín optional, if you want an extra kick

Method
 

Strawberry Mango Tajín Jam
  1. Add 100 g strawberries, 100 g mangoes, 50 g granulated sugar, 30 g lime juice, and a pinch fine sea salt to a small pot. Bring to a simmer, and cook while stirring and mashing the fruits until the juices have reduced and the mixture has slightly thickened.
  2. Add 1 tsp Tajín (or to taste). Transfer to a heatproof airtight container and refrigerate until needed.
Strawberry Mango Tajín Custard Buttercream
  1. Add 11 g Bird's Custard Powder, 15 g granulated sugar, 120 g whole milk, and ¼ teaspoon fine sea salt to a small pot and whisk until combined. Bring to a boil while whisking, until the mixture thickens. Transfer to a heat-proof bowl and cover with plastic wrap directly touching the surface so a skin doesn't form. Refrigerate until cooled completely.
  2. Add 96 g unsalted butter to a large mixing bowl or the bowl of a stand mixer. Beat until light and fluffy (2-3 minutes). Begin adding the custard 1 spoonful at a time, waiting until each addition has been incorporated before adding the next. Whip a couple more minutes until smooth and light.
  3. Add 40 g Strawberry Mango Tajín Jam and ¼ teaspoon Tajín (if you want a little extra kick). Beat until completely combined.
Assembly
  1. Transfer the buttercream and jam to piping bags fitted with medium round (½" / 1.2 cm) piping tips, and find pairs of same-size macaron shells.
  2. Pipe a ring of buttercream on the bottom of a macaron, and fill the center of the ring with some jam. Place a matching shell on top and gently press it down until the filling just comes to the edge.
  3. Transfer the sandwiched macarons to an airtight container and refrigerate for about 24 hours, so the fillings can hydrate the shells and make them perfectly chewy! Bring them back up to room temperature for 20-30 minutes before serving.

Notes

These recipes are based on my master macaron recipe made with 100 grams of egg whites. If you're making more or less macarons, don't forget to scale your filling recipes up or down to match! Scroll up for some handy tables that will help you scale your recipes without having to do any math.