Ingredients

• For the macarons:

  • 1 egg white

  • 2 tbsp granulated sugar 

  • ⅛ tsp cream of tartar 

  • ⅓ cup + 2 tbsp almond flour 

  • ⅓ cup powdered sugar 

  • 1 tsp chili powder 

  For the frosting: 

  • ½ cup salted butter; softened 

  • 1 ½ cup powdered sugar 

  • ½ tsp chili powder

  • 1 tbsp mango puree  

  For the filling:   

  • ½ cup mango puree

  For the rim:   

  • 1 tbsp granulated sugar

  • ½ tsp chili powder

Instructions

1. Preheat the oven to 300 degrees F. 

2. In a bowl, sift together the almond flour, chili powder, and powdered sugar.

3. In the bowl of an electric mixer, beat the egg whites and the cream of tartar until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form.

4. Add a third of the flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined.

5. Fill a piping bag fit with a 1 inch circle tip with the batter. 

6. On a parchment paper lined baking sheet, pipe equal sized circles that are 2 inches in diameter, 1 inch apart. Bang the sheet on the counter a couple of times to remove any air bubbles. 

7. Let the piped macarons sit for 45 minutes at room temperature until you can lightly touch the top of them without any batter sticking to your finger. 

8.  In the bowl of an electric mixer, beat the butter until creamy. Add the powdered sugar, chili powder, and mango puree. Mix on medium-low speed until the ingredients are thoroughly combined and a fluffy frosting forms.  

9. Fill a piping bag fit with a ½ inch circle tip with the frosting. 

10. Pipe a ring of frosting around one macaron half and spoon a small amount of the mango puree into the center. Place another macaron half on top.  

11. Stir together the sugar and chili powder in a shallow bowl. Roll the edges of the macarons in the sugar to form a rim.