Matcha Mango Macarons

By Connie
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Matcha and Mango Macarons

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Wanderlust. 

I’ve always loved adventure and I’ve had a craving for travelling the world since I was just a youngin. I don’t know where I got it from. My parents hate travelling, they just don’t have the energy for it and they’re too tied down with careers, bills and well, me and my sibs. I haven’t done a lot of travelling in the 21 years of life that I’ve lived so far (heck, I haven’t even been to Disneyland or Disney World, even though my parents have promised to take me there on multiple occasions), but I can’t wait to start.

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The phrase “it’s a small world” never resonated with me. The world is a HUGE place and I yearn to explore every nook and cranny of it. I wanna see, feel, hear, taste and touch the face of every country. I want to reach every ocean, every height, every depth and every edge of the world. 

My itch to travel has never been this enduring. I used to put it on the back burner, waiting to finish another term, waiting to graduate, waiting to stabilize my place in my career and earn a steady income. I can’t ignore it anymore, gotta scratch this itch! 

My trip to Guatemala was my first taste of travelling alone (sans ma famille) and experiencing worldly wonders. It ignited my wanderlust. 

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Priorities have shifted around a little. I’m going to try to travel as much as I can now before I get tied down like my parents. At the same time though, I have to be realistic, I can’t just ditch my life in Vancouver. I still have to finish my Dietetics degree which can’t be put on hold. In the meantime, I’m making small trips to nearby places to get my travel fix. Last month, I went on a spontaneous trip to Olympic National Park for 5 days. (I’ll write a post about it soon!)

Anyone else have a bad case of wanderlust? What are your top places to travel? Here’s my bucketlist:

1. Southeast Asia
2. Central America
3. South America
4. US Roadtrip
5. Europe

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Matcha Mango Macarons

Ingredients
  

Ganache Montee Vanille

  • 100 g white chocolate
  • 50 g and 150g heavy cream
  • 1 tsp of vanilla bean paste

Mango Confiture

  • 2 ripe mangoes
  • juice from 1/2 lemon

Instructions
 

Ganache Montee Vanille

  • Chop white chocolate into pieces and place in a bowl
  • Bring 50g of heavy cream to a boil and pour over white chocolate
  • Stir until all white chocolate is melted
  • Pour in the 150g of heavy cream and stir to combine
  • Cover and refrigerate overnight
  • When ready to use, whip the mixture using an electronic beater (your arms will thank you). DO NOT overwhip, you will get butter not ganache.

Mango Confiture

  • Cut mango into cubes, place in a pot and softly cook it over medium heat
  • When mangoes are slightly cooked down into a more paste-like structure, add lemon juice
  • Cook and stir until you get a smooth mango paste. You can also strain or blend it to make it smoother.
Author: chocolate + connie
Course: Dessert

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  1. Wow love the colours on these Macarons! 🙂

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