Mango macaron in the wild

shhh. If you're very lucky you might see a macaron in its natural habitat.

My second attempt at the Italian meringue method of macaron creation went a bit better than the first. I wanted to try something a bit different this time, so I went for pink shells with a mango filling. I made my own recipe for the filling so I was pleased it turn out okay. It's not the greatest colour, but it tastes good.

I made them a bit thinner this time and let them dry properly before baking them. I also only cooked one tray at a time. They are so temperamental!