Directions

1. Scale out and sift all ingredients.

2. Whisk coconut flour and confectioner's sugar until evenly combined

3. Mix egg white powder with granulated sugar

4. Whip up egg whites until nice and foamy and then add in the sugar and egg white powder mixture

5. Add in 1/8 tsp orange sugar art to egg whites. Continue to whip egg whites until stiff peaks.

6. Add in dry ingredients in 2 additions and fold the batter until there is a nice flowing consistency

7. Put batter in piping bag and pipe out the macaron shells. Rest for 15 minutes or until dry to the touch and preheat the oven to 300 degrees F.

8. Once the macarons are in the oven, lower the temperature to 275 degrees F and bake for 15-20 minutes.

9. After baking, let them set for about 20 minutes outside of the oven to harden.

Buttercream

1. Whip room temperature butter until fluffy and add in the mango powder

2. Slowly add in the confectioner's sugar until well incorporated

3. Once macaron shells are cooled, pair up the shells and pipe the buttercream directly in the center of the shell

4. Start sandwiching the macaron shells together and serve!

Tip:

1. You can store the macarons in an airtight container in the rfreigerator for two to five days