• Measure all the ingredients on a weighing scale and get ready with all the ingredients. Separate egg whites from yolk perfectly.
  
• Sift Almond meal along with icing sugar to discard any lumps. Keep it aside.
  
• Beat egg white in an electric hand beater until frothy with a pinch of cream of tartar.
  
• Add caster sugar little by little until it is completely dissolving. Maintain the speed of the hand beater to medium level during this process.
  
• Beat for 8 to 10 minutes until you get a stiff, stable shiny meringue
  
• To it, add Alphonso Mango oil-soluble flavour and gently fold.
  
• Add Almond meal icing sugar mixture to the meringue and fold gently.
  
• Gently fold until it combines well with the meringue, as shown in the picture.
  
• To it, add golden yellow colour gel and fold the macaronage gently until you reach the figure of eight consistency (refer notes).
  
• Transfer the batter into a piping bag fitted with a round tip.
  
• Pipe 1.5-inch rounds on a tray lined with parchment paper. Now tap the baking tray three times to pop any air bubbles trapped in the macaron shells. Use a toothpick to break the air bubbles to get a smooth top macaron shell.
  
• Rest the shells for an hour or two until skin forms. To check, touch the top of the macaron shell with a finger. It should be dry and non-sticky.
  
• Bake at 125 deg C for 17 to 20 mins ( i bake in a microwave convection oven). Check the shells every 30 seconds after 17 minutes. If the shells stuck to the parchment paper, wait for some more seconds to bake. When the baking process is complete, let the macaron shell cool thoroughly
  

METHOD FOR MAKING TOASTED COCONUT BUTTER CREAM FILLING.

• Toast shredded coconut for 10 mins in the oven until coconut moisture evaporates and completely dry. Let it cool and keep aside.
  
• In a dry bowl add butter and whisk to a creamy consistency. To it add icing sugar and beat well until it is well combined.
  
• Add toasted coconut oil-soluble flavour (FAB) and toasted coconut to the Buttercream and gently fold.
  
• Transfer the toasted coconut buttercream filling into a piping bag to fill the macaron shells.
  

ASSEMBLY

• Before filling the macaron shells, pair them according to their sizes.
  
• Pipe a Dollop of Homemade Mango Jam in the centre and pipe the Toasted Coconut Butter Cream in a star nozzle around the jam. 
  
• Your yummy delectable dainty French macaron is ready to consume.