Sweet sticky rice with mango macarons: Macarons Khao Neeo Mamuang

 I love to play with food ^^, let my imagination go and don't use any reason at all, haha.

 I believe that food has no right or wrong, it depends on whether you like it or not, "DELICIOUS" can be different in each individual's meaning, so don't be shy when you like something, it's your taste ^^.
This time, I try to combine something that my mom likes with macarons, she really enjoys eating Sweet sticky rice with mango (or Khao Neeo Mamuang). After I got the Freeze-dried Mango, I think that I will make it for her, the Sweet sticky rice with mango macarons. If you can buy Sweet sticky rice , it will be a lot easier, but making it by yourself is not hard too, (you can make it following the link  here). 
The only problem is this macarons can't be kept in the fridge, you need to serve it after assembling, so keep the Sweet sticky rice in a box, and slice the mango when you ready, the macarons will be in a full flavor stage.
Serving it with anything you like ^^, I think a cocktail making from Malibu will be good choice.

Sweet sticky rice with mango macarons: 

Macarons Khao Neeo Mamuang

Makes about 25-30 pairs

Mango Macarons

70g .................................. Almond powder
98g .................................. Icing sugar
3g ..................................... Freeze-dried Mango
50g ................................... Egg whites
15g .................................... Sugar

........................................... A pinch of cream of tartar
1g ...................................... Powder egg whites

........................................... Yellow food coloring (optional)
Filling
........................................... Ripe mango
........................................... Sweet sticky rice (you can buy it or make by yourself following the method here) 

Combine the icing sugar , Freeze-dried Mango and almond flour in the bowl of a food processor and grind until the mixture is very fine and powdery.

 Beat the egg whites and powder egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks, add the color and beat until combine.

Sift 1/3 of the almond flour mixture into the meringue and fold to combine. 

Sift in the remaining almond flour in two batches. Don’t overfold, but fully incorporate your ingredients.
 Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806).

Pipe 3.5 cm rounds onto baking sheets lined with nonstick liners (or parchment paper).

When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter), place the rose tea petals on top of half of the macarons.

Set aside for 1 hour. After 1 hour the top of the macarons will be dry, and ready to bake.

Preheat oven to 170°C. Bake for 12 minutes (baking time can be varied, from 12-15 up to your oven) or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble. 

To serve:
Place the Sweet sticky rice and ripe mango on one piece of macaron, sandwich with another piece of macaron, serve immediately.

Note: After assemble the Sweet sticky rice will harden and the mango will darken after refrigerate, so assemble just before you ready to serve. 

Sweet sticky rice with mango macarons: 

Macarons Khao Neeo Mamuang