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For the macarons:
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Sift the confectioners' sugar, cumin and the almond flour together in a bowl. Set aside.
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Whisk the egg whites using a mixer on medium speed until they get foamy. Then add the cream of tartar and mix for 1 more minute.
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Add the granulated sugar gradually and when it's all added crank up the mixer to high and whisk until you get stiff peaks.
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Take your bowl from the mixer and sift the flour/confectioners' sugar mixture into the egg whites. Start folding the mixture with a large flat spatula gently turning about fifty times.
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Transfer the mix into a piping bag with a half-inch plain tip. Start piping the mixture onto a parchment lined cookie sheet. I piped to about the size of a quarter and then drug the tip to the edge quickly to avoid leaving a peak on the macaron.
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Once they are all piped, leave them sitting at room temperature for at least 45 minutes or until you see them become dull on top and are dry to the touch.
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Preheat the oven to 375 F and when the macarons are ready put them into the preheated oven. Bake for 10-12 minutes. Then remove them from the oven and let them cool for a couple of minutes when they come out of the oven. Then gently lift the whole paper sheet from the tray and set it on your counter.
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For the filling:
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Peel and pit the mangoes, then blend the fruit in a blender until smooth. Push the pulp into a bowl through a sieve until you have 1 cup of pure pulp. Discard the leftover fibrous stuff.
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Put the cream and the sugar into a medium-sized bowl and whip until firm peaks appear. Gently fold the cup of pulp into the cream.
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Using a small piping bag, pipe a dollop of the cream onto the bottom of half of the shells and top with another shell.
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Cooks Note: I painted the tops of my macarons with food coloring to give them more of a mango look. You could try this for fun but they'll taste just as good without the color added.
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Recipe adapted from Giverslog.
