Gather all ingredients, preheat oven to 300°F (150°C), and prepare baking sheets lined with parchment.

Sift almond flour and powdered sugar together in a bowl.

In a heatproof bowl, whisk egg whites and granulated sugar over a double boiler until frothy, then whip until stiff peaks form.

Fold the sifted mixture into the whipped egg whites until the batter is smooth and glossy (30-50 folds).

Pipe circles onto the baking sheets and let sit for 20-40 minutes until a dry skin forms.

Bake the macarons for approximately 18 minutes, rotating halfway through.

Make the mango jam by simmering chopped mangos, sugar, and lemon juice; thicken with cornstarch.

Cream butter, gradually add powdered sugar, then mix in mango jam until smooth.

Assemble macarons by pairing shells, piping buttercream and adding jam between them.

Airbrush completed macarons with orange food coloring if desired before serving.