Description
Delightful Guava Macarons featuring delicate almond meringue shells filled with a luscious guava buttercream. These light and airy French-style macarons combine the tropical sweetness of guava with a creamy, smooth filling for an elegant and flavorful treat perfect for special occasions or afternoon tea.
Ingredients
Macaron Shells
- 90 grams powdered sugar
- 80 grams almond flour
- 70 grams egg whites
- 70 grams granulated sugar
- 2 grams egg white powder (optional)
- ½ tsp vanilla extract
- 5 drops green gel food coloring
Guava Buttercream Filling
- 2 oz guava paste, cubed
- ¼ cup salted butter (½ stick)
- 1 cup powdered sugar
- 1 tsp heavy whipping cream
Instructions
- Prepare dry ingredients: Sift powdered sugar and almond flour with a whisk to remove any clumps and combine them evenly. Set aside.
- Line baking sheets: Place silicone mats on sheet pans to prevent sticking during baking.
- Prepare pastry bag: Insert a piping tip into a 16-inch pastry bag for piping the macarons.
- Make the meringue: Whisk egg whites on medium speed until small bubbles appear. Gradually add granulated sugar in increments (first 3 tbsp slowly, then remaining sugar at higher speed) until soft then medium, and finally stiff peaks form. Add vanilla extract and green gel food coloring during the mixing process.
- Combine dry ingredients with meringue: Fold one-third of the dry ingredients gently into the meringue using a spatula in a U-motion to avoid deflating the batter. Repeat with remaining dry ingredients in thirds until fully combined and batter flows in ribbons when lifted.
- Pipe the shells: Transfer batter to the pastry bag and pipe ¾ inch circles spaced 1 inch apart on the lined sheets. Tap the trays to release air bubbles and allow shells to rest until a skin forms and they are no longer sticky to the touch.
- Preheat oven: While resting, preheat the oven to 310°F (154°C).
- Bake macarons: Bake for 14-16 minutes. They are done when shells no longer shift upon gentle touch.
- Prepare guava buttercream: Cube guava paste and beat with softened butter in a stand mixer until smooth with small pieces remaining. Gradually add powdered sugar in two parts, mixing thoroughly after each addition. Add heavy cream and whisk until creamy and smooth.
- Assemble macarons: Fill an 8-inch pastry bag with guava buttercream and cut a ½ inch opening. Pipe filling onto the flat side of half the macarons, then top with remaining halves to form sandwiches.
Notes
- Allow macarons to rest before baking to develop a smooth skin and reduce cracking.
- If using egg white powder, it helps stabilize the meringue but is optional.
- Ensure almond flour and powdered sugar are finely sifted for smooth shells.
- Use green gel food coloring to add a light green tint matching the guava theme.
- Guava paste can be found in Latin or specialty grocery stores.
- Allow macarons to cool completely before filling to prevent filling from melting.
- Store assembled macarons in an airtight container in the refrigerator and bring to room temperature before serving.
- Prep Time: 35 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
