Macarons with Guava Filling

Lovely macarons. They have been on my to do list for a while now, but it’s one of those things that just scares you to try, since they can be so tricky. Well, when my little sister, the macaron lover, stayed over we decided to give them a try together. Turns out we did a pretty good job. They weren’t perfect by any means, but they were fun and I definitely feel very accomplished that then end product was both good looking and edible. No more fears!

Macarons with Guava Filling

One big thing is that they developed a “foot”, whooooo! They were quite tasty indeed.

Macarons with Guava Filling ingredients

The first thing we did was to create a guide for piping the macrons into prefect little circles. To do this, we cut two sheets of parchment paper ad drew 2” circles with a cookie cutter and permanent marker. The parchment is then placed on the cookies sheets ink side down.

Macarons with Guava Filling guide

Start the batter by whisking together the confectioners sugar and almond flour.

Macarons with Guava Filling flour mix

In another bowl, beat together the egg whites, salt and cream of tartar until frothy.

Macarons with Guava Filling froth

Increase the speed and gradually add the super fine white sugar until peaks start to form (like a merengue).Be careful not to over mix, you don’t want it to be too firm and loose it’s glossiness.

Macaron s with Guava Filling merengue

Fold merengue mix into flour mix until completely incorporated. Again, do not over mix.

Macarons with Guava Filling fold batter

Place the batter in pastry bag with a wide tip and pipe into parchment paper, following circle guides. Tap cookie sheet on countertop a couple of times to release any air bubbles. You want to be forceful with this. If the mix is right, it won’t spread out.

Macarons with Guava Filling pipe

Let the macarons sit at room temperature to dry out a bit. They’ll be ready when the tops aren’t sticky anymore. Depending on humidity and temperature, it might take about an hour.

Macarons with Guava Filling dry

With the oven at 300 degrees, bake 16-20 minutes, until they create a “foot”. I rotated the sheets halfway through as well. Cool completely before removing from parchment paper.

Macarons with Guava Filling cool

To make the filling, heat guava paste, water and lemon juice on a small saucepan over low heat until smooth.

Macarons with Guava Filling guava

Pair macaron tops and bottoms and turn one of each pair upside down.

Macarons with Guava Filling pair

Place the guava mixture on a pastry bag and pipe on the upturned shell.

Macarons with Guava Filling pipe filling

Place the top shell on top and carefully squeeze together.

Macarons with Guava Filling assemble

Just divine!

 Almond Macarons with Guava Filling

Almond Macarons with Guava Filling

makes about 24

Ingredients

  • 1 3/4 cup confectioner sugar, sifted
  • 1 cup almond flour, sifted
  • 3 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • pinch of salt
  • 1/4 cup white sugar, ran through a blender or Magic Bullet
  • 8 oz guava paste
  • 1/4 cup water
  • 2 tablespoons lemon juice

Instructions

  1. Cut two sheets of parchment paper to cookie sheet size. Draw guides with a 2” cookie cutter and permanent marker. Line cookie sheets with parchment, ink side down.
  2. Whisk together confectioners sugar and almond flour. Set aside.
  3. Beat together egg whites, salt and cream of tartar until frothy.
  4. Increase speed and gradually add white sugar until peaks start to form (like a merengue).
  5. Fold into flour mix until completely incorporated.
  6. Place batter in pastry bag with a wide tip and pipe into parchment paper, following guides to control size. Tap cookie sheet on countertop a couple of times to release any air bubbles (don’t be timid).
  7. Let the sheets sit at room temperature to dry macarons out a bit. They’ll be ready when the tops aren’t sticky anymore. Depending on humidity and temperature, it takes about an hour.
  8. Preheat oven to 300 degrees. Bake 16-20 minutes, until they create a “foot” (the elevated sides). Cool completely before removing from parchment paper.
  9. In the meantime, heat guava paste, water and lemon juice on a small saucepan over low heat until smooth.
  10. Pair macaron tops and bottoms and turn one of each pair upside down.
  11. Place the guava mixture on a pastry bag and pipe on to one shell. Place the top shell on top and carefully squeeze together.
  12. Enjoy your macarons!

Happy Campers

2 Comments:

  1. Paola, you’re macarons turned out beautifully.

    I must say, I really struggle with this dessert at home.

    I love them and have tried to make a ton of them but rarely do they ever actually turn out well-lol

    I’ll continue to practice and hopefully get more than one or two good batches to my name.

    Happy day.

    • Thank you! I would love to give you some tips, but I’m not an expert macaron maker yet. The flour has to be super fine though, if not the matter is kinda lumpy and I’ve also read that over mixing might damage the batter as well. Hope they turn out for you sometime!

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