Servings: About 30 filled guava macarons
Guava macarons! They are filled with a guava Swiss meringue buttercream and guava jam filling. Also, these are my first macarons! I’ve gotta say, I watched nearly 72 hours of macaron youtube videos to learn how to make them. The macarons photographed are my VERY FIRST batch (I still can’t believe they came out looking like actual macarons). At the end of the recipe, I included some of the tips and tricks I used to get them right the first time! I really hope you love these fruity, tropical, and slightly tart guava macarons as much as I did 🙂
For the cookie:
100 g (about 3 large) / egg whites at room temp
90 g (about 1/2 cup) / granulated sugar
1/4 tsp / cream of tartar
1/2 tsp / vanilla extract
140 g (about 1.5 cups) / almond flour (I used this brand)
120 g (little under 1 cup) / powdered sugar
Pink gel food coloring
For the buttercream + filling:
1 large egg white
1/4 cup / granulated sugar
1/2 stick (1/4 cup) / unsalted butter, softened
5 tbsp, divided / store-bought guava jam
- Sift together almond flour and powdered sugar 2 times into a large bowl and set aside.
- Clean mixing bowl and whisk attachment of your stand mixer with white vinegar to make sure there are no trace fats on either- if you skip this step your meringue may not form. Add room temp egg whites to the bowl and whisk on medium until they begin to foam. Right when they start foaming, add the cream of tartar. Whisk on medium high and gradually add in sugar. (Do this VERY slowly to make sure you do not deflate the meringue). Once you reach soft peaks, beat in vanilla. Turn up the mixer to the highest setting. Continue whisking on the highest setting until you have stiff peaks.
- Take the meringue off the mixer, and gently fold in dry ingredients. Start with only half, then gently fold in the rest. If you want to add gel food coloring to the macaron, now is the time. Continue to mix in a folding motion until the consistency is of “flowing lava” or very wet sand. You should be able to make a figure 8 with the batter without it breaking. Once you reach this consistency stop mixing and do not over-mix.
- Scoop batter into a piping bag with a round tip.
- Place a silicone mat or parchment paper on an upside down baking sheet. A silicone macaron mat is the easiest (here’s the one that I used), but you can also print out macaron stencils and slide them under the parchment paper. If you do this option, make sure to “glue” all corners of the parchment down with macaron batter to prevent sliding. Pipe out 1 inch dollops of batter. *Do not pipe in a circle, have your piping bag perpendicular to your surface and pipe without moving the bag until a 1 inch diameter mound forms. This will spread and make that macaron shape! Repeat until all batter is used.
- Tap (or really, drop) your baking sheets with the piped macarons on the counter to bring any air bubbles to the surface. Do this about 4 times, rotating the sheet after each drop. I also popped all visible air bubbles with a toothpick, but this is optional. Let the macarons sit out at room temp for about 45 minutes, or until you can touch the tops of them and they feel smooth and no batter comes off. They should be firm, not squishy.
- During the last 10 minutes of resting, preheat your oven at 300° F. (Note: yes, the baking sheets must be upside down with the macarons on top! This makes for a super flat surface). Bake one sheet at a time for 16-17 minutes. You will know when they’re done when the “feet” have formed and when you touch the tops, they should not move on its feet. Repeat with the other sheet, and let both cool completely before taking off the mat. They should peel right off after they have cooled all the way.
Guava Swiss Meringue Buttercream:
- Clean the stand mixer bowl and whisk, then wipe with vinegar again. Place the bowl over a pot of barely simmering water (basically making a double boiler) and place egg whites and sugar into it. (Note: these egg whites do not need to be room temp since they’re being heated up).
- Mix continuously until all sugar has dissolved. You can check this by feel; rub the mixture between your thumb and index fingers. If it is grainy, keep mixing and cooking. If it is not grainy and the sugar is dissolved, you’re done and take it off the heat.
- Place bowl back into stand mixer and whisk on the highest setting until it becomes white, glossy and forms stiff peaks. This took me a good 12 minutes. When you’re done, the outside of the bowl should be cooled and not warm at all.
- Once you reach this stage, add in the butter one tablespoon at a time. Make sure it has fully incorporated before adding the next. *If your buttercream becomes curdled, just keep beating until it is smooth again before adding more butter). After all butter is added, add 2 tablespoons of the guava jam and beat until it is mostly incorporated. A few chunks of jam are okay!
- Transfer buttercream to a piping bag with the same tip you used for the cookie.
- Take the remaining 3 tbsp of guava jam. To make things easier, place in a plastic bag and snip off the corner to make a little piping bag.
- Pair your macarons and flip over one side. On the flipped side, pipe a ring of the guava buttercream around the perimeter of the cookie, and fill the center with the jam (as seen above). Leave room around the sides so when you press down the top cookie, it doesn’t ooze out too much.
- Repeat with the remaining cookies and now you have guava macarons!
Tips + Tricks
- If your almond flour is not super fine or you want it to be even finer, use a food processor to break it up more. BUT if you do this, pulse with the powdered sugar and only a few times so the oils in the almonds do not release. You don’t want to make almond butter right now!
- Make sure to sift the powdered sugar and almond flour at least twice before calling it. This ensures a smooth cookie.
- Actually stop mixing the wet and dry ingredients for the cookie RIGHT WHEN you get that figure 8. The macaron will not turn out if you over or under-mix the batter.
- Use gel or paste food coloring, as a liquid one will alter the consistency of the batter and not be as vibrant. Also, put a little more food coloring than you think, as the color will fade after mixing in the dry ingredients as well as after baking.
- Make sure your oven has been preheating for at least 10 minutes before putting your macarons in. If you have one, use an oven thermometer to make sure the temperature is 300° F.
- Do not use a warped baking sheet, as the macaron may come out lopsided. This is also why I used an upside down baking sheet-to make the surface as flat as possible so the feet would form.
- Use a kitchen scale for the most accurate results! If you don’t have one, I got this one on Amazon and it works great.