French-inspired, Latin-flavored. These guava macarons are the kind of thing Abuela would call "un poquito fancy" — delicate, beautiful, and unexpectedly easy once you get the rhythm of it. Conchita Guava Marmalade is the secret to the filling.
Ingredients
For the cookie:
• ½ cup egg whites room temperature
• 2/3 cup almond flour
• ½ cup granulated sugar
• 2/3 cup powdered sugar
• 1 tsp vanilla
• 1/4 tsp cream of tartar
• Food coloring (optional)
For the guava cream filling:
• 1 cup heavy cream
• 1 cup Conchita Guava Marmalade
• 1 tsp vanilla
• ½ tsp ground cinnamon
• 1 pinch salt
How to make it
For the Macaron:
Pre-heat the oven at 300°F.
Sift the powdered sugar and almond flour into a bowl.
Add the room temperature egg whites into a separate bowl.
Using an electric mixer, whisk egg whites. Once they begin to foam, add the cream of tartar and then slowly add the granulated sugar while continuing to whisk.
Add the food coloring (if desired) and vanilla, then mix in. Continue to beat until stiff peaks form.
Begin folding in 1/3 of the dry ingredients.
Carefully add the remaining dry ingredients and continue folding gently.
Spoon into a piping bag with a medium round piping tip and you're ready to start piping.
Pipe one-inch dollops onto a baking sheet lined with parchment paper. Allow to sit for about 40 minutes before placing in oven.
Bake at 300°F for 12–15 minutes, rotating tray after 7 minutes. Allow to cool completely before removing from baking sheet.
For the guava cream filling:
Combine the heavy cream, guava marmalade, vanilla, cinnamon and salt into a microwave-safe bowl. Mix the ingredients together.
Heat at full power for 1 minute. Let it cool for 2 minutes, then stir again until smooth.
Put the mixture into the refrigerator for 30 minutes to let thicken.
Pipe the filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1–3 days for best results. This allows the filling to soften the shells inside. Enjoy!
