This is the perfect, exotic summer flavor for a pretty dessert! My mom is having a tea party with a Hawaiian theme, and asked for some help in the dessert department. With my new obsession with french macarons, I jumped at the opportunity to make a new, fun flavor for summer! For the how-to, keep reading!!
Below is a generic recipe for french macarons. You can play with it and make any variation under the sun, so go wild! For the guava flavor, add guava extract to the cookie. And for the filling, I used "guava candy pulp" from a Mexican market, and added some guava extract to a basic cream cheese buttercream frosting!
For the cookie:
2 cups confectioners sugar
1 ½ cups finely ground almond flour
4 large egg whites (room temperature)
½ cup super fine sugar
Pinch cream of tartar
Frosting:
1 stick butter
1 package cream cheese
3 cups confectioners sugar
In a food processor, mix the almond flour and confectioners sugar until well incorporated. Then put the egg whites in a standing mixer and mix on low/medium for a few seconds until foamy, and add in your cream of tartar and extract or flavoring. Keep beating until it gets a little more foamy, and then SLOWLY add in the super fine sugar. Beat until stiff peaks form. When its almost ready, you can add in any coloring.
Then you'll want sift the dry into the egg whites about ⅓ at a time and gently fold it in. Be careful not to overmix. Then transfer the batter into a piping bag and pipe 1-1 ½ inch rounds on silpats or parchment paper lined cookie sheets. Let them rest for 30-45 mins and bake at 325 for 12-14 minutes, turning sheets half way through.
Once they are out, cool in the fridge or freezer and then frost/decorate as much as you like, and ENJOY!
For the cookie:
2 cups confectioners sugar
1 ½ cups finely ground almond flour
4 large egg whites (room temperature)
½ cup super fine sugar
Pinch cream of tartar
Frosting:
1 stick butter
1 package cream cheese
3 cups confectioners sugar
In a food processor, mix the almond flour and confectioners sugar until well incorporated. Then put the egg whites in a standing mixer and mix on low/medium for a few seconds until foamy, and add in your cream of tartar and extract or flavoring. Keep beating until it gets a little more foamy, and then SLOWLY add in the super fine sugar. Beat until stiff peaks form. When its almost ready, you can add in any coloring.
Then you'll want sift the dry into the egg whites about ⅓ at a time and gently fold it in. Be careful not to overmix. Then transfer the batter into a piping bag and pipe 1-1 ½ inch rounds on silpats or parchment paper lined cookie sheets. Let them rest for 30-45 mins and bake at 325 for 12-14 minutes, turning sheets half way through.
Once they are out, cool in the fridge or freezer and then frost/decorate as much as you like, and ENJOY!