Ingredients
Scale
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 1/2 cup egg whites
- 1/4 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 cup guava puree
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar (for buttercream)
- 1/4 cup guava puree (for buttercream)
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour and powdered sugar.
- In a separate bowl, whisk egg whites until frothy, then gradually add granulated sugar, whisking until stiff peaks form.
- Fold the dry mixture into the meringue until fully incorporated.
- Pipe the batter onto the prepared baking sheet, forming circles.
- Let the macarons rest for 30 minutes until a skin forms.
- Bake for 18-20 minutes, then let them cool.
- For the buttercream, beat softened butter until creamy, then gradually add powdered sugar, followed by guava puree, mixing until smooth.
- Once the macarons are cooled, pipe the buttercream onto half of the macarons and sandwich with the other halves.
Notes
- Ensure egg whites are at room temperature for better whipping.
- Macarons can be stored in the fridge for up to a week.
- Let the macarons mature in the fridge for a day for best flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg