Guava Macaron -

Make 30-40 small macarons
Preparation time: 30 minutes
Cooking time: 17 minutes and 1 hour for the rest mixture


For the Italian Meringue

  • 150g (5oz) aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
  • 400g (14oz) caster sugar
  • 100ml (3 fl oz)water
  • Add food colouring to the meringue if required.

For the Almond Mixture

  • 150g (5oz) fresh egg white
  • 250g (8oz) almond meal / almond flour
  • 250g (8oz)icing sugar

Shell Colouring

  • Pinch of orange-pink food colouring

Used the above ingredients to make the macaron shell.

For guava cream:

  • 100g (3.5oz) of guava juice
  • 1 egg yolk
  • 2 teaspoons of cornflour
  • 40g (1.5 oz) castor sugar
  • Pinch of orange-pink food colouring


  1. First, create macarons shells based from the basic macaron recipe.
  2. Then, start preparing the guava cream by mixing the cornflour slowly with guava juice.
  3. Then, mix the egg yolk and castor sugar in it and stir it vigorously.
  4. Afterwards, put the mixture in a saucepan and cook it on medium heat for 5 minutes.
  5. Stir the mixture constantly until it thickens and add the food coloring.
  6. Once cook, pour it into the bowl and cover with plastic wrap.
  7. Let it cool to room temperature.

Assembly of the macaron

  1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
  2. Do the same with the rest of the shell.