If you haven’t yet noticed, I love making French Macarons. I think it is because they are so incredibly temperamental that if you do the slightest thing wrong, your whole batch is a flop. A tiny bit of egg yolk…your egg whites don’t stiffen, or if you over beat them the end cookie will result in cracked meringue, etc. Every time I make them I get this inner sense of self accomplishment…which is kind of ridiculous considering the amount of times I have made them!
Craving that self-esteem booster, I made yet another batch this weekend. I was strolling the farmer’s market and one of the vendors was selling some over ripe guavas. I was instantly intrigued and immediately bought a pound. I knew that I wanted to incorporate them into a macaron some how, but was not sure how I could add the extra liquid into the batter and still have the end result be a perfect shell. So I decided to make a quick jam. I then added 1/4 of a cup of the jam to the buttercream. It. Was. Heavenly. I ended up adding coconut extract to the shells to create an Hawaiian vacation in my mouth.
If you are like me and in dire need of a Hawaiian vacation, recreate these. Then sit down, close your eyes and you will begin to hear waves and the wind blowing in the palm trees. Upon finishing your macaron, you will open your eyes and get slammed with the reality that your kitchen is in shambles and your kids will NOT STOP fighting. Welcome back, your vacation is over.
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