Pastry recipe
Guilherme GUISE

Guilherme GUISE

Executive Pastry Chef, Hotel Kämp
Guilherme came into contact with pastry and sweets early as a child. At the age of 10, his parents opened an artisanal ice cream shop in Southern Brazil and he used to help his father to create new fl...


    • Egg white - 270g
    • Sugar - 750g
    • Egg white - 270g
    • Almond powder - 750g
    • Granulated sugar - 750g
    • yellow coloring - qs
    • red coloring - qs

    Mix and sieve the almond flour, food colorants and sugar together and add to the first part of the egg whites.  Make an italian maringue:  Add a bit of water to the sugar and cook it to 121°C.  Whipp the egg whites and pour the hot sugar into it.  Cool down the mixture by whipping it continiously and mix with the almond flour / egg whites mixture until you get the right consistency.

    Pipe the batter into rounds and bake at 150°C - vent open for about 10 minutes.



    • Frozen fruit purée, sugar added : Spicy Mango - 600g
    • Frozen fruit purée 100% : Passion fruit - 75g
    • trimoline - 70g
    • Milk chocolate 50% - 450g

    Heat the puree and trimoline to 50°C.  Simultanioulsy heat the chocolate to 50°C and emulssify everything with the help of a hand mixer.  Reserve until the christalization allows you to pipe the macaron shells.

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