These banana macarons have banana-flavored shells and a banana white chocolate ganache filling. If you’re looking to incorporate flavor into your macaron shells, as well as your filling, try this banana macarons recipe that calls for freeze-dried banana powder in the shells and fresh banana in the filling.
From the first time I made fruit-flavored macarons and realized all it takes is a bit of freeze-dried fruit to flavor the shells, I was excited at the possibility of making macarons with any fruit I could find in the freeze-dried fruit section! So, when my mom shops at Trader Joes for me (we don’t have one where I live) she buys a bunch of different freeze-dried fruits. At any point in time, I have at least 5 bags of freeze-dried fruit on hand! She has always bought banana for me, which are a delicious, crunchy snack on their own but I have been wanting to do something more with them for a long time. Hence, these banana macarons flavored with freeze-dried bananas.
Try my other fruit macaron flavors:
These banana macaron shells are made using the French method, which I find less fussy than the Italian method.
What is the French method of making macarons?
The French meringue method involves gradually adding sugar while whipping the egg whites, and then adding dry ingredients before macaronage, which is just a fancy way of saying folding the batter. This is different from the Italian method, which involves adding a cooked sugar syrup to the meringue. You start whipping the egg whites as soon as the sugar syrup reaches 230F. When the syrup reaches 244F you remove it from the heat and slowly stream it into the egg whites and continue whipping them until glossy, stiff peaks are achieved.
Although the French macaron method can require more folding, or macaronage, it is less fussy and requires less dishes. A key component of the French method is letting the macarons sit 40 minutes to an hour until a skin forms.
The filling for this recipe is adapted from Home Cooking Adventure’s Raspberry Macarons – Italian Meringue. I have used their recipe numerous times for fruit macarons and love how they turn out. I have found that it works with basically any fruit you can find.
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What do you need to make banana macarons?
The key to fruit-flavored macarons is using a combination of freeze-dried fruit powder and fresh fruit. I also like to add fruit essence or extract if I have it on hand, which I did for these banana macarons. My mom found it for me in her local Asian market, but you can also buy it online.
- Freeze-dried bananas
- Fresh banana
- Egg whites
- Almond flour
- Sugar
- White chocolate
- Heavy cream
- Food coloring (optional)
Tips:
I like to use a spice grinder to blitz my freeze-dried fruit. A food processor will also work.
Don’t make macarons on a rainy, humid day. The shells will not dry as fast (or at all in some cases).
Wipe your mixing bowls and utensils with a bit of vinegar to ensure they are oil-free and dry to ensure your eggs whip up into a meringue with no issues.
Lastly, if you make these Banana Macarons be sure to leave a comment or give this recipe a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Banana Macarons
Equipment
Ingredients
Banana macaron shells
- 106 g almond flour (1 cup)
- 210 g powdered sugar (1 ¾ cup)
- 1 ½ teaspoon freeze-dried banana finely ground
- 1 teaspoon salt divided
- 3 egg whites (90 grams)
- 55 g granulated sugar (¼ cup)
- ½ teaspoon vanilla extract
- yellow food coloring
White chocolate banana ganache filling
- 150 g banana (5 oz) mashed
- 30 g sugar (2 tbsp)
- 1 teaspoon lemon juice
- 4 g freeze-dried banana (4-5 tsp) finely ground
- 80 g whipping cream (⅓ cup)
- 230 g white chocolate (8 oz) chips or finely chopped bar
Instructions
Prepare the white chocolate ganache filling
- Combine mashed banana, sugar and lemon juice in a small saucepan and bring to a boil while stirring constantly. Simmer for about 5 minutes or until thickened. Remove from heat. Puree. Add freeze-dried banana powder and puree again until smooth.
- Place the cooled banana jam puree, cream and chocolate in a heatproof bowl. Melt, stirring constantly, over a bain-marie. Add a few drops of yellow food coloring. Transfer to a small bowl, let cool completely and refrigerate before using.
Prepare the macaron shells
- Line baking sheets with parchment paper or silicone baking mats. Fit a piping bag with a plain round tip (I use a Wilton 1A tip).
- In the bowl of a food processor, combine the almond flour, powdered sugar, freeze-dried banana and ½ teaspoon of salt. Pulse until thoroughly combined. Sift the mixture into a large bowl.
- In the bowl of a stand mixer, beat egg whites and remaining ½ teaspoon of salt until foamy soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form.
- Add the vanilla and food coloring and beat until just combined.
- Add ⅓ of the sifted almond flour mixture at a time to the meringue and use a rubber spatula to gently fold until combined. Continue folding until the mixture flows like lava when you lift the spatula up, this is called the ribbon stage and it means the batter is ready.
- Transfer the batter into the piping bag. Pipe the macarons onto the silicone mat or parchment paper in 1-inch circles, evenly spaced one-inch apart.
- Rap the baking sheet on a flat surface firmly to release air bubbles. Any remaining air bubbles can be popped with a metal cake tester or wet toothpick.
- Let the macarons sit at room temperature for 40 minutes to 1 hour, until dry to the touch. Preheat the oven to 300°F.
- Bake the macarons for 16-20 minutes, until the shells do not wiggle on their feet. Cool shells completely.
Fill the macarons
- Pipe filling between two shells and repeat until each macarons has been sandwiched together with an accompanying shell.
- Refrigerate for at at least one day before serving. Serve macarons at room temperature.
