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Macarons scattered on parchment

Banana Macarons

Heather Janak
Banana flavored macaron shells with banana white chocolate ganache filling.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 1 hour 40 minutes
Total Time 2 hours 55 minutes
Course Dessert
Cuisine French, Italian
Servings 40 macarons
Calories 86 kcal

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
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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.

Notes

Macarons freeze well and can be made ahead of time.

Nutrition

Calories: 86kcal
Keyword almond flour, banana, banana macarons, ganache, macaron, macaronage, macarons, strawberry, white chocolate
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