Banana macarons
Do you have many bananas and don’t know what to do with them? How about Banana macarons? I’ve paired fresh banana with milk chocolate and made ganache for macarons. Some people ask me where I get ideas for my macaron fillings. The answer is: around me! This time in my house. Possibilities are endless for macarons, that’s why I love to make different fillings.
For macarons shells check my French meringue macarons shells recipe or Italian meringue recipe for tips and tricks. I’ve colored shells into yellow to look like banana.
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Ingredients for Banana macarons
- Jivara 40 % Valrhona milk chocolate
- 1 banana, peeled and mashed
- heavy cream
- glucose syrup
- unsalted butter room temperature
- pinch of salt
How to make Banana ganache?
Instructions:
In the small saucepan warm up heavy cream and glucose syrup. Do not boil!
Pour the warm mixture over Jivara Milk chocolate and let it sit for a minute or two. Emulsify with the hand blender. Meanwhile, peel 1 banana. Banana should be soft inside but not too soft (like you would use for banana bread). In the small bowl mash banana with the fork.
Add mashed banana into chocolate mixture and emulsify with the hand blender.
Cut unsalted butter into small pieces and add to ganache. Add pinch of salt and emulsify with the hand blender again. Ganache should be smooth and shiny.
Transfer into glass container and cover with the plastic wrap “to contact”. Let set in the refrigerator for 1-2 hours. This ganache stabilizes fast. Transfer into pipping bag with round tip and fill macarons.
How to store Banana macarons?
After you sandwich bottoms with the macaron top, store in the refrigerator in an airtight container. Since in this ganache was used fresh fruit (banana) and not pasteurized, I would recommend eating macarons in 72 hours (3 days).
Can you freeze Banana Macarons?
Yes, you can freeze macarons with this ganache and keep in the freezer for a few months.
Here are some other macarons recipes:
- Blueberry macarons
- Lemon macarons
- Passion fruit macarons
- Dark chocolate Raspberry macarons
- Coconut macarons
If you make this recipe, please tag me on Instagram or Facebook. I love to see your creations!
Banana macarons
Equipment
- 1 emulsify blender
Ingredients
- 210 gr Jivara 40 % Valrhona milk chocolate
- 105 gr 1 banana, peeled and mashed
- 88 gr heavy cream
- 22 gr glucose syrup
- 56 gr unsalted butter room temperature
- pinch of salt
Instructions
- In the small saucepan warm up heavy cream and glucose syrup. Do not boil!
- Pour the warm mixture over Jivara Milk chocolate and let it sit for a minute or two. Emulsify with hand blender.
- Peel 1 banana. In the small bowl mash banana with the fork.
- Add mashed banana into chocolate mixture and emulsify with the hand blender.
- Cut unsalted butter into small pieces and add to ganache. Add pinch of salt and emulsify with hand blender again.
- Transfer into glass container and cover with the plastic wrap “to contact”. Let set in the refrigerator for 1-2 hours. This ganache stabilizes fast.
- Transfer into pipping bag with round tip and fill macarons.
I made this ganache a few times… it is absolutely decadent! It was such a surprise of your tastebuds