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.
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How to make Banana Macarons
- Bake macaron shells. 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. I also have online video lesson how to make macaron shells using No rest method.
- Prepare Banana Ganache.
- Assemble Macarons
Ingredients for Banana Ganache for Macarons
- Jivara 40 % Valrhona milk chocolate
- 1 banana, peeled and mashed, you can also use store bought banana puree for this recipe.
- heavy cream
- glucose syrup
- unsalted butter room temperature
- pinch of salt
How to make Banana Ganache
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
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 I freeze Banana Macarons
Yes, you can freeze macarons with this ganache and keep in the freezer for a few months.
Tips for making Banana Macarons
- store bought banana puree will give longer shell life for macarons
- use good quality milk chocolate of this recipe
- you can decorate banana macarons with dried bananas
- please note that ganache sets fast, and may require less time. If you kept ganache in the fridge overnight, then bring to room temperature before filling macarons.
If you make these Banana Macarons, please tag me on social media and make sure to leave rating down below. I would love to see your creations! Here are some other macarons recipes:
- Blueberry macarons
- Lemon macarons
- Passion fruit macarons
- Dark chocolate Raspberry macarons
- Coconut macarons
- Milk Chocolate Ganache for Macarons
- Strawberry Macarons
Banana Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 emulsify blender
- 1 spatula
- 1 pipping bag
- 1 round pipping tip
Ingredients
Banana Ganache
- 210 gr Jivara 40 % Valrhona milk chocolate
- 105 gr 1 banana, peeled and mashed
- 88 ml heavy cream
- 20 gr glucose syrup
- 28 gr unsalted butter room temperature
- 2 gr salt
Macaron Shells
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar 1/2 cup
Instructions
How to make Banana Ganache
- 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.
How to make Macaron shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add yellow food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
I made this ganache a few times… it is absolutely decadent! It was such a surprise of your tastebuds