Banana Macarons
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Do you have many bananas and don’t know what to do with them? How about Banana Macarons? I’ve paired fresh bananas 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.
Why You’ll Love This Recipe
- Ganache is smooth and silky. Check also Red Velvet Macarons or Milk Chocolate Ganache.
- Macarons are so delicious and perfect for freezing.
- Macarons are gluten-free cookies. Try also other gluten free desserts like Zephyr or Meringue Roulade with Berries.
Ingredients note
- Chocolate. Jivara 40 % Valrhona milk chocolate. Any other brand of milk chocolate will work, too.
- Banana. Peeled and mashed, you can also use store-bought banana puree for this recipe.
- Cream. Heavy cream. Do not use half and half or milk.
- Glucose syrup. It can be replaced with inverted sugar, corn syrup, or honey.
- Butter. Unsalted butter at room temperature.
- Salt. Pinch of salt for taste.
How to make this recipe
- Bake macaron shells. For macaron shells, I used my French meringue macaron shells recipe. I’ve colored shells into yellow to look like bananas. I also have an online video lesson on how to make macaron shells using The NO rest method.
- Prepare Banana Ganache.
- Assemble Macarons
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 one banana. Bananas should be soft inside but not too soft (like you would use for banana bread) in the small bowl, mash banana with a fork. Add mashed banana into the chocolate mixture and emulsify with the immersion blender.
Cut unsalted butter into small pieces and add to the ganache. Add a pinch of salt and emulsify with the hand blender again. The ganache should be smooth and shiny. Transfer into a 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 a pastry bag with a round tip and fill macarons.
Expert Tips
- Store-bought banana puree will give longer shell life for macarons.
- Use good-quality milk chocolate for this recipe.
- You can decorate banana macarons with dried bananas.
- Please note that ganache sets fast and may require less time. If you keep ganache in the fridge overnight, then bring it to room temperature before filling macarons.
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Recipe FAQs
After you sandwich the bottoms with the macaron top, store them in the refrigerator in an airtight container. Since this ganache uses fresh fruit (banana) and is not pasteurized, I would recommend eating macarons in 72 hours.
Yes, you can freeze macarons with this ganache and keep them in the freezer for a few months.
This happens if macaron shells do not rest enough before baking.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
This happens if the batter is overmixed. Check the consistency of the batter every 2-3 folds.
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If you make these Banana Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Banana Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 spatula
- 1 pastry 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
- 125 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 a hand blender.
- Peel one banana. In the small bowl, mash the banana with the fork.
- Add mashed banana into the chocolate mixture and emulsify with the hand blender.
- Cut unsalted butter into small pieces and add to ganache. Add a pinch of salt and emulsify with a hand blender again.
- Transfer the ganache into a flat container container and cover it with the plastic wrap “to contact.” Let set in the refrigerator for 1-2 hours. This ganache stabilizes fast.
- Transfer the ganache into a piping bag with a round tip and fill the macarons.
How to make Macaron shells
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a 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 it into a piping bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch them.
- 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 them cool on the baking mat with a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with similar sizes.
I made this ganache a few times… it is absolutely decadent! It was such a surprise of your tastebuds