Banana Macarons
The best ganache recipe you can find!
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.