Banana Macarons
These delicious Banana Macarons are filled with milk chocolate ganache. This is the best recipe you can find!
Servings: 30 macarons
Calories: 116kcal
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.
Notes
Get all ingredients and tools ready before baking.
Store-bought banana puree will give longer shell life for macarons.
Nutrition
Serving: 1macaron | Calories: 116kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 5mg | Sodium: 40mg | Potassium: 41mg | Fiber: 1g | Sugar: 13g | Vitamin A: 69IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 0.4mg
