Have you got a lot of bananas and no idea what to do with them? Make some banana macarons! The best way to make overripe bananas last a few more days is to turn them into banana macarons.
The colorful macarons are such a delight to the eyes. At some point in our lives, we have eaten them, loved them, and are familiar with them. The world-famous French macarons actually have a humble beginning. Do you know the story behind it?
Originally, macarons were much different from what we know today. At one time, they were more like cookies, a simple combination of almond flour, sugar, and egg whites. They were crunchy on the outside, but on the inside, they were soft.
Modern Day Macarons
In the present day, there are two main ways to prepare macarons. The French method and the Italian method. A key distinction between the French method and the Italian method is how the meringue is made.
The French method involves whisking egg whites until stiff peaks rise to the surface. After that, sifted, ground almonds and powdered sugar are (folded) blended together gradually until a smooth consistency has been achieved.
Macaronage can be defined as knocking out air and folding the ingredients together in a certain way.
In the Italian method, egg whites are whisked with sugar syrup to make meringues. Additionally, raw egg whites and sifted almonds are combined well to make a paste.
Macaron mixture is made by mixing together meringue and almond paste. However, the method is also considered to be more structurally sound. The sugar syrup temperature must also be measured with a candy thermometer.
Macarons Around The World
Around the world, macarons have become one of the most popular deserts due to their fascinating history. Various countries have adapted this traditionally French dessert to their own tastes.
Known as makaron or makoron in Japan, macarons are a popular confection there. Alternatively, makaron can be made using peanut flour in place of almonds and flavored with wagashi-style flavors.
In Switzerland, Luxemburgerli is a macaron. With two almond meringue disks and a buttercream filling in between, this macaron is heavenly. Luxemburgerli is comparatively smaller and lighter than other macarons.
In the United States, macarons come in a variety of flavors. Some of the popular flavors include peanut butter and jelly, snickers, peach champagne, mint, cheesecake, pumpkin, pistachio, strawberry and salted caramel popcorn.
There are gas stations and chain restaurants like McDonald’s selling macarons in several European countries like Portugal, France, Belgium, etc.
You would never guess these delicious and decadent macarons have such an interesting history and origin! Can you suggest a flavor of macaron that is most popular in your country?
Are Macarons French?
Despite their association with France, macarons are actually believed to have originated in Italy and were brought over in the 16th century by Catherine de Medici, queen of France.
Easy to make quick and healthy macarons full of vitamins and nutrients. Banana is used to sweeten naturally and replaces eggs in this vegan macarons recipe. These healthy treats are nut-free, gluten-free, grain-free, oil-free, dairy-free, whole 30, paleo and vegan
You can never have too much dessert. Whether it’s cookies, cake, or pie, you can’t go wrong. Occasionally, you should change things up with something a little fancier: macarons are a perfect example.
No more looking for a bakery that sells banana macarons, bake your own. Enjoy the goodness of the flavored French macaron at home. If this is your first time and you’re wondering ‘how are macarons made, well, here you go!
Serving: 1 Piece | Calories: 110kcal | Carbohydrates: 12g | Calcium: 2.5mg | Protein: 2.5g | Fat: 7g | Saturated Fat: 2.5g | Cholesterol: 13mg | Trans Fat: 2g | Sodium: 17mg | Potassium: 3mg | Fiber: 1.8g | Sugar: 21g | Vitamin A: 10iu | Vitamin C: 2.5mg | Iron: 4mg
Tips And Tricks For Making Banana Macarons
- Texture Of Bananas – Mash the bananas well. The banana jam’s texture will be determined by this. The taste will also be enhanced if the bananas are mashed well.
- Temperature Of Ingredients – Let the ingredients come to room temperature before starting the recipe in order to eliminate coldness.
- Finger Run Test – Shells need to rest for feet to form, so don’t skip this step. It should be easy for you to run your finger smoothly over the tops without them sticking.
- Resting Of Macaron Shells Before Baking – You must let macarons dry out for long enough before baking them, otherwise your macarons will crack.
- Temperature Of Oven – Your macarons are greatly impacted by the temperature of the oven. If the temperature of the oven is too high, the macarons may crack, turn brown, or develop large ruffled feet.
- Use Of Oil Free Bowl – Make sure there is no oil on your bowls. The meringue will be ruined if your bowls or beaters have oil. Glass or metal bowls are better choices than plastic bowls since they do not tend to hold oil. Before you begin using it, wipe everything down with a clean cloth to avoid oily residue.
Frequently Asked Questions About Banana Macarons
1. What should you serve with banana macarons?
Choose the beverage that matches the flavor of your macarons when selecting the perfect accompaniment. However, depending on the time of day, coffee, tea, or champagne are three of the most popular beverages/drinks that go well with macarons.
2. What types of bananas should be used in banana macarons?
The best option would be to use an overripe Lakatan Banana.
3. Why is macaron so popular all over the world?
A macaron makes a better visual statement than a cupcake in every way. A meringue-based cake with two crusty, round layers and a filling in the center look heavy and cute. It has a smooth and appealing texture thanks to the almond flour and sugar used for the outer crust. It is extremely popular for dessert lovers all over the world.
4. For how many days can the macarons stay fresh? Can you freeze macarons?
The best way to keep your macarons fresh is by storing them in the fridge. They can be stored for up to 3-4 days in the refrigerator. You won’t be able to tell any difference in taste because the ingredients will still be fresh. You can freeze the macarons too. Keep them in an airtight container or ziplock bag.
5. How do I know if I’ve overmixed the batter?
An over-mixed batter will have an extremely runny consistency and will flow from the spatula rapidly into the bowl. When piped, they will spread out to form large pancakes. Keep in mind that scraping the batter every few folds will prevent overmixing.
6. What causes my macaron shells to be hollow?
Hollow shells can be caused by a number of factors like too much air is still in the batter or the oven temperature is too high. Ensure that the batter is folded and scraped until it forms thick slow ribbons.
7. Why does my buttercream appear separated?
If the white chocolate is added too soon and straight after it has melted, the buttercream will separate. Follow as instructed in the recipe.
8. What are some other banana flavors for macarons that can be tried out?
You can try out banana pudding macarons, chocolate banana macarons, strawberry banana macarons, banana bread macarons, banana caramel macarons etc.
9. How can I make egg free macarons?
Aquafaba is commonly used as an egg white replacement in eggless macarons. It is the water chickpeas have been cooked in. A gelatinous liquid, aquafaba, whips up just as well as egg whites. You can make eggless macarons if you have aquafaba.
Read Also: Gluten Free And Dairy Free Bread Recipe
Some people ask, “Are macarons cookies?” You are partially correct. Putting it simply, they are French sandwich-like cookies. These are gluten free macarons. Because it is both gluten-free and wheat-free, almond flour makes for an excellent and healthy baking choice.
You’ll be able to taste banana cream pie when you bite into these banana macarons. The banana macaron shells are soft and chewy. The fillings for macarons are irresistibly creamy.
These banana macarons are a sophisticated combination of cookie and pie. Try out this simple and easy macarons recipe at home and you won’t buy macarons online anymore. Try it just once and you won’t be able to get enough.
Read More Macaron Recipes:
- Nozzle (Wilton 2A)
- Piping Bag
Ingredients For Making The Banana Macarons
The following ingredients will be used to make banana macarons:
For Macaron Shell:
- 183 g Powdered Sugar
- 200 g Almond Powder
- 152 g Egg White
- 152 g Granulated Sugar
- 2-3 Drops Yellow Gel Food Color
For Banana Jam:
- 5 Piece Overripe Bananas
- 66 g Powdered Sugar
- 2 tsp Cinnamon Powder
- 2 Tbsp Lemon Juice
For Banana Butter Cream:
- 100 g Butter
- 63 g Whipped Cream
- 1 Cup White Chocolate
- 5 Tbsp Banana Jam
- 2 tsp Vanilla Essence
Instructions For Making Banana Macarons:
Use the followinginstructions for making banana macarons:
For Yellow Macaron Shells:
- You need almond flour for macarons. Sieve 183 grams of powdered sugar and 200 grams of almond powderin a separate bowl.
- In another large bowl, pour 152 grams of room temperature egg whites and whisk with the help ofa hand mixer.
- Next, add 152 grams of granulated sugar to the bowl gradually. Once more, whisk well until stiff peaks are formed.
- Finally, add yellow food color to the bowl since they are banana flavored macarons.
NOTE: Only gel food colors should be used.
- Now, combine the sieved almond flour and powdered sugar in the egg white coloring mixture. Slowly mix the ingredients thoroughly by using the spatula.
NOTE: Fold the mixture for combining it. Scrape the sides of the bowl starting from the centerand moving as gently as possible.
- Continue mixing until you achieve the desired color andtexture. Fold and mix until the batter is smooth. Be careful not to overmix. If the macaron shell battermelts when drizzled on top of itself, it is ready.
- Next, take a bakingor piping bag fitted with a#6 and carefully transfer the batter into the bag. Once the piping bag is filled with the batter, snip the end.
- After that, draw 2-3 circles on the parchment paper or the baking sheet and fill them up from thecenter, moving the bag to the edges of the circles.
- Pipe the bag into a macaron shape. Pipe the macarons ontothe parchment paper or baking sheet in 1½-inch circles, leaving at least 1 inch between two circles.
- Tap the baking sheet onto the kitchen platform to get rid of the air bubbles.
- Then, allow the baking sheet to sit at room temperature for around 20-30 minutes before baking.
- Check and make surenothing sticks to your finger before baking. If it doesn’t, you’re good toproceed further.
- Preheat the oven to 150°. To get macaron shells, bake them at 140° Celsius for 20 minutes.
- Once the macarons are baked, remove them from the oven and allow them to cool completely on the baking sheet.
For Making Banana Jam:
- Step one, peel allthe bananas and cut them up into pieces using a knife.
- Now, mash the bananas really well.
- Then, add powdered sugar, cinnamon powder, and lemon juice to the mashed banana.
- Beat all these ingredients well with the help of a hand mixer.
- Put the mixture over medium heat and bring to a boil, stir it onstantly. Remember to continue stirringcontinuously.
- Keep a close watch, once the banana jam has thickened, preserve it.
For Making Banana Macaron Filling/Buttercream For Macarons:
- To make the banana buttercream, place the whipped cream in a bowl and beat it until stiff peaksform.
- Then, add butter andbanana jam to the whipped cream bowl. Melt white chocolate in the microwave oron a low flame.
- Next, pour the melted white chocolate and combine the melted white chocolate with whipped cream,butter, and banana jam. Again beat it until incorporated.
- Finally, sprinkle some chocolate chips.
NOTE: You should melt the white chocolate using milk, whipped cream, or fresh cream otherwise it will burn. Don’t pour the hot white chocolate into the whipped cream bowl immediately after melting it. Wait and let it cool down.
Assembly Of Macaron Shells And Banana-Butter Cream:
- The first step is to demold the macarons from parchment paper.
- Then, place a single macaron at the bottom.
- After that, fill in the banana buttercream using a baking or piping bag.
- Place another macaron on top of the banana buttercream layer. Sandwich the macarons on the bottom with the one on the top.
- Mash the bananas well. The banana jam’s texture will be determined by this. The taste will also be enhanced if the bananas are mashed well.
- Let the ingredients come to room temperature before starting the recipe in order to eliminate coldness.
- Shells need to rest for feet to form, so don’t skip this step. It should be easy for you to run your finger smoothly over the tops without them sticking.
- You must let macarons dry out for long enough before baking them, otherwise, your macarons will crack.
- Your macarons are greatly impacted by the temperature of the oven. If the temperature of the oven is too high, the macarons may crack, turn brown, or develop large ruffled feet.
- Make sure there is no oil on your bowls. The meringue will be ruined if your bowls or beaters have oil. Glass or metal bowls are better choices than plastic bowls since they do not tend to hold oil. Before you begin using it, wipe everything down with a clean cloth to avoid oily residue.