Homemade Banana Macarons: Chewy Perfection
Homemade Banana Macarons: Chewy Perfection
Crafting Delightful Banana Macarons with a Chewy Shell and Sweet Filling
Indulge in the exquisite texture of chewy macaron shells paired with a lusciously smooth and sweet banana filling. These delightful banana macarons are elevated by homemade banana jam, offering an intensified banana aroma that’s simply divine. They are the perfect accompaniment to a cup of coffee, creating a harmonious pairing. Prepare to be captivated by their irresistible charm – you won’t be able to stop at just one! Let’s create these wonderful banana macarons together!
Macaron Shell Ingredients- 100g finely ground almond flour
- 80g powdered sugar
- 80g egg whites (at room temperature)
- 80g granulated sugar
- A few drops of yellow food coloring (optional)
Sweet Banana Filling Ingredients- 100g Anglaise butter cream (warmed)
- 3 Tbsp homemade banana jam (or store-bought)
- 100g Anglaise butter cream (warmed)
- 3 Tbsp homemade banana jam (or store-bought)
Cooking Instructions
Step 1
Prepare all your ingredients accurately for making delicious banana macarons. Ensure your egg whites are at room temperature, as this is crucial for achieving a stable meringue.
Step 2
In a bowl, add 80g of egg whites. Measure out 40g of the granulated sugar and add it to the egg whites. Whisk with a balloon whisk for about 2 minutes until a foamy texture appears.
Step 3
Once foamy, gradually add the remaining 40g of sugar in 2-3 additions while continuing to whisk. Whip until you achieve about 80% meringue. This means when you lift the whisk, the meringue peaks should droop slightly, resembling a soft beak or a ‘wavy’ consistency, like jelly.
Step 4
Add a few drops of yellow food coloring to achieve the desired banana hue for your macarons. If you’re skipping the food coloring, whip the meringue a bit longer to ensure it’s firm. Gently fold in the color if using.
Step 5
Continue whisking the meringue until it forms stiff peaks that stand straight up and don’t droop. The meringue should be firm enough that when you turn the bowl upside down, it stays in place, ensuring the macaron shells hold their shape.
Step 6
Sift the almond flour and powdered sugar together into a fine mesh sieve, repeating this process 2-3 times. This ensures a lump-free mixture and incorporates air, which helps in creating smooth macaron shells.
Step 7
Add about one-third of the stiff meringue to the sifted dry ingredients. Using a spatula, gently fold the mixture until just combined and no dry streaks remain. Be careful not to overmix, as this can deflate the meringue.
Step 8
Add the remaining meringue to the bowl and begin the ‘macaronage’ process. This involves gently deflating the meringue while folding it into the dry ingredients. Use your spatula to scrape down the sides of the bowl and fold the batter towards the center. Continue this motion, turning the batter in circles, until it flows like a ribbon from the spatula, forming a ‘lava’ consistency where it falls slowly in a continuous ribbon that can hold its shape briefly.
Step 9
Carefully transfer the macaron batter into a piping bag fitted with a round tip. Secure the opening of the piping bag to prevent the batter from leaking.
Step 10
Pipe rounds of batter onto a baking sheet lined with parchment paper or a silicone mat. Aim for uniform sizes and leave a little space between each piped shell. Allow the piped shells to dry in a well-ventilated area for 30 minutes to 1 hour, or until a skin forms. The drying time will vary depending on the humidity and ambient temperature.
Step 11
The shells are properly dried when you can gently touch the surface and no batter sticks to your finger, and the glossy sheen has disappeared. This dry skin is essential for the ‘feet’ to form properly during baking.
Step 12
Bake in a preheated oven at 135°C (275°F) for 12-13 minutes. Oven temperatures can vary, so adjust as needed. Once baked, remove the shells from the oven and let them cool completely on the baking sheet.
Step 13
In a bowl, combine the warmed Anglaise butter cream and the homemade banana jam. Mix until smooth and well incorporated, creating a creamy filling. (Refer to the Anglaise butter cream and banana jam recipes if needed.)
Step 14
Transfer the prepared banana macaron filling into a piping bag, preferably fitted with a round tip.
Step 15
On the flat side of a cooled macaron shell, pipe a dollop of the banana filling. Match the size of the filling to the size of the macaron shell for a balanced sandwich.
Step 16
For an extra burst of banana flavor, add a small amount of extra banana jam in the center of the filling before closing the macaron. This intensifies the banana taste!
Step 17
Place another macaron shell on top and gently press down to sandwich the filling. Your delicious and chewy homemade banana macarons are now complete! For the best texture and flavor, refrigerate for at least 24 hours to mature before enjoying.
