Salted Caramel Banana Macarons Recipe

Salted Caramel Banana Macarons Recipe | Anne Thornton

Salted Caramel Banana Macarons
Level: Advanced
Yield: Approximately 25 macarons
Total Time: 1 hr 30 min
Preparation: 30 min
Resting: 45 min
Baking: 15 min

Meringue Cookies:

• 1 1/4 cups almond meal
• 1 3/4 cups powdered sugar
• 3 large egg whites, preferably older
• 3 tablespoons meringue powder
• Food coloring (optional)
• Fleur de sel, for sprinkling

Salted Caramel Banana Filling:

• 1/2 cup granulated sugar
• 3/4 tablespoon unsalted butter, softened
• 3 teaspoons heavy cream
• 3/4 teaspoon fleur de sel
• 1 ripe banana

Recommended color and flavor pairings include:

• Deep purple shells paired with black currant preserves (store-bought)
• Deep pink shells with raspberry preserves, homemade or store-bought
• Brown shells filled with peanut butter and jelly
• Yellow shells matched with lemon curd
• Green shells combined with cream cheese frosting and crushed pistachios

Cook's Tips:

Using older egg whites (eggs kept in the fridge for about 4-5 days) is ideal. After separating, allow them to reach room temperature before whipping, as they achieve better volume and whip faster.

Instructions:

1. Preheat your oven to 300F (150C). Prepare two half-sheet pans by lining them with parchment paper or silicone mats.
2. Sift together the almond meal and powdered sugar; set aside.
3. Using a stand mixer or hand mixer, whip the egg whites on low speed until frothy. Gradually add the meringue powder while continuing to whip. Increase the speed to medium and beat until soft peaks form. If you want to add food coloring, divide the meringue into separate bowls and color as desired. Aim for firm, glossy peaks but avoid whipping to stiff peaks (where peaks stand straight up).
4. Gently fold in one-third of the almond mixture. Once incorporated, add the remaining almond flour in two parts, folding carefully to combine without overmixing.
5. Transfer the batter into a pastry bag fitted with a plain 1/2-inch round tip. For easier filling, place the bag upright in a tall glass and fold the top down before spooning the batter in.
6. Pipe 1-inch rounds of batter on the prepared baking sheets. Use a wet fingertip to smooth the tops, or firmly tap the pan on the counter to release air bubbles. Let the piped batter rest for 30 to 60 minutes, depending on humidity, until a skin forms.
7. Sprinkle fleur de sel lightly over the surface of each cookie before baking.
8. Bake one sheet at a time for approximately 15 minutes. After baking, allow the cookies to cool completely.
9. To prepare the filling: In a heavy-bottomed saucepan, combine the sugar and 2 tablespoons of water over medium-high heat. Let the sugar dissolve and caramelize without stirring. Carefully add butter and heavy cream (stand back to avoid steam). Stir until smooth and fully mixed. Stir in the fleur de sel.
10. In a small bowl, mash the ripe banana with a fork. Once the caramel has cooled, mix it with the mashed banana. Spread the filling onto one cookie and sandwich with another. Refrigerate the macarons for at least 24 hours to allow flavors to develop.