Banana Macarons with Banana Ganache

Before you start, check our almond flour guide. Keep the filled macarons according to the macaron storage guide.

Banana and white chocolate make a creamy filling for a batch of macaron shells. The ganache needs time to cool and thicken before you pipe it.

Use your preferred shell recipe, or follow the shell instructions in our salted butter popcorn macarons, then fill them with the banana ganache below instead of the popcorn filling.

Banana Macarons

Banana ganache adapted from Adriano Zumbo

Filling prep: about 30 minutes, plus cooling | Chill: a few hours or overnight | Yield: about 20 filled macarons, depending on shell size

Allow additional time to make the shells. Follow your chosen shell recipe for resting and baking times.

Ingredients:

• 1 batch macaron shells (use your preferred recipe or the shells from our popcorn macarons)
• 165g ripe bananas, peeled and chopped
• 5g lemon juice
• 40g thin pouring cream
• 255g white couverture chocolate, chopped finely

Method:

1. Make your macaron shells using your chosen recipe. Let them cool before filling.
2. To make the ganache: puree the banana and lemon juice in a food processor. Place the banana and cream in a saucepan.
3. Put the chopped chocolate in a bowl.
4. Bring the banana-cream mixture to a boil, then pour over the chocolate. Let sit for 2 minutes.
5. Stir until smooth. Let the ganache cool until thick enough to pipe.
6. Pipe onto half the shells, then sandwich with the rest. Press gently until the filling reaches the edges. (Careful — it’s sticky!)
7. Chill for a few hours or overnight. Let them come to room temp before serving.

Banana Macaron Baking Tips

• Use a metal bowl for whipping egg whites — plastic can hold grease.
• Whisk gradually to glossy, stiff peaks. Stop before the whites become dry and clumpy.
• Grind & sieve your almond flour and icing sugar. Don’t over-process, though, or it’ll release oils.
• Knock out the air when folding the mix. It should slowly drop off the spoon and settle back after 30 seconds.
• Let them rest before baking — the "skin" on top gives you that signature macaron foot (more on macaron troubleshooting).
• To test doneness: Gently lift one macaron — if it peels clean, it’s ready.

For another filling, try our salted butter popcorn macarons. Or make a cake for afternoon tea with our Earl Grey and lavender recipe.