Banana Macarons + Some Handy Macaron Baking Tips
2013-06-29

Okay, so I know I’ve posted a lot of macaron recipes already… I may be a bit obsessed. But I just love trying out new flavours! The amount of flavour you can pack into a delicate little macaron is amazing — plus, I have two Zumbo cookbooks to work through!
This week? Banana Macarons.
These little beauties pack a big banana flavour and are seriously delicious.
🍌 Banana Macarons
Banana ganache adapted from Adriano Zumbo
Ingredients:
- 1 batch macaron shells (recipe here — just colour them yellow)
- 165g ripe bananas, peeled and chopped
- 5g lemon juice
- 40g thin pouring cream
- 255g white couverture chocolate, chopped finely
Method:
- Make your macaron shells using your favourite recipe (I used my go-to one) and tint them yellow.
- To make the ganache: puree banana in a food processor.
Place the banana and cream in a saucepan. - Put the chopped chocolate in a bowl.
- Bring the banana-cream mixture to a boil, then pour over the chocolate. Let sit for 2 minutes.
- Stir until smooth. Let the ganache cool until thick enough to pipe.
- Pipe onto half the shells, then sandwich with the rest.
Press gently until the filling reaches the edges. (Careful — it’s sticky!) - Chill for a few hours or overnight. Let them come to room temp before serving.
🧠 Handy Tips for Perfect Macarons
- Use a metal bowl for whipping egg whites — plastic can hold grease.
- Whip egg whites on medium, not high — high speed can “burn” them.
- Don’t overwhip. The mixture should be glossy and stiff. The classic test: tip the bowl upside down — no fallout = perfect.
- 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.
- To test doneness: Gently lift one macaron — if it peels clean, it’s ready.
Enjoy these banana dreams in cookie form 🍌💛
Want another fruity hit? Try Earl Grey Tea Cake with Lavender Swiss Meringue Buttercream.