Banana Pudding Macarons

Banana pudding is a classic southern dessert that holds a special place in my heart. Growing up, my mom would often make it for our family holidays and after Sunday meals and it just so happened to be my late father’s favorite. With February marking black history month with a theme of family, I knew I wanted to make a version of banana pudding to honor my dad and our heritage. When brainstorming a new recipe to share, naturally I decided to combine my dad’s favorite with French macarons. Turns out macarons are the perfect vessel for delicious banana pudding frosting and Nilla wafers, resulting in a dreamy and soulful one bite version of the classic dessert, to celebrate my dad and family.

BANANA PUDDING FRENCH MACARONS

Banana pudding flavored French macarons, filled with banana pudding frosting, Nilla wafers and freeze-dried bananas. Dairy Free.

this recipe

I am slightly delayed in sharing this macaron recipe for Black History Month, as it is already March, but let’s keep the celebration going, because there’s no expiration date on celebrating our culture and these banana pudding macarons are the perfect way to do so!

MY FAMILY

So much of my upbringing revolved around food and togetherness. From childhood Sunday meals with my mom frying chicken, making biscuits, beans, rice and cornbread and banana pudding for dessert. That is one of the major reasons I love to be in the kitchen and host gatherings to this day. It’s engrained in me from my parents and also past generations. My mom an artist, writer and hairstylist is the heart of our family and my dad, the soul. She spent much of her spare time in the kitchen cooking and baking. My dad, when not playing music, would often share stories of his upbringing. He was born in the south, in Arkansas in 1940, he attended segregated schools and lived through Jim Crow laws. In the 60’s he and his family moved to California for a better life, in what was known as The Great Migration.

There he began a career as a musician, playing the bass and drums alongside some big names in the industry. His music eventually led him to Vancouver BC and then later to WA where he met my mom. Throughout our childhood he was well known within our communities, playing in a jazz band locally and the Seattle area, up until he passed. 

Music and family was my dad’s life, but he also had some favorite hobbies such as photography, record collecting and watching cooking shows. Between my mom and dad, it’s no surprise where I get my passion for photography, baking and music and why that’s such an important part of who I am. Yet, my baking style is much different and evolved from the foods I enjoyed as a kid. Since I’m dairy and mostly gluten free, I very rarely eat the foods I used to, but I love finding a way to incorporate those classic flavors into bakes that suit me and my audience.

BANANA PUDDING FLAVORS

Banana pudding macarons are a perfect example of this. The flavors are spot on with the classic dessert, minus the oxidized bananas and dairy. Although all posh macaron recipes are gluten free, these banana pudding macarons wouldn’t be complete without Nilla wafers. They are an essential part of the dessert, so they’re included to maintain the original flavors, therefore are not gluten free. I also opted for freeze-dried bananas over fresh to avoid the browning. This step worked like a charm, resulting in sweet, creamy and crunchy banana pudding macarons with delicious texture and taste!

Each bite is like a trip down memory lane!

HOW TO MAKE BANANA PUDDING MACARONS

If you’d like to try making these macarons yourself, there are 4 main components to a batch. The shells, frosting, Nilla wafer cookies and freeze dried bananas. The shells are classic almond flavored, so you’ll bake the macaron shells by following the instructions below, or in my macaron recipe guide here.

The frosting’s made with organic vanilla pudding mix, freeze-dried banana, organic shortening, icing sugar, vanilla and a pinch of salt. Once mixed and combined it’s transferred to a piping bag fitted with tip 1M.

MACARON ASSEMBLY

Assembling the macarons, requires matching up the macaron shells, then piping a frosting rosette onto the bottom macaron shell. Top with two mini nilla wafer cookies, then pipe an additional frosting rosette on top of the wafter cookies. Place the second macaron shell on top to create a sandwich.

Garnish with piped frosting and a freeze-dried banana. 

Below is macaron video to show you exactly how they come together!

Banana Pudding Macarons

• Author: Posh Little Designs
• Prep Time: 30
• Cook Time: 75
• Total Time: 1 hour 45 minutes
• Yield: 24 1x
• Category: Baking
• Method: Macarons
• Cuisine: French

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Description

Banana pudding flavored French macarons, filled with banana pudding frosting, Nilla wafers and freeze-dried bananas. Dairy Free.

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Ingredients

Scale 1x2x3x

FOR THE MACARON SHELLS:

• 106 grams of almond meal
• 106 grams powdered sugar
• 41 and 45 grams of egg whites divided
• 115 grams of granulated sugar
• 79 grams of water
• dash of cream of tartar or lemon juice for stabilizing
• ¼ tsp yellow gel or powder food coloring

FOR THE BANANA PUDDING FROSTING: (dairy free)

• 3/4 cups organic shortening or vegan butter (regular butter will also work)
• 3/4 cups icing sugar
• 1/2 cup freeze dried bananas ground into a fine powder (less than 1/2 cup in powder form)
• 1 tbsp organic vanilla pudding mix (or tablespoon of prepared pudding for a smoother frosting)
• 1 tsp vanilla extract
• pinch of salt

ADDITIONAL INGREDIENTS/SUPPLIES:

• Mini Nilla wafer cookies
• Freeze-dried banana slices
• Piping bag fitted with open star Tip 1M
• Piping bag fitted with round Tip 12
• Silpat or parchment

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Instructions

FOR THE MACARONS:

1. Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
2. Prep and measure all of the ingredients using a kitchen scale.
3. Prep a piping bag with a round tip. I use Wilton tip 10.
4. Line 2 baking sheets with silpat (or parchment).
5. Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
6. Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended then add gel food coloring and mix well until fully incorporated. The finished mix will be paste-like. Set aside.
7. For the sugar syrup:
8. To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
9. Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
10. Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
11. If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
12. Watch the sugar syrup closely.
13. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
14. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue (being careful not to touch the whisk )until thoroughly combined.
15. Increase the mixing speed to high and whisk sugar and meringue together until glossy and medium peaks form and the meringue has cooled (it can still be slightly warm).
16. Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
17. Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
18. **Be careful not to over-mix**
19. You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
20. Transfer batter to the prepped piping bag(s).
21. Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet.
22. Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds. Continue to pipe until you’ve filled an entire baking sheet.
23. *Tap the macarons on the counter three times to release air bubbles.
24. *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
25. Before placing the macs in the oven, let them rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
26. Preheat oven to 300 degrees F.
27. Once dry to touch, place the macarons in the middle rack of the oven.
28. Feet will form halfway through the baking process.
29. Bake for 12-14 minutes.
30. Remove from oven and allow 15-20 minutes to cool before attempting to remove the shells from the silpat/parchment paper.
31. Once macarons are completely cool, gently remove from parchment paper/silpat.
32. Repeat same steps to bake the remaining macaron batter.
33. They’re ready to fill.

FOR THE BANANA PUDDING FROSTING:

1. Mix the shortening, icing sugar, freeze dried banana powder, vanilla and salt into a mixing bowl until fully combined.
2. Transfer to a piping bag fitted with tip 1M or similar.

BANANA PUDDING MACARON ASSEMBLY

1. Match up the macaron shells, then pipE a frosting rosette onto the bottom macaron shell.
2. Top with two mini nilla wafer cookies, then pipe an additional frosting rosette on top of the wafter cookies.
3. Place the second macaron shell on top to create a sandwich.
4. Garnish the top of the shell with piped frosting and a freeze-dried banana. 
5. Transfer to the fridge to mature for at least two hours or up to 24.
6. They will stay fresh in the fridge for 3 days.

 

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Notes

Transfer to freezer for up to 6 months to preserve.

Keywords: banana pudding recipe, banana pudding macarons, how to make macarons, macaron recipes, black history month, southern desserts

Packed with flavor and nostalgia, these french macarons would be perfect for any gathering and for anyone who loves banana pudding! 

This is a dessert and macaron flavor I am deeply proud to share and and I hope you enjoy them much as my family has. 

Be sure to comment below, or pin/bookmark this yummy macaron recipe to give it a try!

This post titled Banana Pudding Macarons was seen first on Posh Little Designs. All Rights Reserved. 2021