Banana pudding flavored French macarons, filled banana pudding frosting, Nilla wafers and freeze-dried bananas. Dairy Free.
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
- 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
FOR THE MACARONS:
- 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.
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with a round tip. I use Wilton tip 10.
- Line 2 baking sheets with silpat (or parchment).
- 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.
- 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.
- For the sugar syrup:
- 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**.
- 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.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
- 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.
- Watch the sugar syrup closely.
- As soon as the sugar syrup reaches 248 degrees F, remove from heat.
- 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.
- Increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
- 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.
- 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.
- **Be careful not to over-mix**
- 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.
- Transfer batter to the prepped piping bag(s).
- Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet.
- 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.
- *Tap the macarons on the counter three times to release air bubbles.
- *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
- 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.
- Preheat oven to 300 degrees F.
- Once dry to touch, place the macarons in the middle rack of the oven.
- Feet will form halfway through the baking process.
- Bake for 12-14 minutes.
- Remove from oven and allow 15-20 minutes to cool before attempting to remove the shells from the silpat/parchment paper.
- Once macarons are completely cool, gently remove from parchment paper/silpat.
- Repeat same steps to bake the remaining macaron batter.
- They’re ready to fill.
FOR THE BANANA PUDDING FROSTING:
- Mix the shortening, icing sugar, freeze dried banana powder, vanilla and salt into a mixing bowl until fully combined.
- Transfer to a piping bag fitted with tip 1M or similar.
BANANA PUDDING MACARON ASSEMBLY
- Match up the macaron shells, then pipE 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 the top of the shell with piped frosting and a freeze-dried banana.
- Transfer to the fridge to mature for at least two hours or up to 24.
- They will stay fresh in the fridge for 3 days.
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