To me, there aren’t many better combinations than banana + dulce de leche. And that’s why I bring these Banoffee Macarons to the party today. Also, some tips on how to make macarons!
Let’s begin by talking about these beauties.
These Banoffee Macarons are filled with dulce de leche and banana. Topped with whipped cream and chocolate curls.
Here are the chocolate curls I used in my Banoffee Macarons. They’re simply awesome.
I’ve used them in another recipe as well (coming soon!). Ps. it also involves banana + dulce de leche!
Guys, you might not be able to tell, but I had some problems with these Banoffee Macarons, actually.
I made a mistake while making the batter. And I totally did it because I wasn’t paying my fullest attention to making the macarons.
I overwhipped my meringue in the beginning.
What happens if you overwhip the meringue when making macarons?
Well, I overwhipped the macarons slightly. When I turned off my mixer, the egg whites were starting to clump up.
If your egg whites start to clump up, or form a ball around the whisk, you’re probably overwhipping your meringue.
This is a huge tip about making macarons. Be really careful not to overwhip your meringue. Stop before the whites clump up and form a ball around the whisk.
When ready, your meringue tips should be resembling birds curvy beaks, but still stiff and holding their shape.
Anyway, my mistake of overwhipping the meringue when making my Banoffee Macarons, had two consequences.
First- The feet of the macarons are a little bit off, kind of retracted, they didn’t fully rise. The feet of the macarons kind of resemble cracks at the edge of the shell.
Second- Since my meringue overwhipped, the batter was kind of stiff when folding, making me work a little bit harder. As I kept folding, the batter was becoming too liquid, but it still wasn’t turning smooth when piped, leaving lots of peaks, and deformities in the shells.
Based on this, I can recommend three major tips on making macarons today.
- Don’t overwhip your meringue.
As discussed above, just don’t overwhip your meringue. Besides both of the consequences I described (undeveloped/weird feet, and uneven surface), your macarons may also turn hollow from overwhipping your meringue.
- Pay attention…
…to every single step of the recipe when making macarons, stay present, bring your strong energy to the game, or a lot can go wrong. The slightest lack of engagement when making macarons can lead to problems. I turned my back for one second to put some dishes away, lost track of time, and bam, overwhipped meringue.
- Make the best of it.
I know my macarons didn’t turn out completely perfect this time. And I even thought about tossing them, at first. But then I decided to make the best of it, come here and tell you all, my fellow macaron baker friends, what can happen when you overwhip your meringue when making macarons. Whenever you are faced with a failure, or a challenge, you have two options: let it upset you, or make it a way of learning happen. And here I am trying to make this learning happen for myself and also for you.
The filling in these Banoffee Macarons is simply sliced banana and dulce de leche, which can be store bought, or made at home, just read the instructions down below.
Make sure the banana slices are very thin so you can easily place the top shell on the macaron, and it won’t be crooked.
If you like Dulce de leche, here are some other amazing recipes you can try:
I would not recommend freezing these macarons, as the bananas in the middle might become too sticky, dark in color. And the whipped cream on top also won’t be able to withstand the freezing/thawing.
You can still freeze the unassembled shells, and just assemble the day before you serve these macarons.
It’s always best to let macarons mature overnight before serving them. For taste and texture sake.
Want to see more macaron recipes and tips?
Stay tuned for my eBook coming out during summer. Subscribe to my blog, on the side bar to get any notifications of new posts.
Or, just check my huge Macaron section on my blog, with tones of macaron recipes, ideas, macaron tricks, tips on how to make french macarons, and more.
Here are some of my favorite macaron recipes:
- Toffee Macarons
- Cookie Dough Macarons
- Blackberry Macarons
- Samoa Cookie Macarons
- Brigadeiro Macarons
- Pecan Macarons
- Coffee Macarons
Thank you so much for reading my blog. Have a great day!
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- 3 egg whites 100 grams 3.5 oz
- 1/2 cup white granulated sugar 100 grams 3.5 oz
- 1 cup almond flour 96 grams 3.4 oz
- 3/4 cup powdered sugar 90 grams 3.17 oz
- 1 can condensed milk or 1/3 cup storebought dulce de leche
- 1 banana sliced thin
For the top
- 1/3 cup heavy cream
- 1/2 tablespoons powdered sugar optional
- Chocolate curls or chocolate shavings to decorate the top
Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
Line two baking sheets with parchment paper or silicone mat.
I use a baking mat with the macaron template already in it. There are places you can print your own, and just place it under silicon mat, or parchment paper.
Measure out all of your ingredients.
Sift powdered sugar and almond flour together. Set aside.
Now you can finally start.
Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
Make sure the bottom of the bowl isn’t touching the simmering water.
Transfer mixture to the bowl of a stand mixer.
With the whisk attachment, whisk mixture on high speed for a few minutes until stiff peaks are formed.
Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
Pour powdered sugar and almond flour into stiff whites.
Start folding gently forming a letter J with a spatula. Add the food coloring at this point.
It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have to have a couple failed batches before you get this right.
First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
This is the most important part about making macarons in my opinion.
Once you’ve piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
Pre-heat the oven to 325F.
Bake one tray at a time.
Bake for 4 minutes, rotate tray.
Bake for 4 more minutes, check if it needs to be rotated again. You will know if it needs to be rotated again depending on how the macarons are baking. Take a look at them, if one side seems taller then the other, maybe you have to rotate the tray again.
Bake for around 4 minutes or so. Really keep an eye out, not to overbake.
When baked, the macarons will have a deeper color and formed feet.
Remove from the oven and bake the other tray.
Let the macarons cool down before proceeding with the filling.
Dulce de leche
To make dulce de leche at home, you take many different approaches. Check the post above to read 3 different approaches on how to make dulce de leche from a can of condensed milk.
My favorite way to make dulce de leche starts with an unopened can of condensed milk. Place sealed can in a pressure cooker with enough water to cover it plus at least 2 inches.
Then, bring the water to a boil and cook under pressure for 30 minutes.
Let pressure release naturally and let can and water cool down all the way before removing and opening the can.
When you open the can, it will be a thick darkened caramel inside.
Place contents in a container and put it in the fridge until cold and firm.
Whip heavy cream with powdered sugar on high until it achieve stiff peaks, about 1 minute or so.
Place it in a piping bag.
How to assemble
Pipe a circle of dulce de leche around the edges of the macaron, in a way that you have a little hole in the middle. Fill the little hole with a couple slices of banana. Don’t overfill it. Place another shell on top. Pipe some whipped cream on top of the macarons, and then top with the chocolate curls, or chocolate shavings.
These Dulce de Leche Walnut Macarons are best stored for up to 7 days in the fridge. If you want to freeze them, just make sure to package them really well, in a container in the freezer, and keep it for 1 month.