These banana macarons taste just like a slice of banana cream pie! The soft and chewy macaron shells are filled with an irresistibly creamy vanilla custard frosting, layered with slices of fresh banana, and topped with fluffy toasted meringue. These cookies are an elevated mashup of a pie and cookie that will have you reaching for more every single time!
These banana macarons will have your taste buds DANCING with banana cream pie flavor!
I'm convinced any dessert or flavor, in general, can be made into a macaron cookie, and this recipe is proof!
The vanilla custard buttercream tastes just like the filling of a banana cream pie, and it's so easy to make. To really complete the pie flavor experience, I piped my favorite three-ingredient meringue on top and caramelized it with a quick touch of a kitchen torch.
If you've never made these bite-sized cookies before, this recipe is for you! There are in-depth step-by-step photos, tips, tricks, and detailed instructions for you to make these cookies with success.
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banana macaron highlights
- Bite sized cookies bursting with vanilla custard and fresh banana flavor
- Easy to follow recipe
- One pot creamy and fluffy vanilla custard
- Elegant while easy-to-prepare
- One-of-a-kind macaron flavor!
ingredient notes
- Almond meal: I love buying mine in bulk from Costco or Bob's Red Mill as they have the best high-quality meal.
- Sugar: I use cane sugar as it has a fine texture which is perfect for macarons.
- Egg whites: Fresh egg whites are required for successful macarons.
- Banana: Using a fresh, perfectly ripe banana is best so that the slices aren't soggy.
Full ingredient measurements and instructions can be found in the recipe card below!
helpful equipment & tools
- Kitchen scale: I have this exact scale and it's always less than $10 on Amazon. The ratio of ingredients is the most important key to success!
- Fine mesh sifter: This tool is required for sifting the dry ingredients so your shells are smooth and lump-free.
- Kitchen Aid stand mixer: I have a standard 5-quart mixer, but any size should work well. I don't recommend using a hand-mixer but I know some people that do have success with them!
- Silicone baking mats: I prefer to bake on a silicone baking mat to maintain even heat.
- 18-inch piping bag: A large bag will be easier to pipe with and you can fit all the batter inside it!
- #12 Wilton tip: This tip is what I use every single time. It's a small round tip that allows more control over piping the batter.
instructions
overview
- Make the vanilla custard
- Make the shells
- Finish the buttercream
- Assemble the shells
- Make the meringue
step-by-step
Step 1: In a small pot, combine the flour, milk, egg yolks, and sugar and whisk to combine.
Step 2: Heat the pot over medium-low, stirring constantly with a rubber spatula or whisk for 9-10 minutes or until the custard is thick and resembles a pudding consistency.
TIP: If the custard is not stirred constantly, the eggs will scramble! It's ok if it does, just push the custard through a fine-mesh strainer before cooling.
Step 3: Pour the custard into a small bowl and add the vanilla and butter, stirring to combine. Place a piece of cling wrap over the top so that it touches the top of the custard to prevent dry skin from forming. Place the custard in an ice bath and set it aside.
Step 4: Once completely cooled, start mixing the soft butter in a stand mixing bowl with the paddle attachment. Add in the powdered sugar a little bit at a time, mixing on low until completely combined. Once all the sugar is added, start adding in the custard one tablespoon at a time, mixing VERY well after each addition before adding the next. When all the custard has been added, turn the mixer back up to high speed and whip for 1-2 minutes until smooth and creamy.
TIP: Do not add the custard in more than one tablespoon at a time or the buttercream will curdle and not combine fully. If the buttercream looks separated, keep whipping on high speed until smooth.
Step 1: Sift the powder sugar and almond meal together into a large bowl, then set it aside.
Step 2: Add the egg whites to a clean stand mixing bowl and use the whisk attachment to whip the whites to soft peaks. Sprinkle the sugar into the mixing bowl and then continue mixing until stiff peaks form.
TIP- Make sure your egg whites are at a stiff peak before moving on. You should look for the meringue to be glossy, shiny, and hold a stiff peak when the whisk is removed.
Step 3: Add the stiff whites to a large bowl and add ⅓ of the dry ingredients. Fold them together with a rubber spatula and then add the next third. Continue folding until all of the dries are combined into the meringue. Add one small drop of Americolor Yellow gel coloring.
Step 4: Scrape the batter against the sides of the bowl until the batter starts looking thinner and glossy. Pick up some of the batter and let it fall off the spatula. If it falls slowly in ribbons and you can draw a figure 8 with it, the batter is ready.
TIP- Scrape the batter slowly to prevent you from over-mixing the batter, in which case you would have to start over!
Step 6: Fit an 18-inch piping bag with a #12 round Wilton tip and fill it with the batter. Flip a baking tray upside down and line it with a silicone baking mat. Pipe the batter directly above the tray into 1 ½ inch round shells, spaced two inches apart. Tap the tray on the counter a few times. You can pop any air bubbles that come to the surface with a toothpick.
Let the shells rest until a dry skin forms, then bake at 300 F/149 C for 12-13 minutes. Touch the top of the shell to see if it moves while baking. If it doesn't budge from the feet, they are done. Allow the tray to cool on a wire rack completely before removing.
Step 7: Once completely cool, match them up with like sizes. Pipe about one tablespoon of the buttercream on one shell and place a thinly sliced banana on top. Sandwich it with the other shell and place them on a baking tray to chill in the fridge while you make the meringue topping.
Step 8: In a medium bowl, whisk together the egg whites and sugar. Place the bowl over a small pot filled halfway with water and heat it over medium heat. Stir the egg whites occasionally, until the sugar is dissolved, about 5 minutes. Pour the mixture into a stand mixing bowl and whisk on high for 7 minutes or until stiff peaks form. Add the vanilla and mix until just combined. Then fill a piping bag with the meringue and use a #32 Star Wilton tip to pipe it on the tops of the shells. Use a kitchen torch to lightly caramelize the meringue.
expert tips for perfect macarons
- Use a kitchen scale- the ratio of ingredients is the most important key to success. I always recommend using a kitchen scale to weigh the ingredients.
- Wipe your mixing bowl with vinegar- This will ensure it is free from any fat residue which can prevent your eggs from whipping.
- Use an upside-down baking pan- my favorite trick for perfect macarons is turning the pan upside down to prevent hollow or exploded shells.
- Don't skip resting them- resting the shells is required for them to form feet. You should be able to smoothly run your finger across the tops without them sticking.
- Make sure your oven is at the right temperature - you don't want the shells rising too quickly or slowly. Chances are, your oven temperature is off by a few degrees so I always keep my oven thermometer on the lower oven rack.
- Let them mature overnight- once filled and assembled, let the macarons mature in the fridge overnight. This will soften the shells and marry the flavors together.
storage & freezing
- Refrigerator: Once filled, store them in an air-tight container in the fridge overnight to mature. They will stay fresh for 1 week in the fridge.
- Freezer: You can freeze just the shells or the assembled macarons for up to 1 month!
- Make-ahead: I always recommend making macarons the day before you plan to serve them so they have time to mature overnight.
recipe notes
- I do not recommend halving the recipe as the amount of egg white is very hard to whip up in the mixing bowl.
- Make and assemble the cookies the day before you plan on serving them so they have time to mature overnight, which will result in a chewier cookie.
- Because the custard filling has more moisture in it, it's best to keep these macarons in the fridge if not serving them right away. They are soft and chewy straight from the fridge!
variations
- Topping: You can top the shells with pieces of crushed dried banana after pipig instead of the meringue!
faq's
An over-mixed batter will be super runny and flow quickly off your spatula into the bowl. Once piped, they will spread into large pancakes. To prevent over mixing, take your time scraping the batter and check it after every few folds.
It's generally not recommended to make them if the humidity level in your house is more than 60%. If you chose to make them, keep all doors and windows closed and run the air conditioning to help keep the humidity low.
Your shells can be hollow for a few different reasons- the oven temperature is too high or there was too much air in the batter still. Make sure to fold and scrape the batter until it flows in thick slow ribbons.
The buttercream will separate if the custard is added too quickly. If you added it in as instructed, just continue mixing it on high speed until it comes together and looks smooth!
more macaron recipes you'll love!
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Banana Cream Pie Macarons
Ingredients
Shell Ingredients
- 124 grams powdered sugar
- 140 grams almond meal
- 110 grams granulated sugar
- 107 grams egg whites, room temperature
- ¼ teaspoon cream of tartar
- 2 drops yellow gel food coloring
Custard Buttercream Ingredients
- ⅛ cup all-purpose flour
- ¾ cup 2% milk
- ¼ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- ½ cup unsalted butter, room temperature
- 1 cup powdered sugar
- 1 banana, thinly sliced
Meringue Ingredients
- 2 large egg whites, room temperature
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Make the Custard Buttercream
- Add the flour, milk, sugar, and egg yolks to a small pot and whisk to combine. Stir constantly over medium low heat until thick and pudding like, about 9-10 minutes.⅛ cup all-purpose flour, ¾ cup 2% milk, ¼ cup granulated sugar, 2 large egg yolks
- Remove from heat and stir in the butter and vanilla. Pour into a small bowl and cover the top with plastic wrap so it touches the custard. Set the bowl in a ice bath to cool completely while you make the macaron shells.1 teaspoon vanilla extract, 1 tablespoon unsalted butter
- When the shells are done and the custard is cool, add the butter to a mixing bowl. Mix on low to smooth the butter, then add in the powdered sugar and mix on low to combine.½ cup unsalted butter, room temperature, 1 cup powdered sugar
- Add in the custard 1 tablespoon at a time, mixing on medium speed until completely combined before adding the next amount. When all the custard has been added, increase speed to high and mix for 1-2 minutes until very smooth.
Make the Shells
- In a large bowl, sift together the powdered sugar and almond meal until no lumps remain.124 grams powdered sugar, 140 grams almond meal
- Add the room temperature egg whites to a bowl of a stand mixer. Whip the egg whites on medium speed for 1-2 minutes, until white and foamy, then add the cream of tartar.107 grams egg whites, room temperature, ¼ teaspoon cream of tartar
- Slowly add in the granulated sugar and then increase the speed to medium high. Mix for 5-6 minutes until medium peaks, then add the food coloring. Continue whipping for 1-2 minutes longer or until stiff peaks form.110 grams granulated sugar, 2 drops yellow gel food coloring
- Use a rubber spatula to gently fold the almond meal/powdered sugar mixture into the stiff egg whites.
- Slowly fold and mix the batter smooth. The batter is ready when it flows slowly in ribbons off the spatula and you can draw a figure 8.
- Line an upside down baking sheet with a silicone baking mat.
- Fill a piping bag with a small round piping tip and pipe the batter over the top of the tray into 1 ½ inch rounds spaced 2 inches apart.
- Tap the baking sheet on the counter to remove any air bubbles. You can pop them with a toothpick if desired.
- Let the macarons sit at room temperature for 30 minutes to form a skin.
- While the macarons are resting, preheat your oven to 300F/149C.
- Bake each tray for about 13-14 minutes. The macarons are done baking when you gently touch the top of the shell, it should just barely budge from the foot. Allow to cool completely on a wire rack.
Make the Meringue
- Whisk together the egg whites and sugar in a small bowl. Place the bowl over a small pot filled halfway with water and place it over medium heat. Stir occasionally until the sugar is dissolved, about 5 minutes. Then add the vanilla and mix until it's combined.2 large egg whites, room temperature, ⅓ cup granulated sugar, 1 teaspoon vanilla extract
- Pour the mixture into a mixing bowl and whisk on medium-high speed for 5-7 minutes until stiff peaks form.
- Fill into a piping bag with a #32 Wilton tip for decorating.
Assemble
- Match up the macaron shells. Fill a piping bag with the custard and pipe about 1 tablespoon of custard onto one half of the shell.
- Place a slice of banana on top and sandwich it with the other half of the shell.1 banana, thinly sliced
- Pipe dollops of meringue on top of each macaron and lightly torch it with a kitchen torch.
Notes
variations
- Topping: You can top the shells with pieces of crushed dried banana instead of the meringue!
expert tips for perfect macarons
- Use a kitchen scale- the ratio of ingredients is the most important key to success. I always recommend using a kitchen scale to weigh the ingredients.
- Wipe your mixing bowl with vinegar- This will ensure it is free from any fat residue which can prevent your eggs from whipping.
- Use an upside-down baking pan- my favorite trick for perfect macarons is turning the pan upside down to prevent hollow or exploded shells.
- Don't skip resting them- resting the shells is required for them to form feet. You should be able to smoothly run your finger across the tops without them sticking.
- Make sure your oven is at the right temperature - you don't want the shells rising too quickly or slowly. Chances are, your oven temperature is off by a few degrees so I always keep my oven thermometer on the lower oven rack.
- Let them mature overnight- once filled and assembled, let the macarons mature in the fridge overnight. This will soften the shells and marry the flavors together.
FAQ's
- My buttercream looks separated even though I added the custard in slowly!
- This is normal! Just keep mixing the buttercream on high speed until it comes together.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Mark says
Thanks for your blog, nice to read. Do not stop.
Elma Delgado says
Q: These look so delicious I can't wait to make them for my wedding in March 2023. Anyways I have a gluten allergy and I was wondering for the filling could I use corn starch or gf flour instead?
Cambrea Gordon says
Hi Elma! That is so exciting, congrats on getting married! I think corn starch would probably work best, as it will probably hold up better!
Alisa says
I've made these several times and they are so good!! I baked them at 315 for 18 minutes and added 1/4 tsp egg white powder to the meringue.
Cambrea Gordon says
Yay! Love to hear that, thanks for leaving a review Alisa! 🙂
Christy says
Can you freeze these macarons?
cambreabakes says
Hi Christy! I personally have not tried freezing them (they didn't last long enough ha) but I imagine they would hold up the same as freezing a banana cream pie. Although I'm not sure how they would do defrosting, I think letting them defrost in the fridge might work.
anthony riddle says
these macarons are the greatest ever. if you close your eyes while you’re eating them it tastes exactly like banana cream pie. amazing!