These banana macarons taste just like a slice of banana cream pie! The soft and chewy macaron shells are filled with a creamy vanilla custard frosting, layered with slices of fresh banana, and topped with toasted meringue.
Of all my banana recipes, my baked banana donuts and these banana macarons are my all-time favorites!
These banana macarons will have your taste buds DANCING with banana cream pie flavor.
If you love macarons, you must try my super popular Orange Macarons and Mint Chip Macarons!
Table of Contents
Why We Love Banana Macarons
- These are bite-sized French macaron cookies with a chewy texture and creamy vanilla custard filling (the same custard I use in my banana pudding brownies!)
- They have a fresh banana, no artificial flavors so you know they have the best banana flavor, like my nutella banana muffins!
- These unique macarons are perfect for a variety of occasions like brunch, bridal showers, wedding dessert tables, and more!
Ingredient Notes and Substitutions
Almond meal: Super-fine almond meal is best, Costco or Bob’s Red Mill has the best quality! I don’t recommend almond flour, or the shells will have brown speckles from the almond skins.
Egg whites: You will need to separate fresh egg whites from the yolk. I don’t recommend carton egg whites because they can be inconsistent.
Banana: Use a ripe or slightly underripe banana so that the filling isn’t too soggy.
Full ingredient measurements and instructions can be found in the recipe card below!
Helpful Equipment and Tools
- Kitchen scale: I have this exact scale, and it’s always less than $10 on Amazon. Using a scale will yield the best results!
- Fine mesh sifter: This tool is required for sifting the dry ingredients so your shells are smooth and lump-free.
- Kitchen Aid stand mixer: This makes it easy to make the meringue without having to hold a hand mixer.
- Silicone baking mats: I prefer to bake on a silicone baking mat to maintain even heat.
- 18-inch piping bag: A large piping bag makes piping the shells easy!
- #12 Wilton tip: This small round tip is perfect for piping small shells.
Recipe Instructions
Make the Custard Filling
Step 1: Combine the custard ingredients. In a small pot, whisk together the flour, milk, egg yolks, and sugar (image 1 below).
Step 2: Cook the custard. Cook, whisking constantly, until the custard is thick and resembles a pudding consistency. It should be thick enough to coat the back of a spoon. Draw a line through it, the custard should not run into the center (image 2 below)!
Step 3: Chill in an ice bath. Transfer the custard into a bowl and stir in the vanilla and butter. Cover with plastic wrap so that it touches the top surface. Chill the bowl in an ice bath until completely cool (image 3 above).
Step 4: Mix in the butter. In a stand mixing bowl, combine the butter and powdered sugar. Add the cooled custard to the buttercream one tablespoon at a time, mixing very well after each addition before adding the next.
Once all of the custard is added, beat it on high speed until smooth and creamy (image 4 above).
Make the Shells
Step 5: Sift the dry ingredients. Sift the powdered sugar and almond meal together into a large bowl. Set aside (image 5 below).
Step 6: Make the meringue. In a stand mixing bowl, whisk the egg whites to soft peaks. Add the sugar and food coloring. Continue mixing until stiff peaks form. The meringue should look glossy and shiny and will hold a stiff peak when the whisk is removed (image 6 below).
Step 7: Fold in the dry ingredients. Add 1/3 of the dry mixture to the egg whites. Fold them in gently with a rubber spatula, then add the next third. Continue with this same process for the last third (image 7 below).
Step 8: Deflate the batter. Scrape the batter along the sides and back down into the center (also known as the macaronage) (image 8 above). Keep folding until glossy. It should fall off the spatula in a slow, continuous ribbon.
You should be able to draw a few figure 8s with the batter. Set a timer for 30 seconds. If the figure 8 has mostly disappeared into the batter but has soft edges, it’s ready.
Step 9: Pipe the macaron shells. Pipe the batter into 1 1/2-inch rounds spaced 2 inches apart on the prepared baking sheets. Gently tap the tray on the counter to surface air bubbles. You can pop any air bubbles with a toothpick (image 9 below).
Let the shells rest until they feel dry to the touch, then bake! Let them cool on a wire rack completely before filling.
Step 10: Fill the macarons. Pair up shells of similar sizes. Pipe a dollop of the custard buttercream on the flat side of one in each pair. Add a slice of banana, then sandwich the filling with the other shell (image 10 above).
Place all of the assembled macarons flat on a baking tray. Chill in the fridge.
Step 11: Make the meringue. In a stand mixing bowl, whisk the egg whites, sugar, and vanilla extract until stiff peaks form. Fill a piping bag with the vanilla meringue and pipe it on top of the shells (image 11 above).
Step 12: Torch the meringue. Use a kitchen torch to lightly toast the tops (image 12 above). Enjoy your banana macarons!
Expert Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Watch the custard. If it is not whisked constantly, the eggs will cook and you’ll end up with scrambled eggs!
- Don’t skip resting time. For this recipe, they need to rest until a skin forms, or they will not form feet in the oven!
- Use an oven thermometer. This tool is essential to successful baking, especially with macarons! Knowing the temperature with accuracy will prevent cracked shells.
- Let them mature overnight. Once filled, let the macarons mature in the fridge overnight. This will soften the texture and mature the flavors.
Storage, Freezing, and Make Ahead
Store the filled macarons in an air-tight container in the fridge for up to 1 week.
You can freeze just the shells or the assembled macarons for up to 1 month in an airtight container or freezer bag.
I always recommend making macarons the day before serving so they have time to mature overnight.
FAQs
Over-mixed batter will look runny and flow quickly off your spatula. Once piped, they will spread into large pancakes. To prevent over-mixing, take your time scraping the batter, and don’t be too aggressive.
It’s generally not recommended to make them if the humidity level in your house is more than 60%. If you do, keep all doors and windows closed and run the air conditioning to help keep the humidity low.
If the custard is added too quickly, the buttercream will curdle. Keep mixing it on high speed and it should come back together.
More Macaron Recipes
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Banana Cream Pie Macarons
Ingredients
For the Buttercream
- 1/8 cup all-purpose flour
- 3/4 cup whole milk
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
- 1/2 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 1 banana, thinly sliced
For the Shells
- 1 1/4 cups + 2 tsp powdered sugar
- 1 3/4 cup almond meal
- 1/2 cup + 2 tbsp granulated sugar
- 3-4 large egg whites, room temperature
- 1/4 tsp cream of tartar
- 2 drops gel yellow food coloring
For the Meringue
- 2 large egg whites, room temperature
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
Instructions
Make the Buttercream
- In a small pot, whisk together the flour, milk, sugar, and egg yolks. Cook over medium-low heat for 9-10 minutes, or until thick (pudding consistency).1/8 cup (15 g) all-purpose flour, 3/4 cup (135 g) whole milk, 1/4 cup (40 g) granulated sugar, 2 (30 g) large egg yolks
- Remove the pot from the heat and stir in the butter and vanilla. Pour it into a small bowl and cover the top with plastic wrap so it touches the surface of the custard. Chill the bowl in an ice bath while you make the shells.1 tsp vanilla extract, 1 tbsp (14 g) unsalted butter
- When the shells are done and the custard is cool, combine the butter and powdered sugar in a stand mixing bowl until smooth. Mix in the custard 1 tablespoon at a time, mixing on medium speed until completely combined before adding the next. When all of the custard has been added, mix on high speed for 1-2 minutes until smooth and fluffy.1/2 cup (113 g) unsalted butter, 1 cup (100 g) powdered sugar
Make the Shells
- Flip two baking sheets upside down and line them with silicone baking mats (my preferred method) or parchment paper. Set aside.
- In a large bowl, sift together the powdered sugar and almond meal.1 1/4 cups + 2 tsp (124 g) powdered sugar, 1 3/4 cup (140 g) almond meal
- In the bowl of a stand mixer, whisk the egg whites and cream of tartar on medium-low speed until foamy. Slowly sprinkle in the sugar and add the food coloring. Increase the speed to medium-high and continue whisking until stiff peaks form.1/2 cup + 2 tbsp (110 g) granulated sugar, 3-4 large (107 g) egg whites, 1/4 tsp cream of tartar, 2 drops gel yellow food coloring
- Use a rubber spatula to gently fold the almond meal/powdered sugar into the stiff egg whites. Scrape the batter against the sides and bottom of the bowl. The batter is ready when it looks glossy and flows in slow ribbons off the spatula. You can also try to draw a figure 8 with the batter. After 30 seconds, look for the 8 to have soft edges to know it's ready.
- Fill a piping bag fitted with a small round piping tip. Pipe the batter into 1 1/2-inch rounds spaced 2 inches apart. Tap the baking sheets on the counter to release any air bubbles. You can pop them with a toothpick.
- Let the macarons sit at room temperature until the shells feel dry, about 30-60 minutes.
- While the macarons are resting, preheat your oven to 300F/149C. This temperature could range from 275 F-325 F, I recommend testing a few and seeing what works best for your oven!
- Bake each tray separately for about 13-14 minutes. Touch the top of the shell. If it moves, give it 2 more minutes. The top shouldn't budge from the food when they are done baking. Remove the tray from the oven and let it cool completely on a wire cooling rack before filling.
Make the Meringue
- In a stand mixing bowl, whisk the egg whites and sugar. Cook the whites over a double boiler until the sugar is dissolved, about 5 minutes. Stir in the vanilla and place the bowl on the stand with the whisk attachment. Whisk on medium-high speed for 5-7 minutes, or until stiff peaks form.2 large (60 g) egg whites, 1/3 cup (78 g) granulated sugar, 1 tsp vanilla extract
- Fill a piping bag filled with a star tip with the meringue.
Assemble
- Match up pairs of like-sized macaron shells. Fill a piping bag with the custard and pipe about 1 tbsp of custard onto the flat side of half the shells. Place a slice of banana on top and sandwich it with the other half of the shells. Pipe dollops of meringue on top of each macaron and lightly torch it until golden brown. Enjoy!1 banana, thinly sliced
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Do you use anything to keep the banana from turning brown? Like dip it in lemon juice or sprite?
Hi DeLaney, I haven’t had the problem of it turning brown, but you could always rub it with lemon juice if you’re worried about it.
Help! I followed directions and my buttercream still looks like it split or curdled. What do you think went wrong? Yes, custard was cool/cold.
Hi Stephanie, it’s likely you added too much of the custard at one time to the buttercream or added it too quickly!