A classic banana cream pie turned into a deliciously chewy macaron cookie. These slightly crisp macaron cookie shells are filled with an extra creamy vanilla cream pie filling and layered with freshly sliced banana. Topped with a gooey toasted marshmallow fluff meringue on top, these banana macarons are a refreshingly modern mashup of pie and cookie! Prepare for the ultimate macaron dessert experience with these!
How to Make the Banana Custard Filling
The banana filling has a super silky and creamy texture and is super easy to make. There are three important steps to making a custard cream filling.
Heat your milk
First you need to bring your milk, flour, and part of the sugar to a boil. It should be heated just until it starts to bubble around the edges. After the cream is heated, it will be poured very very slowly into the eggs and the rest of the sugar.
Don't scramble the eggs!
We need to add egg yolks to the custard in order for it to thicken properly. You want to make sure you are constantly whisking and stirring the eggs while the hot milk is being poured into them.
If you pour the milk too quickly, your raw eggs will turn to scrambled eggs! The purpose of adding some of the milk to the eggs first is to cook the eggs before adding them to the pot. If you were to add the eggs right away to the hot milk, they would immediately scramble.
When ⅓ of the milk has been added and the eggs are warmed, you can proceed to pour the eggs into the pot while whisking constantly.
Save the whites!
Don't throw out the egg whites! You can use them to make the marshmallow meringue for the top of the shells or save them to use in a different macaron recipe, like sweet and salty Cookies and Cream macarons.
Let it set
After the custard has boiled on the stove until thickened, pull it off the stove. Pour the custard into a separate bowl and place it over a larger bowl of ice water to rapidly cool the custard and stop it from cooking. Place a piece of plastic wrap over the top of the bowl so that it touches the custard. This will prevent a skin from forming on the top of it which can take away from the silky texture!
The vanilla cream custard will be thin still, but will thicken as it sits and cools.
Assembling the Macarons
- Fill a piping bag with the custard.
- Slice one banana into thin pieces for the middle of the macarons. Squeeze a quarter of a lemon over the banana slices so they don't brown.
- Match up the macaron shells so that they are the evenly matched.
- Pipe the custard into the center of one of the shells.
- Place a slice of banana on top of the cream and then sandwich it with the other half of the shell.
6. If desired, top with toasted meringue.
7. To make the meringue, place 2 egg whites in a bowl with ⅓ cup of sugar. Whisk together. Place over a double boiler and whisk until the sugar dissolves.
8. Pour the whites into a stand mixing bowl and whip with the whisk attachment for 5-6 minutes, or until the eggs are cooled and the meringue is at a medium peak.
9. Fill a piping bag with the meringue and pipe a flat round disk on top of each macaron. Lightly toast with a torch until golden brown.
Frequently Asked Questions
- I've never made macaron shells before, do you have any tips?
- Everything you need to know about the macaron shells including tips, tricks, and step-by-step instructions and photos are all together in this How to Make Macarons post!
- For the shell color, I used 1 drop of Americolor Yellow into the meringue before it was done mixing.
- Will these keep at room temperature?
- I HIGHLY recommend keeping them in the fridge at all times! Because they have the custard in them, but also to keep them from getting too soft.
- If you leave the macarons to sit out at room temperature, the shell absorbs a lot of the liquid from the custard and makes them fall apart.
- Take them right out of the fridge when you're ready to eat one and they're perfectly soft and chewy!
More Delicious Macaron Recipes
Banana Cream Pie Macarons
- 124 grams powdered sugar about 1 ¼ cup
- 140 grams almond meal about 1 ⅔ cup
- 110 grams sugar about ½ cup
- 107 grams egg whites, room temperature about 3 large eggs
- ¼ tsp cream of tartar
- ⅛ cup flour
- ¾ cup milk
- ¼ cup sugar, split into two bowls
- 2 large egg yolks
- 1 tsp vanilla
- 1 tbsp butter
- 1 fresh, not too ripe banana
- lemon juice
- 2 egg whites
- ⅓ cup sugar
- In a medium bowl, scale the 140g almond meal and 124g powdered sugar. Sift both of them into a larger bowl and discard any large pieces. Set aside.
- In a stand mixing bowl, add the 107g room temperature egg whites and begin whisking on medium speed (speed 3-4) for 1-2 minutes. When the whites get foamy, add the cream of tartar.
- Very slowly, begin adding the 110g sugar by the spoonful, sprinkling it into the whites as they whip. When all of the sugar is added increase the speed to medium high (speed 5-6). Whip for about 5-6 minutes, then add the yellow food coloring. Continue mixing on medium high for 1-2 minutes more until stiff peaks have formed.
- Add the whipped egg whites to a large bowl.
- Add ⅓ of the almond meal/sugar mixture to the whites. Fold very gently with a spatula until combined. The add the next ⅓ and fold to combine. Continue until all of the dry ingredients are incorporated.
- Using your rubber spatula, scrape the batter against the side of the bowl. Every few scrapes, pick up the batter and let it fall into the bowl. The batter should flow slowly in ribbons. Try to make a figure 8 with the batter. If it falls without breaking, its ready!
- Line an upside down pan with parchment paper or silicone baking mat and fill a piping bag and round tip with the batter. Pipe directly over the top of the parchment. When the pan is full, rap and drop the pan on the counter to release any air bubbles. You can use a tooth pick to pop any bubbles that come to the surface.
- Preheat your oven to 300. (If your oven in on the hotter side, lower temperature might be better ie: 275-285)
- Allow the macarons to sit out to dry and form a skin. This can take anywhere from 30 minutes to an hour depending on the level of humidity in your house. They are ready to bake when the shell can be touched without it sticking to your finger or leaving an impression.
- 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 before filling!
Making the Vanilla Custard
- In a small pot, add the ⅛ cup of flour, ¾ cup of milk, and half of the sugar. Bring to a small boil over medium heat, about 3-4 minutes.
- In a medium bowl, combine the 2 egg yolks with the other half of the sugar and whisk to combine.
- When the milk has come to just a boil, slowly pour ⅓ of the milk into the eggs, whisking constantly to warm the eggs.
- Then slowly pour the egg mixture back into the pot, again stirring constantly. Bring the custard to a boil again and boil for 2-3 minutes, until thickened.
- When the custard has thickened, remove from heat and pour into a medium bowl. Add the vanilla and butter and stir to combine.
- Then grab a bigger bowl than the size you have and fill it with ice water. Place the bowl with your custard inside the ice bath. Place a peice of plastic wrap over the top of the custard so that it touches the top. This will prevent a skin from forming on the top. Allow to cool for 20-30 mintes. Then place the custard in the fridge to fully chill before using, about 2-3 hours.
To Make the Meringue
- In a medium bowl, add the egg whites and the sugar.
- In a pot slightly larger than the bowl, fill it halfway with water and bring to a boil. Set the bowl with the egg whites on top of the pot and whisk constantly until the sugar has dissolved and the eggs are warm, about 2-4 minutes.
- Pour the egg whites into a stand mixing bowl and whip with the whisk attachment on medium high for 4-5 minutes, or until the whites are cooled and at medium stiff peaks.
To Assemble the Macarons
- Slice the banana into thin slices, squeeze some lemon juice over them so they don't brown.
- Match up the macaron shells. Fill a piping bag with the custard and pipe about 1 tbsp of custard onto one half of the shell.
- Place a slice of the banana on top of the piped custard and place the other half of the macaron shell on top.
- Fill a piping bag with the meringue and pipe a thin circle on top of each macaron. Lightly toast with a kitchen torch.
- Keep the macarons in the fridge at all times, they can be eaten straight from the fridge! Letting them sit out at room temperature will cause the shells to absorb too much moisture and they will start to fall apart.