Banana Cream Pie Macarons
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.
Ingredients
For the Buttercream
- ⅛ cup all-purpose flour
- ¾ cup whole 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
For the Shells
- 1 ¼ cups + 2 tsp powdered sugar
- 1 ¾ cup almond meal
- ½ cup + 2 tbsp granulated sugar
- 3-4 large egg whites room temperature
- ¼ teaspoon cream of tartar
- 2 drops gel yellow food coloring
For the Meringue
- 2 large egg whites room temperature
- ⅓ cup granulated sugar
- 1 teaspoon 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).
- 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.
- 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.
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.
- 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.
- 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 ½-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.
- 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 tablespoon 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!
Notes
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Topping: You can top the shells with pieces of crushed dried banana instead of the meringue if desired. You can secure it on top with a dollop of buttercream.
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.