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banana crema pie macarons lined up on a baking tray

Banana Cream Pie Macarons

A banana cream pie macaron, filled with a vanilla custard, fresh sliced banana, and topped with a toasted meringue. They taste just like you're eating a slice of banana cream pie!
5 from 1 vote
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Course: Dessert
Cuisine: French
Keyword: banana, custard
Servings: 18 macarons
Prep Time 45 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 2 hours 20 minutes
Calories: 88kcal
Author: cambreabakes

Ingredients

  • 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

Vanilla Custard

  • 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

Meringue

  • 2 egg whites
  • cup sugar

Instructions

  • 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.
Nutrition Facts
Banana Cream Pie Macarons
Amount Per Serving (2 shells)
Calories 88 Calories from Fat 32
% Daily Value*
Fat 3.5g5%
Saturated Fat 0.3g2%
Sodium 6mg0%
Carbohydrates 13.2g4%
Fiber 0.9g4%
Sugar 11.9g13%
Protein 2.1g4%
* Percent Daily Values are based on a 2000 calorie diet.