Banana Cream Pie Macarons
These 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!
Servings: 20 macarons
Calories: 88kcal
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
Step by step process photos are provided above, in the body of this post.
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
Serving: 1serving | Calories: 88kcal | Carbohydrates: 13.2g | Protein: 2.1g | Fat: 3.5g | Saturated Fat: 0.3g | Sodium: 6mg | Fiber: 0.9g | Sugar: 11.9g