Banana and White Chocolate Macaron Recipe

Makes 15 to 20 small macarons
Preparation time: 25 minutes
Cooking time: 15 minutes and 1 hour for the rest mixture

Ingredients:

For the Italian Meringue

• 150g aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
• 400g caster sugar
• 100ml water
• Add food colouring to the meringue if required.

For the Almond Mixture

• 150g fresh egg white
• 250g almond meal / almond flour
• 250g icing sugar

Shell Colouring

• Pinch of yellow powdered

Used the above ingredients to make the macaron shell.

Directions:

1. Make a macaron shells according to the basic macaron recipe.
2. Prepare ganache.
3. Melt the white chocolate in the saucepan on low heat.
4. Add the banana puree in the mixture.
5. Set aside and let it cool at room temperature.

Assembly of the macaron

1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
2. Do the same with the rest of the shell.