A throwback to my favourite childhood lunchbox sandwich, these Peanut Butter Banana Macarons are perfectly peanutty cookies, stuffed with a silky banana ganache and dollop of fresh peanut butter.
Course Dessert
Prep Time 30 minutesminutes
Cook Time 12 minutesminutes
Total Time 42 minutesminutes
Servings 20-30 macarons
Author I Sugar Coat It
Ingredients
Banana Ganache:
142gramscream35%
30gramsliquid glucose
60gramsbanana puree
45gramsbutterroom temperature
220gramsdark chocolatea mix of dark and milk would work, but I found it too sweet, 66%
25gramsbanana liqueur
cocoa for dusting
Macarons:
110gramsegg whites
75gramsgranulated sugar
125gramsroasted peanuts
175gramsconfectioner's sugar
Peanut Butter:
300gramspeanutsroasted unsalted
peanut or coconut oil as needed
salt to taste
Instructions
To make the ganache:
Melt the chocolate and set aside.
Add the cream and glucose to a saucepan and bring to a boil.
Remove from heat and whisk into the banana puree.
Add the banana-cream mixture to the melted chocolate in two additions, stirring constantly.
Add the butter and liqueur and continue to stir until the mixture is smooth and homogenous. I sometimes use my hand/immersion blender to help emulsify the mixture.
Allow to cool and set at room temperature.
To make the macarons:
Line two cookie sheet pans with a template (if using one) and cover with Silpat mat or parchment.
In a food processor, combine the peanuts and confectioner's sugar and pulse until combined.
In the bowl of a stand mixer, whip the egg whites until foamy using the whisk attachment.
Gradually add the granulated sugar to the egg whites, continuing to whip and increasing the speed to high until stiff peaks are formed.
Remove the bowl from the stand mixer and one-third of the almond mixture to the meringue, using a spatula to fold into the meringue. Repeat with the other two-thirds. Do not over-mix.
The batter should flow back into a flat smooth surface when you run the spatula through it.
Transfer batter to a large pastry bag snipped to a half-inch opening, or fitted with a round piping tip.
Pipe to your preferred size/shape, leaving an inch between each.
Remove template (if one was used) by sliding it out from under the Silpat or parchment.
On a levelled surface, firmly tap the pans a few times to remove any peaks and air bubbles.
Allow the piped macarons to rest for thirty minutes, longer depending on the conditions in your home.
While the macarons are resting, pre-heat the oven to 325ºF.
Bake macarons on middle rack of oven for 5minutes. Rotate and bake another 5-7 minutes.
Remove from oven and allow to cool completely.
To make the peanut butter:
Place peanuts in a food processor and blend until smooth. If needed, add a little oil to help the process along. Add a pinch of salt close to the end.
Store in an airtight container.
Assembly:
Arrange cookies in pairs, one side facing up and the other down.
Use a little cocoa to dust the tops the cookies designated as the top.
Pipe a penny-size amount of peanut butter in the centre of the other half.
Using a decorative tip (I used the French tip), pipe around the outer edges.
Please the cocoa-dusted cookie on top of the filled side and press lightly, with a gentle twist to secure.
Place in a airtight container and refrigerate for 24 hours.
Notes
Use a clean, grease-free bowl and whisk for making the meringue.