Macaroon banana | How to make Macaroon banana

By Ruchi Bhatia  |  22nd Mar 2017  |  
5 from 2 reviews Rate It!
  • Macaroon banana, How to make Macaroon banana
Macaroon bananaby Ruchi Bhatia
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    8

    People

8

2

About Macaroon banana Recipe

Macaroon banana were first made in 19th century with banana stylishly placed on the top of Macaroon, but now days they are rarely seen in any pastry shop. They are great in taste and a great way to add variety to fancy French pastry.

Macaroon banana, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Macaroon banana is just mouth-watering. This amazing recipe is provided by Ruchi Bhatia. Be it kids or adults, no one can resist this delicious dish. How to make Macaroon banana is a question which arises in people's mind quite often. So, this simple step by step Macaroon banana recipe by Ruchi Bhatia. Macaroon banana can even be tried by beginners. A few secret ingredients in Macaroon banana just makes it the way it is served in restaurants. Macaroon banana can serve 8 people. So, the next time you have a get together or a party at home, don't forget to check and try out Macaroon banana.

Macaroon banana

Ingredients to make Macaroon banana

  • 3 egg whites
  • 1/4 cup white sugar
  • 12/3 cups confectioners' sugar
  • 1 cup finely ground almonds
  • 1 table spoon cocoa powder
  • 2 ripe small bananas
  • 1/2 cup dark melted chocolate
  • 1/4 cup chopped cashew nuts

How to make Macaroon banana

  1. Line a baking sheet with a silicone baking mat.
  2. Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar, cocoa powder and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
  3. Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
  4. When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
  5. Preheat oven to 285 degrees F (140 degrees C).
  6. Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.
  7. When macaroons get completely cool, place a ripe banana on it. Pour Chocolate with help of spoon, cover the complete bana and macaroons with melted chocolate and decorate with chopped Cashew nuts.

Reviews for Macaroon banana (2)

Sukhmani Bedi2 years ago

Wow!
Reply

Isha Prasad2 years ago

lovely
Reply

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