Happy new year! Can’t believe it’s already week 2, 2017 and I haven’t posted since Christmas, wow! Unlike you may think, I haven’t been away or even on a holiday – I had a small job during the holidays, frying Israeli doughnuts at a local pastry store (yup, that’s a first one :D)! My pastry school studies have advanced to the point where I have to practice the new skills until I will be able to apply the techniques to my own recipes. But I am getting there and this year will be the year I’ll become a professional pastry chef!!!! So, many good things to come…

Now, to the latest BIP macaron flavour – I’m going bananas over butterscotch and yes, it pairs perfectly with bananas! Soft, sweet and buttery flavours that bonds beautifully together in a silky ganache. The ganache texture works well for filling cookies as well as used in cake fillings, it has a rich butterscotch flavour with tropical nuance from the banana.

Banana Butterscotch Macarons

1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe!

Servings	Prep Time
24macaron cookies	1 1/2hours

Servings Prep Time 24macaron cookies 1 1/2hours

Banana Butterscotch Macarons 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! Servings Prep Time 24macaron cookies 1 1/2hours Servings Prep Time 24macaron cookies 1 1/2hours

Ingredients

• Yellow macaron shells, using Italian meringue
• 78 grams egg whites divided
• 100 grams sugar
• 100 grams powdered sugar
• 100 grams ground almonds
• 25 ml water
• 1/4 tsp yellow food coloring
• Banana Butterscotch Ganache
• 160 grams ripe bananas peeled and chopped
• 35 ml heavy cream
• 225 grams butterscotch chips

Servings: macaron cookies

Units:MetricUS Imperial

Instructions

Macaron shells

1. Preheat oven to 150°C (300°F). Prepare baking sheet with parchment or silicone baking sheet.
2. Divide egg whites placing half in a mixing bowl.
3. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in the mixing bowl on medium speed.
4. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on high speed.
5. Place powdered sugar and ground almonds in a food processor or coffee grinder and pulse for few seconds, then transfer to a separate mixing bowl through a sieve discarding anything that doesn't go through.
6. Combine the finely ground mixture with the remaining egg whites and mix until fully incorporated. Add 2-3 drops of yellow food colouring to dye the mixture.
7. When the meringue forms stiff and glossy peaks add a drop of yellow food colouring and mix until the meringue is pale yellow, then remove from mixer and combine with dyed almond mixture by gently folding using a spatula or a big spoon.
8. Place into piping bag with large round piping tip and pipe the macaron shells onto your baking sheet.
9. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter. Bake in preheated oven for 16-18 minutes until you can lift them off the baking sheet.

Banana Butterscotch Ganache

1. Place butterscotch chips in a jug or container suitable for immersion blender and set aside.
2. In food processor or blender, puree the bananas and mix with cream.
3. Place the mixture in a small sauce pan and over medium heat, bring to boil.
4. Pour the boiling banana mixture on top of the butterscotch chips and wait 2 minutes allowing the chips to melt.
5. Mix with a spatula and then blend smooth by using an immersion blander.
6. Allow to cool and thicken, then place in a piping bag.

Assembling the macaron cookies

1. Pair matching shells and line them ready for filling and pipe ganache on a flat side of a shell.
2. Then top with another shell to make into a sandwich.
3. Refrigerate for 24 hours before serving.