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.
- 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
- Preheat oven to 150°C (300°F). Prepare baking sheet with parchment or silicone baking sheet.
- Divide egg whites placing half in a mixing bowl.
- 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.
- 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.
- 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.
- 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.
- 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.
- Place into piping bag with large round piping tip and pipe the macaron shells onto your baking sheet.
- 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.
- Place butterscotch chips in a jug or container suitable for immersion blender and set aside.
- In food processor or blender, puree the bananas and mix with cream.
- Place the mixture in a small sauce pan and over medium heat, bring to boil.
- Pour the boiling banana mixture on top of the butterscotch chips and wait 2 minutes allowing the chips to melt.
- Mix with a spatula and then blend smooth by using an immersion blander.
- Allow to cool and thicken, then place in a piping bag.
- Pair matching shells and line them ready for filling and pipe ganache on a flat side of a shell.
- Then top with another shell to make into a sandwich.
- Refrigerate for 24 hours before serving.