Banana Caramel Macarons
Macarons are French sweets that first appeared in the 16th century. Since then, they have become one of the most popular desserts worldwide. This banana caramel version combines the rich sweetness of banana and the pleasant taste of caramel, creating a truly special dessert. The creamy, sweet filling and the crunchy macaron shells create a perfect harmony.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: sift together the almond flour and powdered sugar in a bowl. Beat the egg whites until stiff peaks form, then gradually add the granulated sugar until you get a glossy, stable meringue.
2
Gently fold the almond flour mixture and banana puree into the meringue, ensuring the batter is smooth and homogeneous. Be careful not to overmix, as this will prevent the macarons from rising properly.
3
Using a piping bag, pipe even-sized circles onto a baking sheet lined with parchment paper. Let them rest for 30 minutes to allow a skin to form on the surface.
4
Bake the macarons in a preheated oven at 300°F (150°C) for 12-15 minutes, until they are slightly crisp on the outside but still soft inside.
5
For the caramel filling, heat the heavy cream, then pour it over the finely chopped dark chocolate. Stir until completely melted, then add the butter and caramel sauce for a rich flavor.
6
Let the caramel cream cool to thicken. If needed, chill it in the refrigerator for a few minutes to speed up the setting process.
7
Once the caramel cream has thickened, use a spoon or piping bag to fill one half of the macarons with the cream, and top with another macaron shell to form a sandwich.
8
Place the finished macarons on a platter and let them rest in the refrigerator for a few hours to allow the flavors to meld together.
