Bananas Foster Macarons

Take a culinary vacation down to good ol’ New Orleans with these homemade Bananas Foster Macarons! These banana macarons are filled with a homemade banana and rum frosting and have a caramel sauce center.

This post was originally sponsored by Dixie Crystals. All words are 100% mine, and this recipe now lives here on Big Bear’s Wife.

Bananas Foster, oh it’s heaven! Actually, I love anything with banana and caramel in it so I knew these Bananas Foster Macarons were sure to be one of my new macaron flavor favorites as soon as I started making them.

Banana macaron shells filled with a banana rum frosting with a caramel center, oh my goodness, y’all… they’re heaven!

What you need for these Bananas Foster Macarons:

• Dixie Crystals Confectioners Powdered Sugar
• Fine almond flour
• Egg whites, room temperature
• Pinch of salt
• Dixie Crystals Extra Fine Granulated Sugar
• Yellow gel food color
• Banana extract

Room Temperature Egg White Tip:

I normally take the eggs out of the fridge and place them in a bowl on the counter about 1-2 hours before I start making macaron batter.

But if you forget, you can take a short cut! Take the eggs out of the fridge and place them in a bowl of lukewarm, not hot, water for about 15 minutes and they should be ready to go.

Tips for Making Macarons:

You’ll find the step by step directions for how to make Bananas Foster Macarons below, but here are a few tips for you.

First, you’re going to want to whisk together the powdered sugar and almond flour until no lumps remain. I know a lot of people use sifters for this, but I’ve found that using a fork to whisk the two together works great. I just whisk the mixture around until there are no more lumps.

Time for the Egg Mixing!

Macarons are pretty much made up of the almond flour and sugar mixture plus whipped egg whites and a little sugar.

You’ll want to use an electric mixer for this step and it’ll be easier with a stand mixer. Just combine the room temperature egg whites and pinch of salt in the bowl of a mixer and whip them up for a few seconds until they become foamy.

Once the egg whites have turned white and look a bit like foam, it’s time to add a bit of granulated sugar and increase speed to high.

Set a timer for 15 minutes and leave it alone. You’ll want to whip these egg whites and sugar on high until stiff peaks form.

After you’ve mixed the egg whites and sugar, you’ll add in the yellow food coloring and banana extract.

Now it’s time to mix the macaron batter:

Using a rubber spatula, gently fold the almond flour and powdered sugar mixture into the whipped egg whites.

Slowly fold and mix until the batter is smooth but not runny. You’ll know the batter is ready when it melts when drizzled on top of itself. I always think macaron batter looks like semi-melted soft serve ice cream when it’s ready.

Line a baking sheet with parchment paper or use a macaron baking mat. I have this Macaron Baking Mat and I love it! It makes sure the macarons are the same size and spaces them perfectly.

Fill a large piping bag with the macaron batter and snip the end. A #10 piping tip is great for piping macarons.

Pipe 1-inch circles onto the baking sheet, leaving 1/2-inch space between each macaron. The macarons will spread just a bit after piping and you don’t want them to touch.

Tap the baking sheet onto the counter to remove the air bubbles. Now let the macarons sit. Don’t touch them and let them hang out on the counter for about an hour before baking them.

Little tips at the top of each piped cookie? Dip your finger into a little water and pat the tip down on the cookie top.

Preheat the oven to 350F and bake for about 12-15 minutes or until they are matte-looking and dry to the touch. Test 1 macaron by lifting it gently from the baking sheet. If the bottom tears apart, bake for 3-5 more minutes and test again.

Remove from the oven and allow the macarons to cool completely on the baking sheet.

What you’ll need for the frosting / buttercream:

• Butter
• Banana, peeled and mashed
• Dixie Crystals Confectioners Powdered Sugar
• Banana extract
• Rum extract
• Caramel sauce

Filling the Bananas Foster Macarons

Once the macarons are cooled, it’s time to fill them!

Pipe filling onto the flat surfaces of half of the macarons.

Add some caramel sauce to the center of the macaron.

Sandwich macaron bottoms with tops.

Optional Decorating for Bananas Foster Macarons

The plain yellow shells for these Bananas Foster Macarons are beautiful, but at the same time they make me think of banana pudding macarons. So I decided to add a little flair to these Bananas Foster Macarons with a brush of brown food coloring to give them a little bit of a pop.

I used a small flat brush and just dipped it into a few drops of brown food coloring. Then I brushed away some of that coloring onto a paper towel and then lightly brushed the tops of each macaron.

Q&A:

• I’m allergic to almond flour, can I use something else?

I’ve only made macarons with almond flour. However, HonestCooking.com has a recipe that uses pumpkin seeds!

• I made these and when I went to pull them off the sheet the bottoms were gooey and sticky.

That sounds like the macarons are underbaked. After baking, always test 1 macaron by lifting it gently from the baking sheet. If the bottom tears apart, bake for 3-5 more minutes and test again.

• Need some more troubleshooting help with making macarons?

I love this macaron troubleshooting guide for figuring out what went wrong when making macarons. Macarons are wonderful little treats, but they can be temperamental and sometimes slight errors can mess up the final results.

MORE Macarons Recipes that you’ll love:

• Robin Egg Macarons
• Blueberry Raspberry Macarons
• Jack Skellington Macarons
• Chocolate Chip Macarons

Ingredient amounts and recipe directions are below with a print option!

Bananas Foster Macarons

Bananas Foster Macarons

Yield: 24 Macarons

Prep Time: 1 hour 20 minutes

Cook Time: 18 minutes

Total Time: 1 hour 38 minutes

Take a culinary vacation down to good ol’ New Orleans with these homemade Bananas Foster Macarons! These banana macarons are filled with a homemade banana and rum frosting and have a caramel sauce center! 

Print

Ingredients

Ingredients for Macarons:

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• 1 1/4 cups Powdered Sugar
• 4 ounces (by weight) fine almond flour
• 3 egg whites, room temperature
• Pinch of salt
• 1/4 cup white sugar
• 4-5 drops yellow gel food color
• 1/2 teaspoon banana extract

Ingredients for Filling:

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• 1/2 cup butter, room temperature
• 1 banana, peeled and mashed
• 4 cups Powdered Sugar
• 1/2 teaspoon banana extract
• 1/4 teaspoon rum extract
• 2 tablespoons caramel sauce

Optional decoration:

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• brown food coloring & a clean food safe paint brush

Instructions

In a large bowl, whisk together powdered sugar and almond flour until no lumps remain. 

Combine room temperature egg whites and pinch of salt in bowl of an electric mixer.

Whip egg whites until white and foamy. 

Slowly add in 1/4 cup granulated sugar and increase speed to high.

Set timer for 15 minutes and let egg whites whip on high until stiff peaks form.

Whip in 4-5 drops yellow gel food color and 1/2 teaspoon banana extract. 

Using a rubber spatula gently fold almond flour/powdered sugar mixture into whipped egg whites.

Slowly fold and mix until batter is smooth. Batter is ready when it "melts" when drizzled on top of itself.

Line a baking sheet with parchment paper or use a macaron baking mat. 

Fill a piping bag with the batter, snip the end.

Pipe 1-inch circles onto the baking sheet, leaving 1-inch space between each macaron. 

Tap the baking sheet onto the counter to remove air bubbles.

Let macarons sit at room temperature 1 hour before baking. 

Preheat oven to 350F.

Bake macarons in a preheated oven with the door slightly open.

Bake for about 15 minutes or until they are matte looking and dry to the touch. Test 1 macaron by lifting it gently from baking sheet. If bottom tears apart, bake for 3-5 more minutes and test again. 

Remove from oven and allow the macarons to cool completely on baking sheet. 

**Little tips at the top of each piped cookie? Dip your finger into a little water and pat the tip down on the cookie top.

For Filling: 

Add butter to bowl of mixer. Beat until smooth. 

Mix in mashed banana. 

Mix in powdered sugar until combined and smooth. 

Whip in banana extract and rum extract. 

Pipe filling onto the flat surfaces of 1/2 of the macarons. Fill centers of each macaron with 1/4 teaspoon of caramel sauce. 

Sandwich macarons bottoms with macaron tops. 

Best if stored in an airtight container in the refrigerator. 

Optional Decorating: 

Once macarons are filled, pour a few drops of brown food coloring onto a plate. 

Using a clean food safe paint brush, lightly brush light streaks of brown food coloring over tops of macarons and let dry for a few minutes. 

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