Description
Delicate almond macarons filled with banana-rum cream and a molten caramel surprise.
Ingredients
Scale
- 1 1/2 cups almond flour
- 3 large egg whites
- 1 cup granulated sugar
- 1/2 cup soft caramel sauce
- 1 3/4 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 1 ripe banana, mashed
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum (or rum extract)
- 1/4 cup heavy cream
- 1/4 cup brown sugar
Instructions
- Whisk almond flour and powdered sugar until fine; set aside.
- Whip egg whites with granulated sugar to stiff, glossy peaks.
- Fold dry ingredients gently into meringue until batter flows like lava.
- Pipe rounds onto lined baking sheets and rest until tops are dry.
- Bake at 300°F (150°C) until set; cool completely.
- Beat butter with banana, brown sugar, vanilla, and rum for frosting.
- Pipe frosting around the edge of shells, spoon caramel in the center, and sandwich.
Notes
- Ensure egg whites are at room temperature for better volume.
- Let the macarons rest before baking to achieve a smooth top.
- Store macarons in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg