Butterscotch Banana Cream Macarons
I started making macarons a few years ago for special occasions. My sister-in-law’s backyard wedding. My older sons’ high school graduation parties.
The results have improved over time. They are a practice-is-needed type of dessert.
This year I made them for several neighborhood graduation parties. Kiddos I’ve known since before they were in kindergarten. Don’t get me started down the path of “How are these humans all grown up now?”.
They all have different personalities and thus different flavor profiles they like. For one party I made strawberries and cream, for another salted caramel.
It got me thinking about the flavors my family likes best. My dad, for example, is giant fan of banana cream pie. It’s his favorite holiday dessert. A few years ago, NYTimes Cooking introduced a Butterscotch Banana Cream Pie recipe that I’ve been baking for Thanksgiving ever since.
In my humble opinion, the pie is nearly perfect. (See other posts where I discuss my ridiculous attachment to butterscotch). I also love any opportunity to riff on people’s favorite sweets.
After playing with a variety of macaron recipes, I wondered what the flavor combination would taste like in cookie form. It’s not always as easy as I think it’s going to be. These cookies and I have a love/hate relationship. I love them now. I hated them 3 batches ago.
But, lots of trial and error later, my stubborn streak finally paid off.
Butterscotch Banana Cream Macarons.
Cooking Notes
I am not here to tell you that macarons are the easiest dessert to deliver on. As I said, they take some practice. But what I love about this recipe, besides the banana/butterscotch combo, is the opportunity to practice.
To start, measure your almond flour and powdered sugar into the bowl of a food processor. Pulse the mixture until the both ingredients are a light powdery consistency. Set the dry ingredients aside for a minute.
Next measure your egg whites and place them in the bowl (stand mixer or a bowl for a hand mixer). Weigh and add the superfine sugar and cream of tartar. Whip for a minute to bring the ingredients together and then add the vanilla. Whip the full mixture until it comes to stiff peaks, about 5-7 minutes.
Fold the dry ingredients into the stiff egg whites. This is a great exercise, literally, and the mixture can take more rounds with a spatula than you think. If you lift the spatula above the bowl, the batter should flow off slowly in a long, thick stream.
Scoop the mixture into a piping bag fitted with a round tip. I use my 3A, which feels easy to pipe, and helps with the sizing consistency.
Use flat cookie sheets, if you have them. Again, for ease. Line 2-3 sheets with parchment paper. I cheat and use a printed macaron pattern, which you can find all over the internet. I keep mine in a binder sleeve that slides easily under the parchment and shows through.
Pipe circles of batter to match the pattern you are using. You can also freehand your piping. Just try to keep the shell size similar. The pattern takes out the guess work for me.
Preheat your oven to 300 degrees and allow the piped shells to rest. In some kitchens, the rest period can be only as long as it takes your oven to warm. It also can take up to an hour. You want a film to form on the top of the macaron shells. When you touch the top, no batter should stick to your fingers.
Bake the macarons for 13-15 minutes. Test them by touching the side lightly. If it responds by shifting a lot from the pressure, they need a minute or two more. When firm, allow them to cool completely on the parchment.
While the macaron shells are cooling, you can make the buttercream frosting and butterscotch sauce.
Beat softened butter and powdered sugar with a mixer. The butter and sugar should lighten up and expand, developing a fluffy consistency. Add the banana emulsion or extract, vanilla and salt and mix in fully. Slowly add the heavy cream with the mixer on, pulling the cream into the frosting as it’s added. Set the frosting aside.
For the sauce, melt butter in a small saucepan. Add the heavy cream and brown sugar. Whisk together until the mixture is smooth. Add a pinch of kosher salt, then remove the pan from the heat. Add vanilla or rum carefully, as it can bubble up in the warmed liquid. Stir to fully bring all ingredients together and allow to cool.
When the macaron shells are dry and cool, find the best pairing/matches so that your assembled cookies look as uniform as possible.
Add the buttercream frosting to a piping bag, fitted with the tip of your choice. My preference is usually a small, open star. You get a pretty, detailed edge, but the tip is also very forgiving.
Pipe a border of frosting around the edge of the bottom shell. Place a small spoonful (1/2 teaspoon, approximately) of sauce in the middle. Top with the matching shell.
Macarons are best when they’ve had a chance to “marinate” for a day or two. The frosting and sauce flavor each other at the edge, and the center of the macarons soften just enough to bring out the lovely, chewy middle. Store these in an airtight container in the fridge and do your best to hold out until they’re ready.
Butterscotch Banana Cream Macarons
Equipment
- 1 mixer stand or hand
- 1 food processor
- 1 kitchen scale
- 2 cookie sheets
- 1 small saucepan
Instructions
For macaron shells
- 100g almond flour
- 100g powdered sugar
- 100g egg whites
- 100g superfine sugar
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla extract
For banana buttercream
- 113g butter (8 tbsp or 1 stick)
- 150g powdered sugar
- 1/2 tsp banana emulsion (1 tsp extract, if using)
- 1/2 tsp vanilla
- pinch of salt
- 1 tbsp heavy cream
For butterscotch sauce
- 75g dark brown sugar
- 50g heavy cream
- 14g unsalted butter (1 tablespoon)
- pinch of kosher salt
- 1 tsp vanilla or dark rum
To make macaron shells
- Process the almond flour and powdered sugar together in a food processor until fine. Sift into a bowl and set aside.
- In the bowl of a stand mixer, combine the egg whites, superfine sugar, cream of tartar, and banana emulsion (if using it in the shells). Beat on medium-high for 60-90 seconds.
- Add vanilla and whip a second time until a stiff, glossy meringue forms, about 5–7 minutes.
- Fold the dry ingredients into the meringue, turning over until the batter flows slowly from the spatula in a thick ribbon.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1½-inch circles onto parchment-lined baking sheets.
- Let the piped shells rest until a dry film forms on the surface and no batter sticks to your finger when lightly touched. Depending on your kitchen, this can take anywhere from 20 minutes to an hour.
- Bake at 300°F for 13–15 minutes, or until the shells are set and don’t shift when gently touched.
- Cool completely on the baking sheet before removing from the parchment.
To make banana buttercream
- Beat the softened butter until smooth.
- Add the powdered sugar and continue mixing until light and fluffy.
- Mix in the banana emulsion, vanilla, and salt.
- Add the heavy cream a little at a time until the buttercream reaches a smooth, pipeable consistency.
- Transfer to a piping bag fitted with your preferred decorating tip.
To make butterscotch sauce
- Melt the butter in a small saucepan over medium heat.
- Add the brown sugar and heavy cream, whisking until smooth.
- Stir in a pinch of kosher salt.
- Remove from the heat and carefully stir in the vanilla or dark rum.
- Allow the sauce to cool completely before assembling the macarons.
To assemble
- Match the macaron shells into similarly sized pairs.
- Pipe a ring of banana buttercream around the edge of one shell.
- Spoon about 1/2 teaspoon of cooled butterscotch sauce into the center of the buttercream ring.
- Top with the matching shell and gently press together.
- Refrigerate the assembled macarons in an airtight container for 24–48 hours before serving for the best texture and flavor.
