Butterscotch Banana Cream Macarons
Macarons featuring fluffy banana buttercream and a butterscotch sauce center. Crisp shells, chewy centers, and a flavor that whispers banana cream pie.
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.