Directions

1. 1

   Sift the confectioners' sugar and almond flour together twice into a fine powder to remove lumps and incorporate air, then set aside.

2. 2

   In a clean, dry bowl, whip the room-temperature egg whites on high speed until soft peaks form, then gradually add the granulated sugar while continuing to whip until stiff, glossy peaks form—this meringue should hold firm peaks when the whisk is lifted.

3. 3

   Gently fold the sifted almond flour mixture into the meringue in three additions, folding carefully with a spatula until the batter flows like lava and resembles a thick ribbon when lifted—do not overfold.

4. 4

   Transfer the batter to a piping bag fitted with a round tip, then pipe small rounds (about the size of a quarter) onto parchment-lined baking sheets, spacing them about 1 inch apart.

5. 5

   Let the piped macarons rest at room temperature for 30 minutes to 1 hour until a thin skin forms on the surface and they no longer feel sticky to the touch.

6. 6

   Preheat your oven to 300°F and bake the macarons for 12–15 minutes until the shells are set and crisp on top but the centers remain slightly soft.

7. 7

   Remove the macarons from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before filling.

8. 8

   Once cooled, pipe or spread the caramel-banana filling onto the flat side of half of the shells, then sandwich with the remaining shells, pressing gently together.

9. 9

   Store the assembled macarons in an airtight container in the refrigerator for at least 24 hours (or up to 5 days) to allow the flavors to meld and the shells to become chewy in the center.