By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
467 cal · 280 min
Caramel Banana Macarons
Recipe GLPR8d2ba16dae88d9
Delicate French almond meringue cookies with a crispy shell and chewy center, filled with a smooth caramel-infused banana ganache. These elegant macarons require patience and precision but reward you with a sophisticated treat perfect for any occasion.
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Ingredients
2¼ cups Confectioners' sugar
2 cups Almond flour
2 tablespoons Granulated sugar
5 Egg whites
Directions
Sift the confectioners' sugar and almond flour together twice into a fine powder to remove lumps and incorporate air, then set aside.
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.
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.
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.
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.
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.
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.
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.
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.
Comments
Macarons demand precision timing that the stated 280 minutes understates: you need 30–45 minutes for meringue making and resting, plus 15–20 minutes of baking, plus cooling and filling—closer to 5–6 hours total once you factor in the failed batches most home cooks encounter on their first tries. Ingredient sourcing is straightforward (confectioners' sugar, almond flour, granulated sugar, and egg whites are available at any major Charlotte chain), but cost per serving runs $2–3 per macaron shell, and caramel-banana filling adds another $1–1.50 per pair, making this a $3–4.50 per serving dessert that does not keep well once filled—it's a same-night showpiece rather than a weeknight staple. The technique is fussy and unforgiving: overbeat the meringue and they spread flat, underbeat and they crack, and humidity in North Carolina summers makes it harder still. Best suited to someone with macaron experience or a special occasion, not a casual weeknight sweet."
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