Enjoy these delicious macarons from I Sugar Coat It and indulge in the delightful combination of peanut butter and banana! These confections will fulfill your desire for an unusual taste combination and are ideal for any occasion.
Instructions: Line a baking sheet with silicone baking mats or parchment paper. Blend the powdered sugar and almond flour using a sieve. If you're going to use food coloring, mix a tiny bit of yellow and brown coloring into the dry mixture. Stir thoroughly and reserve. Lightly whisk the egg whites in a dry, clean bowl until frothy. Whisk in the granulated sugar one tablespoon at a time. Beat until peaks become stiff. Incorporate the extracts of banana and peanut butter, blending thoroughly. In three parts, fold the dry mixture into the egg white mixture until well combined. To keep the macaronage consistency, proceed gently. Spoon the mixture into a piping bag and snip off the tip. Pipe tiny rounds onto the baking sheet that has been ready. After gently tapping the sheet to release any air bubbles, allow the macarons to rest for 30 to 45 minutes, or until a skin forms on top. While your oven is resting, preheat it to 300F (150C). The macarons should be baked for 15 to 18 minutes in a preheated oven, or until they are set and have formed feet. Before removing, allow them to cool on the baking sheet. Beat the butter until it becomes creamy for the peanut butter filling. Add vanilla extract, peanut butter, powdered sugar, and mashed banana. Blend until a creamy, smooth consistency is achieved. If desired, add yellow food coloring. Sort the macaron shells according to size, then top one with a heaping tablespoon of peanut butter filling. Place it between two similarly sized shells. To allow the flavors to meld, place the filled macarons in an airtight container and refrigerate for 24 to 48 hours.
Instructions: Line a baking sheet with silicone baking mats or parchment paper. Blend the powdered sugar and almond flour using a sieve. If you're going to use food coloring, mix a tiny bit of yellow and brown coloring into the dry mixture. Stir thoroughly and reserve. Lightly whisk the egg whites in a dry, clean bowl until frothy. Whisk in the granulated sugar one tablespoon at a time. Beat until peaks become stiff. Incorporate the extracts of banana and peanut butter, blending thoroughly. In three parts, fold the dry mixture into the egg white mixture until well combined. To keep the macaronage consistency, proceed gently. Spoon the mixture into a piping bag and snip off the tip. Pipe tiny rounds onto the baking sheet that has been ready. After gently tapping the sheet to release any air bubbles, allow the macarons to rest for 30 to 45 minutes, or until a skin forms on top. While your oven is resting, preheat it to 300F (150C). The macarons should be baked for 15 to 18 minutes in a preheated oven, or until they are set and have formed feet. Before removing, allow them to cool on the baking sheet. Beat the butter until it becomes creamy for the peanut butter filling. Add vanilla extract, peanut butter, powdered sugar, and mashed banana. Blend until a creamy, smooth consistency is achieved. If desired, add yellow food coloring. Sort the macaron shells according to size, then top one with a heaping tablespoon of peanut butter filling. Place it between two similarly sized shells. To allow the flavors to meld, place the filled macarons in an airtight container and refrigerate for 24 to 48 hours.
Ingredients:
- 150g almond flour
- 150g powdered sugar
- 55g egg whites aged, room temperature
- 150g granulated sugar
- 40g water
- 5g banana extract
- 5g peanut butter extract
- Brown and yellow food coloring optional
- Peanut butter filling:
- 120g unsalted butter room temperature
- 250g powdered sugar
- 50g creamy peanut butter
- 1 ripe banana mashed
- A pinch of salt
- 1 tsp vanilla extract
- Yellow food coloring optional
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