Banana Yogurt Velvet Macaron
Pierre Hermé
A silky macaron with a creamy yogurt ganache, balanced between tangy and rich flavors, filled with semi-dried banana cubes.
Banana Yogurt Velvet Macaron
Pierre HerméA silky macaron with a creamy yogurt ganache, balanced between tangy and rich flavors, filled with semi-dried banana cubes.
Chef's Tips
Use ripe bananas for best flavor.
Ensure the syrup reaches the correct temperature for a stable meringue.
Tap the trays to release air bubbles for smooth macaron shells.
Tools Used
Oven
Stand Mixer
Piping Bag With Round Tip #11
Silicone Spatula
Baking Sheets
Parchment Paper
Candy Thermometer
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Ingredients
Semi-Dried Bananas
White Macaron Shells
Banana Macaron Shells
Yogurt Ganache
Instructions
Prepare Semi-Dried Bananas
- 1
Preheat oven to 80°C (176°F).
- 2
Peel and halve bananas lengthwise, brush with lemon juice.
- 3
Place on a baking sheet and dry in oven for about 2 hours until semi-dry.
- 4
Let cool, then cut into 3–4 mm cubes. Keep at room temperature.
Prepare White Macaron Shells
- 1
Sift icing sugar with almond powder.
- 2
Dilute titanium dioxide powder in warm water and mix with 55 g egg whites.
- 3
Combine egg white mixture with almond-sugar mixture without stirring.
- 4
Heat water and sugar to 118°C.
- 5
Whip remaining 55 g egg whites, then pour hot syrup over them, beating into a meringue.
- 6
Fold meringue into almond-sugar mixture carefully.
- 7
Pipe 3.5 cm rounds onto parchment-lined trays, tap trays to flatten.
- 8
Let macarons dry at room temperature for at least 30 minutes.
Prepare Banana Macaron Shells
- 1
Follow the same method as white macaron shells, adding food coloring to egg whites.
Prepare Yogurt Ganache
- 1
Melt white chocolate at 45–50°C.
- 2
Heat yogurt, yogurt powder, and milk powder to 60°C.
- 3
Gradually incorporate into melted chocolate, mixing from the center outward.
- 4
Blend with immersion blender until smooth.
- 5
Transfer to a dish, cover with plastic wrap touching the surface, and refrigerate for 4 hours.
Bake and Assemble
- 1
Preheat convection oven to 180°C (356°F).
- 2
Bake white and banana macaron shells for 12 minutes, quickly opening the oven door twice to release steam.
- 3
Cool shells completely.
- 4
Pipe yogurt ganache onto white shells, place 3–4 banana cubes in the center, top with a little ganache, and sandwich with banana shells.
- 5
Refrigerate macarons for 24 hours, bring to room temperature 2 hours before serving.
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
