Recipe Description
This recipe is courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- Macaroon:
- 100g egg whites
- 100g sugar
- 100g almond flour
- 100g icing sugar
- 2g salt
- 3g brown colouring
- Chocolate Banana Ganache:
- 150g Anchor Whipping Cream
- 100g Dark Chocolate
- 150g Milk Chocolate
- 200g Ripe Bananas
- Decoration:
- Chocolate Flakes
Instructions
- Preheat oven to 150C.
- Place egg white and sugar in a mixing bowl and bain marie.
- Whisk until sugar melt (1 min) Remove from bain marie and whisk until stiff peak. Add in food colouring.
- Sift almond flour, icing sugar and salt, and fold into the meringue.
- Fold until batter is like lava stage.
- Fit a piping bag with round nozzle and fill with batter.
- Pipe about 1 inch size, and let it dry for 15 to 30 minutes (until not sticky).
- Bake for 12 minutes (turn tray when reach 6 minutes).
- Set aside to cool.
- In a bowl, heat up Anchor Whipping Cream using a Bain Marie.
- When cream is warm, add in dark chocolate and milk chocolate. Bain marie until everything is melted evenly.
- Remove from bain marie, and blend in ripe bananas.
- Set aside to cool.
- Take a macaron shell.
- Whip up chocolate banana ganache until soft to pipe using a piping bag.
- Pipe onto macaron shell. Cover with another piece of macaron.
- Dip 1 side of macaron with chocolate flakes.
Macaroon:
Chocolate Banana Ganache:
To Assemble:
