• Prep Time 10 minutes
  • Cook Time 60 minutes
  • Serving For 2-4 people
  • Difficulty Easy

Recipe Description

This recipe is courtesy of Anchor Dairy

This recipe is best with
Anchor Whipping Cream

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


  1. Preheat oven to 150C.
  2. Macaroon:
  3. Place egg white and sugar in a mixing bowl and bain marie.
  4. Whisk until sugar melt (1 min) Remove from bain marie and whisk until stiff peak. Add in food colouring.
  5. Sift almond flour, icing sugar and salt, and fold into the meringue.
  6. Fold until batter is like lava stage.
  7. Fit a piping bag with round nozzle and fill with batter.
  8. Pipe about 1 inch size, and let it dry for 15 to 30 minutes (until not sticky).
  9. Bake for 12 minutes (turn tray when reach 6 minutes).
  10. Set aside to cool.
  11. Chocolate Banana Ganache:
  12. In a bowl, heat up Anchor Whipping Cream using a Bain Marie.
  13. When cream is warm, add in dark chocolate and milk chocolate. Bain marie until everything is melted evenly.
  14. Remove from bain marie, and blend in ripe bananas.
  15. Set aside to cool.
  16. To Assemble:
  17. Take a macaron shell.
  18. Whip up chocolate banana ganache until soft to pipe using a piping bag.
  19. Pipe onto macaron shell. Cover with another piece of macaron.
  20. Dip 1 side of macaron with chocolate flakes.

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