Banana and Caramel work together very well and adding the vinegar is better. I can drink balsamic vinegar and use it a lot when I am cooking and why not with sweet recipes...


  • For the shelves:

  • 3 egg whites (from large eggs), separated at least 24 hours in advance and kept in the refrigerator

  • 225 g icing sugar

  • 125 g almond meal

  • 60 g caster sugar

  • zest of 1lemon (optional)

  • Filling:

  • 280gr white chocolate (grated)

  • 70gr caster sugar

  • 50gr pouring cream

  • 200gr banana

  • 3 tablespoons Balsamic vinegar

  • 40gr soft butter


  • 1.

    For the macarons:

  • 2.

    Sift the ground almonds and icing sugar together into a large mixing bowl. You have to sieve the mixture. This is really important (especially if you don’t have a food processor) as it will get rid of the remaining bigger bits and ensure a smooth batter. You will see some of the almond refuses to pass though your sieve (see picture below). Don’t try to force it through; it’s ok to throw it away. The quantity shouldn’t be significant enough to unbalance your recipe.

  • 3.

    In another bowl, whisk the egg whites and sugar to stiff peaks and stir in the lemon zest if using.

  • 4.

    Use a large spatula to gently fold the sifted ingredients into the egg whites. Spoon the mixture into a piping bag fitted with a medium-sized nozzle. Pipe neat little mounds on the baking sheets – about the size of a 10 cent coin (for mini macaroons) or a 50 cent coin (for medium-sized macaroons). Leave to stand for 15-20 minutes, until a skin forms on the surface.

  • 5.

    Preheat your oven to 140C. Bake the macarons for 12-15 minutes until they have a firm outer shell. The perfect macaroons is crisp on the outside and slightly chewy in the centre. Leave to cool on the baking tray for a few minutes then carefully transfer them to a wire rack to cool completely. At this stage the macarons can be stored in an airtight container for up to 2 days.

  • 6.

    When ready to serve, sandwich pairs of macarons together with crème patissiere, or butter cream or ganache.

  • 7.

    For Filling:

  • 8.

    1 - Heat the sugar in a saucepan, over a medium heat. Without stirring too much, watch over the sugar until it becomes a lovely light-brown caramel colour.

  • 9.

    2 – Next add the pouring cream, little by little, gently stirring with a spatula to stop the caramel cooking any further. Watch out for spatters ! The caramel will foam up and can burn.

  • 10.

    3 – Once the cream is well incorporated into the caramel, put the banana, vinegar with a spatula and incorporate the butter in small pieces. Beat or whisk until the caramel is smooth and even.

  • 11.

    4 – Pour the caramel into the chocolate and stir gently until smooth.

  • 12.

    Pour into a suitable container and chill in the refrigerator for at least 1 ½ hours so that the caramel thickens.

  • 13.

    Enjoy it...

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 310kj
  • Fat Total 14g
  • Saturated Fat 6g
  • Protein 4g
  • Carbohydrate 42g
  • Sugar 39g
  • Sodium 30mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


Try to do it... there are delicious....

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings