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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...


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

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