I’ve been on a bit of a blogging hiatus and posting pretty randomly for the past few months. I’ve been working on lots of different things – some of which I’m super excited to share on here. Like these macarons, which might be my new fave flavour (I think I say that every time I make new ones). These were for my cousin’s birthday. She doesn’t really do cake so every year I make her some sort of macarons or macaron cake hybrid, as she can eat about a million of them. I went for banoffee as it’s such a classic combo and these were full of flavour. To make them I used this recipe to make yellow macaron shells. I then filled them using a banana buttercream (recipe below) and a homemade salted caramel – this recipe is my favourite. They were sweet, a bit salty and she loved them. Happy Birthday Eloise x
Banoffee Macaron Filling
To fill approx. 35 macarons
400g icing sugar
1 mega ripe banana
splash of milk
salted caramel (homemade or bought)
Beat the butter and icing sugar until pale and fluffy. Mush up the banana with a fork and mix it in a bit at a time along with the milk and beat until smooth. Add a little more milk if the buttercream is still too stiff to pipe. Pipe a circle of buttercream on to one macaron shell and put a blob of salted caramel in the middle. Sandwich with another macaron shell and put in the fridge to chill for a few hours or overnight.