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Bananas Foster-rita Macarons

May 15, 2013

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The shells have banana flavor and the filling have the salty tequila margarita with a caramel buttercream filling. Bananas Foster-rita Macaron pay hommage to New Orleans and it’s famous dessert.
YAY!  I’m so excited!  It’s reveal day for…

 

And challenge it was!  HOLY COW I had no idea these little cookies were such finicky B’s.  Seriously.  I read a few blogs, watched a few vids.  Figured, I got this!  No.  I don’t.

 

Granted this was Sunday when I had little to NO motivation.  That might have had something to do with it.  I bought an oven thermometer so I could see what the ACTUAL temperature of the oven is.  It’s off.  It’s a new oven!  How in the…  Anyone know how to calibrate an electric oven?

 

So I set the oven, checked the temp, reset the oven, checked the temp again.  Made a sauce recipe.  Cleaned the kitchen.  Processed the nuts, sifted, processed the nuts with the powdered sugar, sifted.  Whipped the meringue.  Added the nuts to the meringue.  Piped the cookies and let them set.

 

Needless to say, I took my time.

 

I’ve learned a lot more since then, and will be trying these little buggers again, and probably this weekend.

 

Preheat oven to 300, making sure to check the temperature with an oven thermometer.  Grind the almonds together with 230g powdered sugar until fine.

 

 

Sift the mixture into a medium mixing bowl. Add any large bits back to the processor and grind and sift again. Discard any remaining large bits. Sift the almond mixture again removing any large pieces. Set aside.

 

 

Add egg whites and 75g of granulated sugar to the bowl of a stand mixer fitted with the whisk attachment.  Beat eggs at medium power for 3 minutes.  Increase the speed to medium-high and beat for an additional 2 minutes.  Increase the speed to high and beat 3 minutes.

 

 

Add the banana extract and vanilla paste and beat on high an additional minute.  The meringue should be stiff and dry.  Add the flour mixture to the meringue and fold them together.  This is the most crucial part of the process.  Counting your turns, closely examine the mixture after 25.  The mixture needs to be thick enough to hold up on it’s own when dropped from the spatula, but soft enough that it will melt back into the batter after about 20 seconds.  Continue folding until your batter reaches this stiffness.  (I failed to take a photo of it.)

 

Place the mixture in a piping back fitted with a 1/2 inch plain tip and pipe circles approximately 1 to 1 1/2 inches on baking sheet covered with parchment paper or a silpat baking mat.

 

 

Yes, I drew circles on aluminum foil and placed that under my baking mat.  This may or may have contributed to the demise of the first batch?  But that doesn’t explain the second batch.  *shrugs*
 
 
After filling the tray, quickly and sharply rap the baking sheet on the counter twice, then turn the sheet and rap it three more times.
 

Allow the cookies to set 20 to 30 minutes before baking.  Once set, bake at 300 for 18 minutes.  Test the macarons after 18 minutes by attempting to peel them off the paper.  If they peel cleanly off, they are done.  If not, give them 1 or 2 more minutes and try again.

 

Once done, remove from the oven and allow to cool completely before removing from the pan.

 

 

While the maracons are cooking, combine the margarine, dulce de leche, and tequila in a large mixing bowl and beat with a hand mixer fitted with the whisk attachments until combined.

 

 

Add the vanilla paste an stir to combine.

 

 

Slowly add the 4 cups of powdered sugar until you have reached the desired consistency.

 

Once the cookies have cooled, remove from the pans and pipe a quarter sized circle of butter cream onto the center of one cookie and top with another; making sure to match size and shape of pairs.  Attempt to resist the temptation to eat the entire batch a few cookies if possible and store in a airtight container to allow the macaron to age perfectly before serving.

 

 

Meh.  They’re not perfect.  This is the second batch and they had tiny little baby feet.  You should have heard me!!  It was funny!

 

When I say I took my time, I even let the cookies set for a day before I made the butter cream to put between them.  I didn’t get my tequila until Monday….when we went for coffee.

 

Me: Going for coffee, but have to stop at the liquor store first.
Boss and 3 co-workers:  Okay!
*stop in liquor store*
Boss:  OH!  You were seriously about the liquor store?
Me:  Yup!  I have to cook with tequila this week.  I have recipes due Thursday at the latest.

 

Now bossman knows I usually do my best work under pressure.  *snort*

  Signature  
The shells have banana flavor and the filling have the salty tequila margarita with a caramel buttercream filling. Bananas Foster-rita Macaron pay hommage to New Orleans and it's famous dessert.

Bananas Foster-rita Macarons

Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes

The shells have banana flavor and the filling have the salty tequila margarita with a caramel buttercream filling. Bananas Foster-rita Macaron pay hommage to New Orleans and it's famous dessert.

Ingredients

  • 120 g blanched almonds
  • 230 g powdered sugar
  • 145 g egg whites, room temperature
  • 75 g granulated sugar
  • 1/2 teaspoon banana extract
  • 1 teaspoon vanilla paste
  • 1 stick margarine or butter
  • 1/2 cup dulce de leche
  • 2 tablespoon tequila
  • 4 cup powdered sugar
  • 1 teaspoon vanilla paste

Instructions

  1. Preheat oven to 300, making sure to check the temperature with an oven thermometer.
  2. Grind the almonds together with 230g powdered sugar until fine. Sift the mixture into a medium mixing bowl. Add any large bits back to the processor and grind and sift again. Discard any remaining large bits. Sift the almond mixture again removing any large pieces. Set aside.
  3. Add egg whites and 75g of granulated sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat eggs at medium power for 3 minutes. Increase the speed to medium-high and beat for an additional 2 minutes. Increase the speed to high and beat 3 minutes.
  4. Add the banana extract and vanilla paste and beat on high an additional minute. The meringue should be stiff and dry.
  5. Add the flour mixture to the meringue and fold them together. This is the most crucial part of the process. Counting your turns, closely examine the mixture after 25. The mixture needs to be thick enough to hold up on its own when dropped from the spatula, but soft enough that it will melt back into the batter after about 20 seconds.
  6. Place the mixture in a piping bag fitted with a 1/2 inch plain tip and pipe circles approximately 1 to 1 1/2 inches on baking sheet covered with parchment paper or a silpat baking mat.
  7. After filling the tray, quickly and sharply rap the baking sheet on the counter twice, then turn the sheet and rap it three more times.
  8. Allow the cookies to set 20 to 30 minutes before baking. Once set, bake at 300 for 18 minutes. Test the macarons after 18 minutes by attempting to peel them off the paper. If they peel cleanly off, they are done. If not, give them 1 or 2 more minutes and try again.
  9. Once done, remove from the oven and allow to cool completely before removing from the pan.
  10. While the maracons are cooking, combine the margarine, dulce de leche, and tequila in a large mixing bowl and beat with a hand mixer fitted with the whisk attachments until combined.
  11. Add the vanilla paste and stir to combine.
  12. Slowly add the 4 cups of powdered sugar until you have reached the desired consistency.
  13. Once the cookies have cooled, remove from the pans and pipe a quarter sized circle of buttercream onto the center of one cookie and top with another; making sure to match size and shape of pairs.
  14. Attempt to resist the temptation to eat the entire batch a few cookies if possible and store in a airtight container to allow the macaron to age perfectly before serving.
© Chris Campbell
Category: Dessert - Cookies & Macarons
  My Recipe Magic   yum goggle  
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52 Comments
Filed Under: Dessert - Cookies & MacaronsTagged: Appetizer, cookies, European, fruit, macaron

Comments

  1. Debi Bolocofsky says

    June 5, 2013 at 3:29 am

    These look delicious. Thanks so much for sharing with Adorned From Above's Blog Hop 55. We can't wait to see what you have for us this week. This weeks party is live.
    Have a great week.
    Debi and Charly @ Adorned From Above
    http://www.adornedfromabove.com

    Reply
  2. Trish - Mom On Timeout says

    June 4, 2013 at 10:01 pm

    These look incredible Christie! Seriously fun idea 🙂 Pinned and featuring tomorrow!

    Reply
  3. Judy@Savoring Today says

    June 3, 2013 at 2:54 pm

    That is a lot of effort for a cookie, but they look and sound fabulous! Thanks for sharing on Hearth & Soul Hop. 🙂

    Reply
  4. Rachel Willis says

    June 2, 2013 at 5:12 pm

    These look fabulous! Thanks for sharing at Wicked Good Wednesdays this week!

    Reply
    • Christie Campbell says

      June 3, 2013 at 2:10 pm

      Thank you for hosting and for stopping by. Hope you try them. 🙂

      Reply
  5. Linda Bouffard says

    June 1, 2013 at 3:34 am

    Thanks for sharing this great recipe! Blessings. Linda

    Reply
    • Christie Campbell says

      June 2, 2013 at 2:57 am

      Thanks for hosting the hop! 🙂

      Reply
  6. Kaz @ Melting Moments says

    May 31, 2013 at 9:31 am

    How fitting that you should post this today after my macaron v macaroon debate 🙂 Thanks for sharing. I've made macarons twice and yours look so much better! Haha!
    Thanks for sharing at our little linky!

    Reply
    • Christie Campbell says

      May 31, 2013 at 1:18 pm

      Thank you for hosting the linky!! That is sort of funny, but it is the recipe I'm highlighting this week. 🙂 Thank you for stopping by!

      Reply
  7. Brittany Ruth says

    May 31, 2013 at 6:17 am

    Wow do you deliver to Germany? lol

    Reply
    • Christie Campbell says

      May 31, 2013 at 1:09 pm

      Heh. No. But a CW of mine had a good idea for a mobile macaron truck. I need to master them before I launch that venture. Not a bad idea though… Thanks for stopping by!

      Reply
  8. ellyscard creatief says

    May 30, 2013 at 6:01 pm

    Those cookys looks so yummy.
    Gr Elly

    Reply
    • Christie Campbell says

      May 31, 2013 at 1:07 pm

      They were! At least the CW's said they were. They vanished in like a day. Thanks for stopping by!

      Reply
  9. Meg WW says

    May 30, 2013 at 3:26 am

    Found this on the Wicked Wed Link Up… one of my 30 before 30 goals is to master macarons. I have never made them but they are probably my favorite sweet treat ever!!!
    Can't wait to give this a try!

    Reply
    • Christie Campbell says

      May 31, 2013 at 1:06 pm

      They are finicky! I need to watch more youtube vids before trying the next batch, which will probably by this weekend. Thanks for stopping by! I've followed you on a few other social platforms. 😉

      Reply
  10. Amanda Nipper says

    May 29, 2013 at 7:50 pm

    I will make these cookies and then build you a shrine for sharing them!!!! LOL Thanks for sharing this lovely post with us over at Showin' Some Love Hump Day Blog Hop! Already following you. 🙂

    http://modernhippiemomma.blogspot.com/2013/05/showin-some-love-hump-day-blog-hop-6.html

    <3 Amanda*

    Reply
    • Christie Campbell says

      May 30, 2013 at 1:04 am

      Heh. You're so funny! I don't think I am shrine worthy. 🙂 Thanks for stopping by my little blog. Come back again!

      Reply
  11. Alexis AKA MOM says

    May 29, 2013 at 7:49 pm

    Oh goodness those look so yummy!!! I have never seen vanilla paste before I will have to check that out.

    Stopping by from Wonderful Wednesday.

    Reply
    • Christie Campbell says

      May 30, 2013 at 1:04 am

      Vanilla paste is my new crack. I could eat it straight from the bottle. I received it free from My Spice Sage. LOVE THEM! Thanks for stopping by.

      Reply
  12. Megan Chamberlin says

    May 29, 2013 at 6:07 pm

    The title had me hooked, but man oh man I do not have the patience for that!!! Kudos to you, you certainly earned them! I'm visiting today from Whatcha Work Up Linky Party, and I'll be back! 🙂

    Megan at C'mon Get Crafty – http://www.cmongetcrafty.com

    Reply
    • Christie Campbell says

      May 30, 2013 at 1:03 am

      They do take patience, that's for sure. Thanks for stopping by my blog. Please come back often.

      Reply
  13. Dana DeVolk says

    May 29, 2013 at 2:53 pm

    Yummy, sounds amazing!
    We would love it if you would link up at our linky party:
    Two Girls and a Party
    Live every Wednesday to Sunday. Hosted by:
    Dana @ This Silly Girl's Life
    Parrish @ Life with the Crust Cut Off
    We hope to see you there!

    Reply
    • Christie Campbell says

      May 30, 2013 at 1:02 am

      Thanks for the invite! I'll head over shortly. Thanks for stopping by, too!

      Reply
  14. Linda @ With A Blast says

    May 29, 2013 at 10:45 am

    Foster-ita ! What a name for these delicious macarons 😉 Shared this on Google+ today ! Thank you for linking your recipe at our ALL MY BLOGGY FRIENDS party 🙂

    Reply
    • Christie Campbell says

      May 30, 2013 at 12:21 am

      Thank you for having me at your party! I try to link up with y'all weekly. I hop you stop by again soon!

      Reply
  15. Navy Wifey Peters @ USS Crafty says

    May 29, 2013 at 2:02 am

    I love just about any desert with bananas, so I'm sure this taste delicious! Thanks for sharing at Submarine Sunday!

    Reply
    • Christie Campbell says

      May 30, 2013 at 12:20 am

      Thank you for hosting it! They were mighty tasty, if I don't say so myself.

      Reply
  16. Kat Biggie says

    May 28, 2013 at 8:51 pm

    Every time I visit your site, I just want to jump through the computer and eat your page! Those look awesome! I'm visiting today as a co-host from Showin' Some Love Blog Hop! Hope you'll make your way back around to me as well! . ~Kat at No Holding Back http://www.katbiggie.com/blog

    Reply
    • Christie Campbell says

      May 29, 2013 at 5:38 pm

      Awwww! Thank you for such a nice compliment! I am following you back.

      Reply
  17. anyonita green says

    May 28, 2013 at 8:12 pm

    I love the idea of this flavor combination. I've not tried baking macarons with foil beneath the silicon…I'm not sure if this would effect them or not? But, from the look of your pictures, your batter was a little too overworked when you piped out. (That's why you have the "ridges" in your circles.) I remember the first time I got proper feet on my macarons, it was like I'd won the lottery! Lol!

    Reply
    • Christie Campbell says

      May 29, 2013 at 3:22 pm

      I've since got feet, but they're hollow. Still with the overmixing. *sigh* These truly are finicky little… *ahems*

      Thanks for stopping by! 🙂

      Reply
  18. Cindy Jamieson says

    May 28, 2013 at 1:04 am

    Mmmm, these looks so light and delicious! (you are making me want a dozen all to myself!) Thanks for sharing at Simple Supper Tuesday.

    Reply
    • Christie Campbell says

      May 28, 2013 at 3:20 pm

      Thank you for stopping by and hosting the party. Where should I send them? 😉

      Reply
  19. Michelle says

    May 27, 2013 at 9:27 pm

    Just want to say I love that you put tequila in a cookie.
    Thanks for linking!
    Michelle @Ms. enPlace

    Reply
    • Christie Campbell says

      May 27, 2013 at 10:34 pm

      Thanks for hosting! They're mighty tasty… and I have a LOT of tequila left, too. Now I just have to figure out what to make with it…cause I can't drink it.

      Reply
  20. Paula Jones says

    May 27, 2013 at 7:51 pm

    Wow, love this. Pinned, Thanks for joining Marvelous Mondays. ~ Paula

    Reply
  21. Dawn Bedingfield says

    May 27, 2013 at 12:06 am

    Beautiful, we call these whoopie pies but whatever you call them, they are good. Thanks for linking up at Swap N Share Sunday
    Dawn

    Reply
    • Christie Campbell says

      May 27, 2013 at 9:51 am

      Actually, these are more meringue based then cake based. Thank you for stopping by and hosting link party. 🙂

      Reply
  22. Cynthia Landrie says

    May 27, 2013 at 12:03 am

    I have always wanted to make macarons, but they scare me! Great recipe! Found you from Sugar and Slice Sunday!

    Cynthia at http://FeedingBig.com

    Reply
    • Christie Campbell says

      May 27, 2013 at 9:50 am

      They're not scary. I just rolled up my sleeves and made some. A few batches worth, actually. Give it a try! The key is in the sifting and the folding. LOL

      Reply
  23. Angela @ Shake Bake and Party says

    May 16, 2013 at 12:51 am

    These sound delicious! I LOVE macarons but don't know if I'd be brave enough to try to make them myself!

    Reply
    • Christie Campbell says

      May 16, 2013 at 11:06 pm

      You should! It's definitely a learning experience.

      Reply
  24. Deb@CookingOnTheFrontBurner says

    May 16, 2013 at 12:25 am

    These look wonderful… I'm checking out the other entries. It was a fun challenge and you had such a creative idea!

    Reply
    • Christie Campbell says

      May 16, 2013 at 11:04 pm

      Deb, I hope it's creative enough to get me a win! I wanted something NOT lime related. LOL Thanks for stopping by!

      Reply
  25. Julie says

    May 16, 2013 at 12:15 am

    Wow, these ares uber cute! And I love the name. Perfect! Thanks so much for participating in the Spiked! Challenge this month!

    Reply
    • Christie Campbell says

      May 16, 2013 at 11:04 pm

      Julie, thanks for hosting it! I can't wait to see what ingredient it is next time.

      Reply
  26. Cindy Eikenberg says

    May 15, 2013 at 10:51 pm

    LOVE these! They look and sounds totally yummy! Saw them over at This Gal Cooks and had to stop over! Thanks for sharing and have a wonderful week! ~Cindy@littlemisscelebration.com

    Reply
    • Christie Campbell says

      May 16, 2013 at 11:03 pm

      Thanks for the compliments, Cindy and for stopping by my little blog. I hope you have a great weekend!

      Reply
  27. Paula Jones says

    May 15, 2013 at 2:21 pm

    "Fosterita" LOVE LOVE LOVE THAT!!!!! I love macarons, but have never made them. Love this!

    Reply
    • Christie Campbell says

      May 15, 2013 at 6:16 pm

      Thank you! I think everyone, in a fit of insanity, try to make them at least once. LOL I may have to make your bars for work… They LOVE when I bring in my baking experiments. 😉

      Reply
  28. FrugalFoodieMama says

    May 15, 2013 at 1:12 pm

    This is so crazy creative!! And I love the name. 🙂 I have yet to try to make macaroons from scratch yet, but I might give them a go.

    Thank you for entering this month's Spiked! Recipe Challenge and Good Luck!! 🙂

    Reply
    • Christie Campbell says

      May 15, 2013 at 6:14 pm

      I haven't made them either! I don't think I did too bad on my first try. Not as pretty as the Sucre ones, but everyone here said they tasted good! Even S did! LOL Thanks for having the challenge!

      Reply

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AboutMe

I'm Christie and I'm A Kitchen Hoor! At least that's what my friends call me. I've been in the kitchen since I was tall enough to see over the counter. I hope you stay a while and find some new recipes.

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