A crisp Italian meringue with a caramelized banana puree filling.
Preheat the oven to 145'C.
Make the macaroon shells: place the ground almonds and the icing sugar in a food processor and mix to give a fine, lump-free powder.or use a fine sieve.
Place the water and the caster sugar in a saucepan and heat to 118'C. Whilst this mixture is heating, whisk 75g of egg whites. Once the sugar has reached 118'C, add it to the egg whites and whisk until the mixture cools down. Add the food colouring and mix gently.
Add the remaining egg whites to the icing sugar and almond mixture and mix well until you obtain a paste , Add a spoonful of the meringue mixture at the time and fold it in. Once the mixture reaches the ribbon stage, place it in a piping bag and then pipe the macaroons on to a lined baking sheet. Gently tap the baking tray down on to the work surface. Transfer to the oven and cook until the macaroons feet are created, after that keep on opening the oven door every minute or two to turn the macaroons. Macaroons are ready when they don't stick in the paper anymore , it'll take around 12/15min.
Peel and chop the bananas.
Melt the sugar, slowly, in a pan until a light caramel is formed.
Now add the butter and allow it to melt, now add the bananas and caramelize them for 2-3 minutes.
Now add the cream and quickly bring to the boil and remove to a blender.
Blitz to smooth
Set aside until thoroughly chilled.
Use a piping bag or small spoons to fill the macaroons.
«Add vanilla or rum for some extra depth of flavor. This also makes a great topping for any cake-style dessert. »