![\"Maple,](\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2025\/10\/maple-macaron.jpg\")
Macaron Shell<\/h4>\nSatisfy your sweet cravings with this Maple, Avocado and Banana Macarons recipe from Maple from Canada UK. A creative twist on classic banana macarons that\u2019s both wholesome and irresistibly moreish. These macarons pair creamy avocado and ripe banana to give each bite a soft, chewy texture and natural sweetness without needing refined sugar. What makes this recipe unique is the addition of pure Canadian maple syrup, which melds beautifully with the coconut base to bring a delicate caramel note and enhances the flavours of avocado and banana.<\/p>\n
Whether you\u2019re a fan of banana macarons or curious about the benefits of avocado and banana in desserts, these little treats are bursting with moistness, nutrients and a subtle nutty edge. The maple syrup ties everything together while keeping the recipe naturally sweetened and suitable for a variety of diets.<\/p>\n
Macaron Shell<\/h4>\n140g ground almonds<\/p>\n
200g fine maple sugar<\/p>\n
90ml egg white<\/p>\n
30g maple sugar<\/p>\n
200ml double cream<\/p>\n
1 ripe banana<\/p>\n
1 ripe avocado<\/p>\n
300g white chocolate<\/p>\n
2 tbsp amber maple syrup<\/p>\n
Combine ground almonds and fine maple sugar, sifting into a large bowl.<\/p>\n
Pour the egg whites into the clean bowl of a stand mixer.<\/p>\n
Whip the egg white at high speed until at a soft peak, reduce the speed, then add the maple sugar gradually.<\/p>\n
Next, add the whipped meringue into the almond and fine maple sugar mix in two additions and keep folding until the mixture falls off the whisk like lava, forming a thick ribbon.<\/p>\n
Pipe the macarons onto the prepared parchment-lined baking sheet by pressing out 1.5-inch circles about 1 inch apart.<\/p>\n
Place the baking sheet into a preheated 155\u00b0C oven (convection) and bake for 7 minutes, then 145\u00b0C for 12 minutes. Remove from the oven and allow to cool completely before removing macarons from the parchment paper.<\/p>\n
Blend the banana, avocado and double cream until smooth.<\/p>\n
Pour the mixture into a pan then bring to a boil.<\/p>\n
Add the hot mixture slowly into the white chocolate then combine all ingredients.<\/p>\n
Use a piping bag with a small nozzle to fill the macaron shells.<\/p>\n
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