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Unmissable Bite-size Banoffee Macaroons (a Special Treat For Christmas)

Unmissable bite-size banoffee macaroons (a special treat for Christmas)


Unmissable bite-size banoffee macaroons (a special treat for Christmas)


to be prepared ½ a day in advance, cooking time: 10 min, preparation time:

30 min + drying time.


Makes 20 small macaroons.



3 egg whites, preferably 1-2 days old kept in the fridge,

1 teaspoon cream of tartar

200 gr icing sugar

1 headed tablespoon of very dry good quality cocoa powder

100 gr of ground almonds (can be replaced by finely ground walnut)



·         Take a big bowl and put it in the freezer for ¼ an hour. It will be your egg whites mixing bowl, it must be very cold.

·         When done, take your egg whites straight from the fridge and put them in the bowl with the cream of tartar.

·         Beat the eggs until extremely stiff with an electric mixer (or by hand if you are  stubborn enough).

·         Put the mixture straight back in the fridge.

·         In another bowl, at room temperature this time, mix the icing sugar, the cocoa and the nuts.

·         Crumble into your hand in order to break all the chunks. Sift if needed.

·         Then quickly mix in a third of the egg whites, fold very gently and when the resulting mixture is even, pour the rest of the whites and fold, again very gently. Put straight back in the fridge.

·         Prepare a baking tray with some baking parchment. With a teaspoon take a bit of mixture and wipe with your finger (washed, of course) to drop it onto the parchment (you can also use a piping bag, but it's not necessary), don't try to make it perfectly round, the shape will even itself when drying and cooking.

·         Separate each macaroon by 2 cm between each of them, The macaroon should be around 3 cm wide.

·         When done, leave the macaroon to dry in a draught free, dry environment. It dries the top, and allow the middle to raise when cooking, to give the macaroons their particular  shape.

·         They need to dry for at least 2 hours (depending on the weather, damp etc...)

·         When dried, turn on the oven at very low temperature (around 70 degrees C, fan oven preferred) and put the trays in, leaving the door open for 5 minutes, then take off the trays, and turn the oven to 150 degrees, and wait until it reaches temperature.

·         Then put the macaroons back in the oven for around 10 minutes. Check regularly, they cook very quickly and it may take less than  that to be ready.

·         Leave to cool on a rack.

·         They are now ready to be filled.


Banoffee Filing

30 gr of unsalted butter

150 ml double cream

100 gr caster sugar

1 very ripe banana (left overs accepted) finely cut in pieces.


·         Take a heavy small frying pan (or a non stick saucepan) and put it on the hob at low heat, Put the butter and wait until it melts.

·         Pour in the sugar and stir slowly until it dissolves.

·         Turn on the heat to medium high and when the caramel starts to bubble slightly, pour over the cream stirring continuously and gently.

·         When the mixture start to bubble again, turn off the heat and stir until the mixture resembles a soft sticky toffee texture (chewy yet smooth).

·         Then put the banana in without breaking the pieces.

·         Leave to cool.

·         When the banoffee mixture is still warm, spread a little with a knife on one macaroon to make a 5 mm thick banoffee filling, Cover with another  macaroon.

·         Leave to cool completely and keep in airtight containers!

·         Perfect for your Christmas party!


PS: Alternate fillings: Chocolate spread and Baileys

Lemon butter icing