Maple, Avocado and Banana Macaroons

Macaron Shell

• 140g ground almond
• 200g fine maple sugar
• 90ml egg white
• 30g maple sugar

Banana and avocado ganache

• 200ml double cream
• 1 ripe banana
• 1 ripe avocado
• 300g white chocolate
• 2tbsp amber maple syrup

Macaron Shell

1. Combine ground almond and fine maple sugar, sifting into a large bowl.
2. Pour the egg whites into a clean bowl of a stand mixer.
3. Whip the egg white at high speed until at a soft peak, reduce the speed, then add the maple sugar gradually.
4. 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.
5. Pipe the macarons onto the prepared parchment-lined baking sheet by pressing out 1.5-inch circles about 1 inch apart.
6. Place the baking sheets into a preheated 155°C oven and bake for 7 minutes, then 145°C for 12 minutes (convection). Remove from the oven and allow to cool completely before removing macarons off the parchment paper.

Banana and avocado ganache

1. Blend the banana, avocado and double cream until smooth.
2. Pour the mixture into a pan then bring to a boil.
3. Add the hot mixture slowly into the white chocolate then combine all ingredients.
4. Use a piping bag with a small nozzle then fill the macaron shells.