Salted Caramel Banana Macarons

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My daughter and I made these and, I have to say, we were a little intimidated at first because we've heard how hard they are to make but these came out great! They had a 'foot' and did not crack and they were nice and chewy. Our caramel/banana filling was a little thin but still delicious. We are going to try some of the suggestions for different fillings next time.

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Oh my God, they turned out great! I was a little scared because it was my first time making macaroons but I'm really excited cause they were a success. I recommend this recipe to everyone. Almost forgot, the filling is to lick your fingers.

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OMG! Have been struggling forever and failing at these yummy cookies..Thank You Ann, Finally i have made 7 batches all diff colors..they look and taste spectacular. Will be at peace till the next thing i want to learn to make stars buggin me! Follow the recipe to the T..and it will work...Amazing.

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I'm addicted. First time I tinted them lavendar then made filling with cremecheese icing and added a little creme de cassis and rasp jelly (thought I had blackcurrant.. and they were a hit! Second time I substituted hazelnut meal for almonds and added 1.5 tsp cocoa and filled with nutella.. Amazing.
I now have a banana that has gone south so I'm gonna try the original. BTW I had eggwhite powder and thought it was the same as meringue powder and it worked fine.

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I was not impressed with the caramel banana filling...actually it was disappointing and straight gross...so we tossed it and ended up filling them with orange marmalade that I had in the pantry. They ended up savable. But even the cookie part did not come out like expected. I was really really hoping for better!

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SIMPLEMENTE DELICIOSOS!!!!!!!!!!!!!!!

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I've made a lot of Macarons that require measuring grams carefully on a kitchen scale. I wanted to try this recipe and see if it measured up to the others. They came out perfectly with pretty "feet!" I certainly will be making them again. I even posted the recipe and pictures on my blog: Get Off Your Butt and BAKE!

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I just want to say thank you for this recipe! I have tried and tried to make macarons and have never had complete success. They either have no feet the were chewy and delicious or have feet and are brittle and hollow. But this time I have succeeded! This recipe was so easy and they turned out fantastic! They had feet and were chewy and delicious. I didn't do the banana caramel part because I really wanted macarons that were executed properly first. Next time I will try the caramel and banana sauce. I think I may have made mine too large because I ended up having to bake them close to 25 minutes before they were done. I also only got about 15 pairs from the recipe and on the show it looked like she got a lot more than that. I am so excited to try different colors and flavors now. Thank you!

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A little time consuming but very good

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Mine were perfect. I followed the recipe exactly including aging the egg whites and letting them come to room temperature. From wikipedia, "The English word macaroon and French macaron come from the Italian maccarone or maccherone." Looks like either spelling is acceptable.

I made my own almond flour with a package of blanched almonds and my food processor. I've done this for other recipes as well. Just don't over process them or you'll have paste! Hope that helps. (A common brand for almond meal/flour in the midwest is Bob's Red Mill. I did use that brad before making my own - seems to be the same.