Serves:
12-14 people
Prep Time:
20 minutes
Cooking Time:
20 minutes and 30 minutes for Chilling Time

Ingredients
For Macarons:
- 100g granulated sugar
- 2g egg white powder-optional
- 100g egg whites - about 4 large eggs
- 105g superfine almond flour - blanched
- 100g powdered sugar
- Pink gel food coloring
- Yellow gel food coloring
- 1/2 cup unsalted butter, room temperature
- 1 banana, peeled and mashed
- 1 scoop Tone it Up Strawberry Banana + Immunity Protein Powder
- 4 cups Powdered Sugar
- 1/2 teaspoon banana extract
- 2 tablespoons strawberry jam
Instructions
- Fill a large pot with about 1-inch of water and bring to a low simmer over medium heat.
- Whisk together granulated sugar and egg white powder in a large, heat-proof bowl.
- Pour egg whites into the bowl and place over the simmering pot. Make sure the water doesn't touch the bottom of the bowl!
- Whisk the ingredients together for 2 to 4 minutes, until the sugar has completely melted, and the egg whites have reached 160 F. Pour the egg/sugar mixture into the bowl of a stand mixer, making sure no water from the bottom of the bowl gets into the mixture.
- Whip the mixture on low speed for 30 seconds. Increase the speed to medium-low for another 30 seconds, then increase it to medium. Finish whipping on a medium to medium-high until the meringue achieves stiff peaks.
- Once the meringue is stiff, sift in the almond flour and powdered sugar. At this point, divide batter into two bowls and add a few drops of pink food coloring to one and yellow food coloring to the other.
- Using a circular motion, gently fold until a thick ribbon of batter runs off the spatula when it is lifted. You should be able to draw a couple figure 8's with the batter running off your spatula when it is the right consistency.
- Pour the batters into two large piping bags fitted with a medium-sized round piping tip. Take one color and pipe 1 1/2-inch rounds on a large baking sheet lined with a silpat mat, spacing them about 1-inch apart.
- Once you finish piping, set the remaining batter aside and bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
- On a second cookie sheet, repeat the last two steps with the other color of batter.
- As the macarons rest, preheat your oven to 315 F.
- Let the trays rest for about 30 minutes, or until they form a skin and look matte. Bake one tray at a time in the middle rack of your oven for 18-21 minutes, or until the shells are fully baked and no longer jiggly. If you notice the shells start to brown, cover them with a foil tent.
- Remove the first tray from the oven and bake the second one.
- Let the macaron shells fully cool on the pan (about 15 minutes), then gently remove them from the silpat mat.
- Make Filling: Add butter to the stand mixer bowl. Beat until smooth. Mix in mashed banana.
- Add in Tone it Up Strawberry Banana + Immunity Protein Powder and powdered sugar and mix until combined and smooth. Whip in banana extract.
- Pipe filling onto the flat side of 1/2 of the macarons. Fill the centers of each macaron with 1/4 teaspoon of strawberry jam.
- Sandwich macarons bottoms with macaron tops. Enjoy!