Preparation

• Line 2 baking sheets with parchment paper and have a pastry bag with a plain tip (about ½-inch) ready.


• Using a standing electric mixer, beat the egg whites until they begin to rise and hold their shape.


• While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.


• Add in the food coloring, beginning with ¼ teaspoon and stir to combine. Add more, drop by drop and stirring after each addition, until mixture turns pale yellow in color.


• Beat until the eggs are so stiff you can hold the bowl above your head and it doesn’t budge.


• Using a blender or food processor, grind together the powdered sugar with the almond powder and banana powder until there are no remaining lumps.


• Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. As soon as the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (Standing the bag in a tall glass helps if you don’t have assistance.)


• Pipe the batter on the parchment-lined baking sheets into 1-inch circles (about 1 tablespoon of batter each), evenly spaced 1 inch apart.


• Rap the baking sheet a few times firmly on the countertop to flatten the macarons. Let them sit for 20 minutes, or until the tops are dried. Meanwhile, preheat the oven to 280 degrees.


• Bake for 18 minutes, rotating the pan halfway through baking time. (To prevent humidity, prop the oven door slightly open with a wooden spoon so air can escape.)


• Let cool completely and then remove from baking sheet.


• Fill with Nutella and try to resist eating them until they’re set.

Note: Macarons will last 2 to 3 days in the fridge, up to a month if frozen.