Description
Banana Bread Cinnamon Rolls are a delightful twist on traditional cinnamon rolls, combining the flavors of banana bread with the sweetness of cinnamon.
Ingredients
Scale
- 3/4 Cup Powdered Sugar
- 3/4 Cup Ground Almonds
- 1 tsp finely grated lemon zest
- 2 Large Egg Whites, room temperature
- 1/2 Cup Granulated Sugar
- 6 drops yellow food colouring
- 3/4 Cup Powdered Sugar
- 1/4 Cup Butter, Softened
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Macaron Silicone Mat x 2 or parchment paper
- Piping Bag with a round tip (or small freezer bag)
Instructions
- Line two small baking sheets with macaron silicone mats, or use parchment paper with traced circles.
- Combine ground almonds, powdered sugar, and lemon zest in a bowl and whisk.
- Beat egg whites in a metal bowl until stiff peaks form, then gradually add granulated sugar and yellow food coloring.
- Fold the almond mixture into the egg whites gently.
- Transfer the batter into a piping bag and pipe into circles on the baking sheets.
- Let the piped shells rest in a cool spot for 20 to 40 minutes.
- Preheat the oven to 275 degrees Fahrenheit (135 degrees Celsius).
- Bake the shells for 15 minutes until they develop feet and the tops are set.
- Cool on the baking sheet for 15-20 minutes before transferring to a wire rack.
- Cream softened butter and whisk in powdered sugar, lemon juice, and vanilla extract.
- Pipe the lemon buttercream onto one macaron shell and sandwich with another shell.
Notes
- Allow the batter to rest for the best texture.
- Use a kitchen scale for accurate measurements.
- Store macarons in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 10 g
- Sodium: 15 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg