Let’s be honest, macarons are cute! They are small, colourful and elegant. I always get inspired when I look throught the windows of luxury pastry shops and see all the different colours and treats. They all lay perfectly straight, seperated by colour in the showcase while people are excitingly waiting in line to taste the first bite.
These macarons are perfect as a summer snack, because the cream inside is fresh and cold. Here in the Netherlands the last few days have been abnormally hot, so I definitely needed something to keep myself cool. They are 100% raw too, which always is an advantage in my eyes.
Ingredients (one macaron):
- 1/4 frozen banana
- 1 frozen nectarine
- a few fresh raspberries
- 1 nectarine
Other things needed:
- Piping bag
- Star tip for piping bag
Start by cutting off the two sides of the nectarine, which are will be used for the top and bottom of the macaron. Cut off a little bit of the round top of the bottom, so the macaron can stand steady.
Now put the frozen banana and nectarine into a food processor and mix well until you get the consistency of ice cream. Put the ice cream in a piping bag with a star tip.
Now push the icecream through the tip of the piping bag and lay the ice cream in a circular shape on the bottom of the nectarine. Add 2 raspberries in the middle of the ice cream circle and put the top of the nectarine on top.
If you want you can decorate your macaron with raspberries. I pulled apart the raspberries and added a line of raspberries on the bottom.