Banana Yogurt Velvet Macaron

Preheat oven to 80°C (176°F).

Peel and halve bananas lengthwise, brush with lemon juice.

Place on a baking sheet and dry in oven for about 2 hours until semi-dry.

Let cool, then cut into 3–4 mm cubes. Keep at room temperature.

Sift icing sugar with almond powder.

Dilute titanium dioxide powder in warm water and mix with 55 g egg whites.

Combine egg white mixture with almond-sugar mixture without stirring.

Heat water and sugar to 118°C.

Whip remaining 55 g egg whites, then pour hot syrup over them, beating into a meringue.

Fold meringue into almond-sugar mixture carefully.

Pipe 3.5 cm rounds onto parchment-lined trays, tap trays to flatten.

Let macarons dry at room temperature for at least 30 minutes.

Follow the same method as white macaron shells, adding food coloring to egg whites.

Melt white chocolate at 45–50°C.

Heat yogurt, yogurt powder, and milk powder to 60°C.

Gradually incorporate into melted chocolate, mixing from the center outward.

Blend with immersion blender until smooth.

Transfer to a dish, cover with plastic wrap touching the surface, and refrigerate for 4 hours.

Preheat convection oven to 180°C (356°F).

Bake white and banana macaron shells for 12 minutes, quickly opening the oven door twice to release steam.

Cool shells completely.

Pipe yogurt ganache onto white shells, place 3–4 banana cubes in the center, top with a little ganache, and sandwich with banana shells.

Refrigerate macarons for 24 hours, bring to room temperature 2 hours before serving.