PREPARE THE DRY INGREDIENTS
Weigh the almond flour and powdered sugar precisely using a digital scale. This ratio is non-negotiable for successful shells.

Combine almond flour and powdered sugar in a food processor. Pulse 10-15 times until very fine and uniform to create smoother shells with no visible almond specks.

Pass the mixture through a fine-mesh sieve into a large bowl, pressing any remaining lumps through with a spatula. Discard anything that will not pass through. This ensures no coarse pieces disrupt the smooth shell surface.

Prepare your piping setup by placing a template under parchment paper on a sheet pan. Having uniform 4cm (1½-inch) guides is essential for consistent sizing.

MAKE THE FRENCH MERINGUE
Place room-temperature egg whites in an immaculately clean, grease-free mixing bowl. Any trace of fat will prevent proper whipping. Wipe the bowl and whisk with vinegar beforehand if uncertain.

Begin whisking on low speed until the whites become foamy, about 1 minute. Add cream of tartar to stabilize.

Increase to medium speed and begin adding granulated sugar one tablespoon at a time, waiting 30 seconds between additions. Rushing this step creates weak meringue prone to collapse.

Once all sugar is incorporated, increase to high speed and whip until stiff, glossy peaks form. The meringue should look like marshmallow fluff and hold its shape firmly when the whisk is lifted, typically 8-10 minutes total.

Add vanilla extract and gel food coloring if using. Whip briefly to incorporate. For banana pudding's characteristic pale yellow, add coloring sparingly.

MACARONAGE
Add all the dry ingredients to the meringue at once. Using a large rubber spatula, begin folding by cutting through the center of the bowl, scraping along the bottom, and folding over the top. Rotate the bowl 90 degrees and repeat.

Continue folding, pressing the batter gently against the side of the bowl with each stroke to deflate air gradually. The batter will transform from dry and clumpy to smooth and flowing.

Test by lifting your spatula and letting batter ribbon down. When you can draw a figure-8 that sinks back into itself within 10-15 seconds, stop immediately. Underfold rather than overfold since overmixed batter cannot be saved.

The finished batter should flow like honey, appearing smooth and slightly shiny, ribboning off the spatula in a continuous stream.

PIPING
Transfer batter to a piping bag fitted with a round tip. Fill only halfway to maintain control. Twist the top closed and grip where the batter ends.

Hold the piping bag perpendicular to the surface at 90 degrees. Keep the tip centered about 1cm (½ inch) above the surface. Squeeze with steady, even pressure until the batter reaches the inner circle of your template. Stop squeezing, then lift the tip with a small flicking motion.

Apply the same pressure and time to each shell. Count one-Mississippi as you squeeze each one to develop rhythm and ensure uniform sizes.

Pipe all shells, spacing them 2.5cm (1 inch) apart. When finished, firmly tap each pan against the counter 4-5 times from a height of about 15cm (6 inches) to release trapped air bubbles. Use a toothpick to pop any remaining visible bubbles.

RESTING
Allow piped shells to rest uncovered at room temperature until they develop a dry skin. When you lightly touch the surface, no batter should stick to your finger. This takes 45 minutes to 2 hours depending on humidity.

The skin prevents cracking and encourages formation of feet. Do not skip this step.

BAKING
Preheat oven to 150°C (300°F). Use an oven thermometer to verify temperature. Position rack in the center.

For extra insurance against uneven heating, place your sheet pan on top of a second empty sheet pan to create a buffer against hot spots.

Bake one pan at a time for 16-18 minutes. The shells are done when they no longer wobble on their feet when lightly touched. They should release easily from the mat when gently wiggled.

Rotate the pan 180 degrees at the halfway mark if your oven has hot spots. Remove and cool completely on the pan before handling.

PREPARE THE VANILLA BANANA BUTTERCREAM
In a stand mixer fitted with the paddle attachment, beat softened butter and cream cheese on medium-high until light and fluffy, about 3 minutes. The cream cheese adds tang that mimics the custard element of traditional banana pudding.

In a small bowl, mash the very ripe banana until completely smooth with no lumps. A banana with black spots has developed more complex sugars for better flavor.

Add the mashed banana to the butter mixture and beat until fully incorporated, scraping down sides as needed.

With the mixer on low, gradually add sifted powdered sugar half a cup at a time until fully combined. Add vanilla bean paste and salt.

Increase speed to medium-high and beat for an additional 2 minutes until light and fluffy. If using freeze-dried banana powder, add it now and beat to incorporate.

Transfer to a piping bag fitted with a round tip.

ASSEMBLY
Match macaron shells by size, creating pairs of similar tops and bottoms.

Prepare banana garnish by slicing the fresh banana into very thin rounds about 3mm (⅛ inch) thick. Toss gently with lemon juice to prevent browning.

Pipe a ring of buttercream around the edge of the flat side of one shell, leaving the center slightly hollow. Place 2-3 thin banana slices in the center. This prevents the banana from making the shells soggy while ensuring banana presence in every bite.

Gently press the matching shell on top, twisting slightly to secure. The filling should be visible at the edges but not squishing out.

Optional: Press a mini vanilla wafer into the buttercream center alongside the banana slices for maximum banana pudding authenticity.

MATURATION
Place assembled macarons in a single layer in an airtight container. Refrigerate for at least 12 hours, preferably 24. This allows the shells to absorb moisture from the filling, creating the characteristic slightly chewy texture.

Remove from refrigerator 20-30 minutes before serving to bring to room temperature.