1-First, prepare the banana ganache by boiling the mashed fresh banana with granulated sugar and lemon juice until it thickens, then puree it smoothly for a rich filling.

2-Next, heat this puree with heavy cream and chopped white chocolate until everything melts and combines, and let it cool completely.

3-For the macaron shells, sift together almond flour, powdered sugar, finely ground freeze-dried banana, and a pinch of salt to ensure a fine mixture.

4-Whip the egg whites until they are foamy, then gradually add granulated sugar and beat until stiff peaks form, incorporating vanilla extract for extra flavor.

5-Gently fold the dry ingredients into the egg whites until the batter flows smoothly, being careful not to overmix.

6-Pipe the batter into 3-4 cm diameter circles on parchment-lined baking sheets, then let the shells rest for 40 to 60 minutes until a dry skin forms on top.

7-Bake the rested shells at 150°C (300°F) for 16-20 minutes until they are firm and have developed feet.

8-After baking, allow the shells to cool completely before filling them with the prepared banana ganache.

9-Finally, refrigerate the assembled macarons for at least one day to let the flavors develop fully, resulting in a tasty banana filling that makes each bite special.