a bowl of food
Home Life Eating and Drinking Recipe for magnolia with nuts and bananas

Recipe for magnolia with nuts and bananas



62gr cracked nuts⠀
30g egg white⠀
62g sugar⠀
Pinch salt⠀
Pinch vanilla grain



2 eggs⠀
28gr tapioca starch ⠀
240ml milk⠀
50g sugar⠀
15g butter⠀
Pinch salt⠀
Pinch of vanilla grain ⠀


3 ripe bananas⠀
50g broken nuts⠀
5G cocoa⠀


  • Whisk the egg white and salt until the foam is foam. ⠀
  • Add the sugar without ever stopping the mixer and continue whisking until it has a stiff merengue consistency
  • Add the broken nuts and vanilla and mix in slow movements without extinguishing the merengue with a spatula.⠀
  • Place them in December on the greaseproof paper with a squeeze bag or spoon and dry them in a 90-degree oven for 1 hour. ⠀

  • Break the egg into a saucepan and beat with a beater. ⠀
  • Add the sugar and whisk. ⠀
  • Add the starch and whisk. ⠀
  • Add the milk and vanilla and whisk. ⠀
  • Take it on January and whisk it without stopping until it starts to remove bubbles and becomes thick. ⠀
  • Cool a little by whisking it off the January oven and add the butter and eat well. ⠀
  • Place a stretch film so that it sticks to the cream and lift it to cool in the refrigerator. ⠀
  • Beat before use. ⠀

In order:⠀

- Broken nuts ⠀

  • If you dry the meringues at 90 degrees, the outside will be hard, the inside will be soft and remain white. If you dry it at 110 degrees, it will completely harden and take a little color. ⠀
  • The meringues will retain their freshness for 3-4 days in an air-free container. ⠀
  • The cream will be more fluid than pastry cream, as it has a whole egg in it. ⠀
  • The cream will keep its freshness in the fridge for 2 days. ⠀
  • Combine just before serving or the cream will soften the meringues.

Bonus: Homeservice top 10 milky desserts

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