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Cook's Notes: You don't need to go out and purchase older egg whites, you can simply used the eggs that you've had in the refrigerator for the last 4 or 5 days.
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After you separate the eggs, make sure you allow the egg whites to come to room temperature before whipping.
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Room temperature egg whites whip better and faster if at room temperature.
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For the meringue cookies: Preheat the oven to 300 degrees F. Prep 2 half sheet pans with parchment or silicone baking mats.
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Sift together your almond meal and powdered sugar and set aside.
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In the bowl of a standing mixer, or with an electric hand mixer, beat the egg whites on low speed until foamy.
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Begin sprinkling in the meringue powder as you beat.
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Then increase the speed to medium and beat until soft peaks form.
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If adding food coloring at the point, you can divide the meringue, add to a separate bowl and dye as desired (see Cook's Note, below).
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Beat to combine.
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When you get to soft peaks (the peaks will curl when the whisk is lifted from the mixture), carefully proceed; you want firm glossy peaks in your meringue, you do not want to beat all the way to stiff peaks (peaks stand up straight when a whisk is lifted from the mixture).
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Add a third of the almond mixture, folding it in gently.
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Once combined, add the remaining almond flour in 2 batches.
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Be very, very gentle!
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Make sure to fully incorporate all your ingredients, but do not over-fold.
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Spoon the mixture into a pastry bag fitted with a plain 1/2-inch tip.
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(You can also use a ziptop bag with a corner cut off.)
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It's way easier to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
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Pipe 1-inch mounds of batter onto the prepared sheet pans.
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Using a wet fingertip, tap the mounds to a smooth tip.
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Alternately, pick up the pan with both hands, and holding it level, tap it firmly onto the counter several times.
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Allow any residual water to dry out.
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Sprinkle each cookie with fleur de sel.
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Allow the cookies to rest 30 to 60 minutes, depending on the humidity.
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Bake the cookies for about 15 minutes, 1 sheet at a time.
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Let the cookies cool.
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For the filling: In a heavy bottomed saucepan set over medium-high heat, combine the sugar and 2 tablespoons water.
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Slowly let the sugar melt and turn into caramel (do not stir).
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Carefully add the butter and heavy cream and stand back as it will release a lot of steam.
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Stir until everything is fully incorporated.
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Add the fleur de sel.
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In a small bowl, mash the ripe banana with a fork.
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Once the caramel has cooled, add it to the mashed banana.
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Spread the mixture on the cookies, making sandwiches.
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Place in the refrigerator and allow to mature for at least 24 hours.
