MACARON:

Pre- heat oven to 350 degree F

Place rack at lower third of the oven.

Line 2 cookie sheets with parchment paper

In medium bowl, sift almond flour and confectioners sugar. With back of spatula gently press any large granuals through the sifter. Toss any that do not go through. Repeat process 2 more times. Set aside.

In a medium sauce pan add the egg whites and granulated sugar. Whisk on medium heat until sugar granuals are dissolved, about 5 minutes.

Pour into mixing bowl with whisk attachment and mix on medium speed until soft glossy peaks are reached.

Pour in the almond mixture and fold until incorporated, Next press the mixture against inside of bowl with back of spatula in an upward motion. Repeat until batter is fully mixed and incorporated.

Add to piping bag and pipe macarons onto cookie sheet about 1 inch in diameter, I used an Ateco #806 tip). (If needed trace circles on parchment as a guide with pencil and flip over so pencil does not get on macarons).

Let sit for 20 minutes until skin forms on tops, this will help achieve the "foot" at bottom of macaron.

Bake for 10-11 minutes until risen and set, turning cookie sheet half way through.

BANANA SPLIT PREP:

Mash raspberries set aside.

Warm chocolate sauce so it drizzles easily.

Set out almonds, whipped topping, banana slices and cherries

Pair up macarons with like sizes, top and bottom.

ASSEMBLY:

Place macaron pairs in a row.

Place a banana slice on the bottom macarons.

Next a small ice cream scoop, I used a 2 tsp cookie scoop but you can eye ball it if you don't have one.

Take the macaron cookie and put on top to make a sandwich.

Take a small spoon full of raspberries and put on top of macaron, follow by whip topping and cherry.

Drizzle with chocolate and sprinkle with almonds.