Are you guys as in love with the maple bacon trend as I am?! Yes!? Well here is a great recipe for some tasty maple bacon buttercream filled macarons.
The macaron cookie recipe that I used is a classic. I googled for videos that might help explain the process of making a French macaron. This one is just fabulous, follow it to a T and you will have the perfect cookie:
http://m.youtube.com/watch?v=xJ636Y8N6E8&desktop_uri=%2Fwatch%3Fv%3DxJ636Y8N6E8
Macaron:
1 cup sliced or slivered blanched almonds or 1 cup almond flour
2 cups powdered sugar
3 egg whites (room temp)
Pinch of salt
1/4 cup granulated sugar
Filling:
4 tablespoons softened unsalted butter
1 1/2 cup powdered sugar
Pinch of salt
2 tablespoons dark maple syrup
4 slices cooked and finely chopped bacon
Line two sheet pans with parchment paper and prepare a pastry bag with a tip with a 1/2 inch opening at the tip. I use my Wilton #804.
In your food processor or blender pulse the almonds and powdered sugar until it reaches a fine powder. You can skip this step if you purchased the almond flour and just mix the two together.
Run your almond and powdered sugar mix throw a fine mesh sifter to remove large almond pieces. If you have a considerable amount of large almond pieces (more than a tablespoon) pulse the almonds left and re-sift.
Whip egg whites and salt until foamy. Slowly add granulated sugar and whip until stiff peaks. Like super stiff!
Fold almond mix into your lovely meringue. 70-75 turns will create the perfect blended texture.
Transfer mix to your pastry bag and pipe cookies about 2 inches in diameter leaving at least 1 inch between the cookies.
Bang your sheet pans on the counter 6 times to release the air bubbles.
Leave cookies on sheet trays and allow them to sit at room temperature for 30 minutes.
Bake cookies at 300 degrees for 20 minutes after they've rested.
As the cookies are cooling, prepare your filling:
Whip butter and salt until creamy and pale. Add powdered sugar and maple syrup and beat for 30 seconds. Add bacon and mix until combined.
Put filling in a pastry bag and pipe onto one side of the cookie. Add another cookie to make a sandwich.
