I know, I know..

This is purely for fun and u know its just one of those day where u think, one day, bacon will conquer the world and any thing with bacon taste better. I think bacon is as versatile as it can get. I’ve done it with chocolate cupcake before and it’s pretty good actually cause bacon usually bring saltiness to the palate and salt works almost anywhere be it savoury or in desserts.

On another note, It’s Macaron Day today!!

So I then took the idea of caramelizing bacon with maple syrup in the oven then chop finely to put on top of the shell. I didn’t chop as fine, I’m thinking I should have let it dry, then pulse it in the food processor to make like a bacon dust. The weight and oil of the bacon sunk some parts of the macaron shells, which is totally understandable. So the next time IF I make it, I’m going to do the said and dust on top instead. And I don’t know, maybe I want to add caramelized onion inside as well. (I’m crazy)

For the filling, oh my goodness, if it ain’t artery-clogging enough, I’ve used French buttercream. My all time favourite. Mixed in with some maple syrup and salt and sandwiched with another piece of bacon in between. Seesh this is getting abit ridiculous isn’t it ?

Despite all that… It is infact, one of the good macarons I’ve made. Sweet and salty ;D

I used the regular macaron recipe using Italian Meringue method.

Bacon Macaron with Maple Buttercream

(makes 20-24 macarons)

100g Almond meal
100g icing sugar

36g fresh egg whites (about 1 egg white)
pinch of salt

100g caster sugar
20g water

36g aged egg whites (about 1 egg whites)
1g egg white powder

4 strips bacon
maple syrup

French Buttercream

3 egg yolks
100g caster sugar
30ml water
225g butter, cubed.
pinch of salt
50g maple syrup

 

Method:

1. Pat dry bacon, drizzle maple syrup and roast it in the oven at 180 C till caramelized. Turn over to the other side roast it till its crispy. Grill works too. Once done, remove from oven and let it cool. Then finely chop some (save some for the filling) bacon bits. Set aside.

2. Make macaron. Sift almond meal, icing sugar in a wide bowl. Add in the egg white and salt and mix well. Do this only when you’re ready to cook the sugar, otherwise it gets hard.

3. In a medium sized pot, pour in caster sugar and water. Bring to a boil and to 118 C. Which means that yes you need a candy thermometer. When the sugar syrup reaches 110 C, in a mixing bowl, whisk egg whites and egg white powder (I’ve tried without it, it’s alright) It should be somewhat medium peaks when the sugar syrup reaches 118 C.

4. While the mixer is still whisking (about medium speed), gradually pour in the sugar syrup. (To wash the pot, add in water and bring to a boil, it’s easier to wash) Then turn up the speed of the mixer for about 2 minutes till it turns glossy. Reduce the speed to medium and let it whisk till it’s stiffer. It should be somewhat stiff, but not so stiff. (Picture on row 3, left)

5. Now, add in 1/4 of the meringue into the almond mixture from step no.1. Whack it till it’s well incorporated. At this first step, I usually literally do it un-TLC-ly just to get some air out from the meringue and to lighten the almond mix.With the remaining 3/4 of meringue, add into the almond mix and fold it in. This time, a little more TLC until it becomes lava like.

6. I’m using a 10mm nozzle. Fit into a piping bag and scoop the batter into the bag. Pipe onto a tray lined with parchment paper or silpat. Lightly tap the tray on a table top. Sprinkle some chopped bacon bits (make sure it’s really fine) Let it rest for about 5 minutes then bake at 150 C for 14 minutes.

7. When it’s cooked, remove from the oven and let it cool on a rack. Once it’s completely cool, it should be able to peel off easily.

8. Pair the right sizes and arrange them on a tray. If the macarons turn out right for you, then proceed to make the filling.

9. Make the buttercream. In a pot, bring caster sugar and water to 118C at a medium heat. When it’s about 105 C, whisk egg yolks in a mixing bowl till its light and volumed.

 

10. When the sugar syrup has reached 118C, slowly pour into egg yolks while whisking at the same time. Whisk till it doubles in volume and becomes thick (about 3-4 minutes). It will be slightly warm.

11. Add in butter slowly (1-2 at a time) into the pate a bomb and whisk. It will be soupy at first but just continue whisking till comes together. Add in maple syrup and mix well.

12. Assemble. Pipe a dollop of maple buttercream, add a slice of bacon and sandwich with another macaron of the same size.

I am submitting this to  Aspiring Bakers #17 – March Macaron Madness! (Mar 2012) hosted by Alan of Travellingfoodies