This is possibly the easiest French meringue method. Perfect for home baking.
Applewood smoked bacon, caramelized onion, bourbon. Mmmm. Need I say more? This macaron is perfect as hors d’oeuvres. The heavenly maple macaron filling is so versatile. It can be enjoyed with crackers or toast, or as pizza toppings!
2 egg whites
3/4 cup almond flour
1 cup powdered sugar
1/4 cup granulated sugar
1 tbs maple extract
8 drops of red
4 drops of brown
1 drop of orange
12 oz bacon, small dice
1 tablespoon garlic, minced
1/2 pound onion, small dice
1 tbs thyme, finely chopped
1 tsp rosemary, finely chopped
1 cup coffee, brewed
2/3 cups balsamic vinegar
1 tbs molasses
1/4 cup dark maple syrup
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup bourbon
To make macaron shells, see my “Easy French Macaron” recipe. Add 2 drops of orange and 3 drops of brown food gel coloring to give the macaron shells a golden brown color.
To make the maple bacon jam filling:
Render the bacon to almost crispy.
Remove the bacon and reserve the fat.
Cook the onion and garlic in the bacon fat until translucent. Drain bacon fat.
Return the bacon to the pan and add the remaining ingredients. Save ½ cup of brewed coffee.
Let simmer until reduced. Add ¼ cup brewed coffee. Allow it to reduce. Repeat until all coffee is incorporated.
Cool and transfer to jars.
Spoon a small dollop of maple bacon jam onto a macaron shell. Top with a second shell. Push down while twisting slightly to secure.
Serve immediately or store in the fridge for up to 1 week.