Bacon Macaron
For me, Bacon alone symbolises everything that’s good about this world. With its versatility and impossibility of being cooked incorrectly, I’d dare say it’s a fail proof ingredient. Further to its advantage is obviously the way it tastes. Salty, fatty goodness, all packed in a single strip. There is actually a point to my random babbling about bacon. Sometime last week, I spoke to Billy who mentioned he wanted to try making Macaron with bacon somehow incorporated into it. Macaron and Bacon, sweet and salty. Soft and crispy, what a genius combination.
Bacon Macaron with maple syrup buttercream
On one of the hottest days ever recorded in November I gave the bacon Macaron a go. As Minh, Squishies and Howard looked on with sweat dripping down their face I felt a little pressured. Standing there in the heat are my 3 photographers/taste testers, if I screw this up I know I’d be hearing about my failures at all our future EST outings. Determined not to embarrass myself, I used the recipe that has so far worked for me each time, Black sesame and green tea macaron.
Macaron Recipe
Recipe
- 110gm almond meal
- 200gm icing sugar
- 3 egg whites
- 30gm caster sugar
Piped macaronage- pre baking
Method
- 3 days prior to baking the macaron, separate the white from the egg yolk. Allow it to age in the regrigerator by covering it with a cloth or paper towel. On the day of baking, remove from the fridge and allow egg white to reach room temperature before whisking.
- Whisk egg whites till it reaches a soft peak, gradually incorporate the caster sugar while beating. Whisk till a stiff peak is achieved (about 3 minutes of medium speed).
- Add 1/3 of the previously sifted almond meal and icing sugar into the egg white. With a spatula, mix the mixture, adding the remaining 2/3 of the mixture as you go. Continue mixing until the mixture is well incorporated and is of magma consistency.
- Pipe the mixture onto baking paper, leaving a gap of 2.5cm between each circle.
- Allow the macaronage to sit for half an hour, this dries out the outer layer- thus when baked forms a crispy shell.
- Pre-heat fan forced oven to 120 degrees celsius.
- Upon lightly touching the top of the piped macronage, the mixture should not stick to your finger. Once this has been achieved, bake in the oven for 10-15 minutes.
Piping maple syrup buttercream with my Macgyver piping bag
For the bacon sprinkle, I placed to pieces of bacon in the oven at 100 degrees celsius for 10 minutes on each side, or until it’s dried. The bacon is then broken up in to pieces and placed in a spice grinder.
After piping the macaronage, the bacon pieces is liberally sprinkled onto the surface.
Assembling the macaron
When I’m eating something with strange flavours, I love the accompaniment to be simple, as to not overwhelm the flavours of the main dish. As I’m at the stage of experimenting with macaron shells, I prefer the filling to be simple, so I tend to use vanilla buttercream. This time, I instead used Maple syrup buttercream. The smell of maple syrup I feel, always goes hand in hand with bacon.
Upon completion of the macaron, I couldn’t help but dig in to it immediately. At first, you can’t really taste the bacon, however you can tell that the macaron is not as sweet as it usually is. The maple syrup in the buttercream wasn’t immediately detectable either, however upon consumption there was an after taste, just enough to detect the bacon and the maple syrup. Whilst Minh was helping to photograph my Macaron, I couldn’t help but spy Squishies downing the macarons from the corner of my eye.
If you like bacon (who doesn’t), I think you should give this combination a go, I think you’ll be surprised how well the salty bacon goes with the sweet macaron.
Author
By linda
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This article was written on 23 Nov 2009, and is filed under Dessert Recipes.
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Bacon macaron! Yes please! Love your McGyver piping bacon and I agree – who doesn’t love bacon!?!
wow looks good!!
Solder on, more macarons!! Maple syrup and bacon, I like!
.-= Ellie´s last blog ..Christmas Recipe: Cinnamon Chicken and Pine Nuts Pastries =-.
Yay, more macarons!! Maple syrup and bacon, I like!
.-= Ellie´s last blog ..Christmas Recipe: Cinnamon Chicken and Pine Nuts Pastries =-.
Ooo, so pretty!
I’m not surprised bacon & sweet macarons go well together as bacon & sweet maple syrup are a great combo.
Gotta try this out myself. Want to see if you can infuse the bacon’s flavour & smokiness within the cream filling.
YAYAYAY bacon!! That’s awesome. You are totally going to be the new macaron queen. I can’t believe you did it on a super hot day too, that’s dedication
.-= Steph´s last blog ..Tabou, Surry Hills =-.
oh baby bacon and maple syrup! how awesome! and lol i love macgyver
.-= chocolatesuze´s last blog ..formula 1 car made out of bread =-.
I love the idea of the maple syrup buttercream – it is genius and great idea about the bacon too!
Fantastic combination of flavours (salty and sweet is always good). And McGyver would be proud of your piping bag…
.-= Belle@OohLook´s last blog ..Adriano Zumbo Summer range – he thinks and builds =-.
These look awesome! I love the combination of sweet and salty desserts! And the maple butter cream sounds perfect!
.-= Betty @ The Hungry Girl´s last blog ..Hopping with Smurf: Making Hoppers (Appa) =-.
you ARE a freak… but my stomach is grumbling now
Sounds like breakfast
. I was wondering if effect of the bacon bits is equivalent to a light sprinkling of sea salt, or is the bacon taste really pronounced? Bacon macarons, an intriguing idea. I’d definitely like to try it out (and maybe find some way to include bacon in the filling as well).
Ahhhhhhhh AWESOME!! Bacon and maple syrup never disappoint me
I must add “OW MAH GWAD” for doing this on that frigging hot day!!
.-= Yas´s last blog ..Would you like wasabi with that? =-.
Bacon and Maple Syrup is the perfect combination. I would have loved every bite of that Mac. Love the McGyver piping bag. I can hear the McGyver jingle in the backgroud. ehehhe
.-= Katherine´s last blog ..Baileys With A Hint Of Coffee =-.
Never met anything with bacon I didn’t love!
Sounds like a strange combination but I applaud you for your sense of adventure! Wish I could taste it myself.
.-= Kokken69´s last blog ..Postcard From Paris – Part 3 : Breaking Into My Madeleine Pan =-.
Great idea. This is a conversation starter, no doubt.
.-= Irina@PastryPal´s last blog ..Quadruple Chocolate Cake =-.
Gorgeous macarons!
.-= Annapet´s last blog ..Introducing: The All American Pecan Macaron with Caramel Filling =-.
This may just sway me into baking my first macarons! YUM!
yeah I hate u! LOL… can i commission you for this Saturday?! hahahah
@ Helen (GYF)- I think I should of added more bacon.. you can never have too much bacon.
@ J- Thanks dude
@ Ellie- I promise, this will be the last batch for this month =p
@ Simon- Wow bacon infused in the buttercream would be a very interesting idea. I guess what you can do is render the fat from the bacon, wait for it to solidify then beat it in with the buttercream? Good idea.
@ Steph- LOL yeah I owed someone a batch of macaron, that Sunday was my only day off.
@ Chocolatesuze- LOL I love Macgyver too… man of many talents.
@ Trissa- Maple syrup and bacon, match made in heaven.
@ Belle- Thanks Belle =)
@ Betty- Thanks betty, I think bacon and maple syrup is just one of those combination that in theory is so wrong together, but in taste is awesome.
@ abercrombie- LOL jealous!!!
@ Susan- The bacon is not really pronounced, it’s very similar to a sprinkle of sea salt.
@ Yas- yup, one of the best flavour combo.
@ Katherine- You should so give the bacon macaron ago. It tastes fantastic.
@ chocolate shavings- hahaha me too.. I have to try incorporate bacon into more desserts.
@ Kokken69- I assure you, it tastes great. It doesn’t taste too bacony at all, more salty and smokey.
@ Irina- LOL a couple of my friends were a little hesitant in trying it, but loved it once they got over the idea.
@ Annapet- Thanks =D
@ Penny- YAY!! give it ago! it’s so worth it.
@ billy- I know you’ll get it. Just a couple more failures to go =D
.-= linda´s last blog ..King’s Vault Pop Up Bar – Darlinghurst =-.
nice shot! a savoury macaron eh? i prefer mine sweet though! hee
.-= ladyironchef´s last blog ..Standing Sushi Bar: Stand, order sushi and eat =-.
@ ladyironchef- The bacon was only slightly salty, overall the macaron was still sweet though. Hehe I used to dislike mixing anything salty with my desserts, but now I find that it actually compliments it.
.-= linda´s last blog ..King’s Vault Pop Up Bar – Darlinghurst =-.
Very pretty macarons, and great photos! Maple syrup and bacon is simply one of the most amazing combinations.
.-= Y´s last blog ..Daring Bakers Challenge : Cannoli =-.
[...] Billy, I’ll give you as many tips I got from my 12 failures.” Yes, she was that obsessed. And yes, she is my sifoo of [...]
Nice, I’ve never seen a savoury macaron, might give it a try =]
Linda, yours are so perfect. I know I’m lazy with the grinding nuts super fine…and when I do, I almost have them as pretty as your macarons. I made peppermint macarons yesterday and today, trying blueberry…I should get to work!
.-= Annapet´s last blog ..Peppermint French Macarons =-.
I love the idea of this macaron!
Revisiting your BEAUTIFUL MACARONS! I recently learned how to make bacon and will sprinkle some bacon on top =).