Maple Bacon French Macaron Recipe
Sweet meets salty in these savory sweet Maple Bacon Macarons. Crispy bacon bits and rich maple buttercream give this classic French treat a playful, irresistible twist. Perfect for fall baking, Thanksgiving desserts, or adding something unforgettable to your holiday cookie box.
I’m surprised at how much I love these simple macarons. I left the shell plain on purpose. I wanted it to seem like you were eating a pancake, and it certainly does seem that way. Add brown sugar and crispy bacon bits (real, of course!) and you have the most fantastic Maple Bacon macarons ever!
If you love maple flavor just as much as I do, try my Homemade Maple Pecan Cinnamon Rolls and my Homemade Apple Cinnamon Scones with Maple Glaze.
What type of meringue is that?
There are three methods of making meringue- French, Italian, and Swiss. While each have their pros and cons, I have chosen the French method for it’s ease of use for home bakers. The French method does not rely on heating a sugar syrup or whisking sugar and egg whites together over a double-boiler. I have never had any issues whipping up a beautiful batch of meringue when using the French method. Plus, the addition of cream of tartar helps to create a stable meringue, so it is something I always use.
Why I love this recipe!
Taste? They are so delicious! These French macarons with bacon taste like the best breakfast ever!
Ease of making? While macarons can be a bit tricky to make, like anything, the more you do it the better you get. It’s more of a journey than a destination. And even if they don’t turn out, you can still eat them!
Would I make these again? Absolutely!
Ingredients
The ingredient list for macarons is small, so use the best quality you can afford.
- Almond flour Be sure to use fine ground so you get the smooth tops macarons are known for. You’ll still have to sift it with the powdered sugar.
- Powdered sugar
- Egg whites
- Granulated sugar (or caster sugar)
- Cream of tartar
Making the macarons
It gets easier the more you make them. In a (macaron) shell, you’re making the meringue, mixing it together with the sifted almond flour/powdered sugar until the batter reaches the right consistency, piping it onto a baking sheet, then baking them. Ta da! You’re all done! Ok, not quite. I’ve got a few tips and tricks for you to make the best Maple Bacon Macarons recipe yet.
Tips for making the best macarons
I’ve got a Beginner’s Guide to French Macarons that would be very helpful in your macaron making endeavor. The following are some tips that will help you be successful when making making these macarons.
Tip 1 It’s very important to weigh the ingredients rather than use cup measurements. Macarons can be finicky and weight measurements are more exact than cup measurements. For this reason, I only include weight measurements in all of my macaron recipes. The only ingredients that are by volume are any flavoring additions, such as spices and extracts, and the cream of tartar.
Tip 2 Wipe down the bowls you will be using to make the meringue in with vinegar or lemon juice. This will help get rid of any fat residue. Fat is the enemy of a beautifully whipped meringue. This leads me into tip 3….
Tip 3 Only use glass or metal bowls to make the meringue. Plastic will hold onto fat residue. It’s always worth being overly cautious so we can achieve a beautiful meringue.
Tip 4 I prefer using a stand mixer to make the meringue. You can use a hand mixer, but it will be very hard on your hands. The meringue needs to be whipped to stiff peaks. This means the meringue will form a peak when you pull the whisk out if it. You will also be able to turn the bowl upside down and the meringue will not move.
Tip 5 Once you made the macaronage and the batter is flowing off the spatula like honey, make a figure eight with the flowing batter. If it’s mixed properly, the figure eight should take 10 seconds to sink back into itself. If it takes longer, mix a few more times and try again. Be careful not to overmix as we do not want a thin, runny batter.
Tip 6 After you’ve piped the shells onto your prepared baking sheets, bang them a few times firmly on the counter. This will help get rid of any trapped air. I also go through with a toothpick and pop any remaining air bubbles that I see.
Tip 7 Let the macarons form a ‘skin’ before baking them. You will be able to touch the macarons and no batter will transfer to your finger. It will feel a bit dry.
Tip 8 Use light baking sheets. Dark baking sheets hold onto heat longer which could cause your macarons to crack. Line the sheets with silicone mats or parchment paper.
Filling and decorating maple macarons
The filling is a simple maple buttercream with a little bit of cinnamon mixed in. The filling is what gives the macaron most of it’s flavor, and this filling is so good! I know I’ve said it already, but it’s worth repeating. For the topping, I just made a little bit of simple syrup, dipped the top of the macaron in the syrup, then dipped it in a plate of brown sugar very lightly. Sprinkle some fresh bacon bits on top, maybe a few in the middle, and you’ve got one delicious cookie on your hands.
Tip: Save the bacon grease from making the bacon and use it to make some delicious Cuban Bread.
More macaron recipes to try
Frequently Asked Questions
For maximum flavor and freshness, store macarons in an airtight container in the fridge for up to one week. Layer them with parchment paper. Do not use wax paper as it will stick to the macarons. You don’t want to stack them too high as they are a delicate cookie.
To freeze the shells, first lay them in a single layer on a large baking sheet to freeze. Once frozen, transfer them to a freezer-safe container. Line the container with parchment paper, and put parchment paper on each layer of macarons. When you’re ready to use them, thaw the macarons in the fridge overnight and decorate them as normal. Freeze for up to one month.
You can also freeze filled macarons, but it depends on what they are filled with. Buttercream frosting would freeze well. Fillings such as jams or fruit curds would probably freeze ok, but they would not thaw out as well as buttercream.
There are a couple reasons your macarons could be cracking. If you don’t give them a long enough resting period, they could crack. Remember, they need to be dry on top. Depending on your climate, this could take anywhere from 10 minutes to over an hour. If you don’t whip the meringue to stiff peaks, it will be weak thus making the macaron shells weak and more prone to cracking. You could also have a too high oven temperature. You may want to invest in an oven thermometer to be sure your oven is set to the right temperature.
You can use either silicone mats or parchment paper to line the baking sheets. I prefer silicone mats with the macarons stenciled on them. This helps you get the batter in the right place and perfectly spaced apart. Silicone mats also distribute heat more evenly. They are also reusable, which I appreciate as someone who bakes a lot of macarons. Plus, I love how easily the macarons release from the silicone mats. You may find as you continue on in your macaron journey, you’ll want to purchase some silicone mats. They also work really well for baking scones.
Maple French Macarons
Ingredients
Macaron Shells
- 105 grams egg whites
- 75 grams granulated sugar
- 130 grams almond flour, fine ground
- 130 grams powdered sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Maple Buttercream
- 1/4 cup butter, unsalted
- 1 tablespoon maple syrup
- 1 1/4 cups powdered sugar
- 1-2 teaspoons milk
- 1/4 teaspoon cinnamon
- pinch of salt
Instructions
Macaron Shells
- Separate the egg whites (105 grams) from the yolks about 24 hours ahead of when you will be making the macarons. Don't worry if it's not quite 24 hours. To separate the eggs, crack the shell as close to the middle as you can get. Pass the yolk back and forth between the half shells until all of the whites have separated out into your bowl. You may want to do this over a small bowl first in case some of the yolk gets into the whites.
- Line two large baking sheets with either silicone mats or parchment paper. Set them on a flat surface.
- Weigh out the almond flour (130 grams), powdered sugar (130 grams), and granulated or caster sugar (75 grams) into separate, small bowls. Use superfine flour so you get smooth tops. Using a fine mesh sieve, sift the powdered sugar, almond flour, and spices together over a large mixing bowl and set aside.
- Using a stand mixer or an electric hand mixer with the whisk attachment, add the egg whites to a clean metal bowl. Add the cream of tartar (1/4 teaspoon) and the vanilla extract (1/2 teaspoon). Whip the egg whites on medium speed until they become foamy and the whisk leaves track marks in them. Now it's time to add the granulated sugar. Add the sugar in 3 separate batches with the beater running on low speed. Once you've added all of the sugar, turn the beater on high.
- You will see the egg whites begin to build volume and start to look a little more solid. They will also turn a bright white color. After about 5 minutes, stop and check for doneness. They will most likely not be done and will still be runny. Continue whisking. The egg whites will start to look thick and the whisk will leave deep track marks. You are looking for the egg whites to form stiff peaks. This is when you remove the whisk from the egg whites and they come to a point without melting away. They will form a 'peak' with possibly just a slight curve. You will also be able to turn the bowl upside down and they will not move. This is the meringue.
- Add the meringue to the almond flour/powdered sugar mixture in 3 batches. You won't be able to mix it all together until you've got all the meringue in there, but it's easier to do it this way. It will look very dry at first. As you continue mixing, it will come together. I like to use a spatula with a rounded side. It seems to move along the bowl easier, allowing me to scrape the sides and fold everything inward. The mixing is what takes the air out of the batter, allowing it to form the honey-like consistency we are looking for. The batter should flow off your spatula like honey without breaking, and you should be able to form a figure 8 with the batter that's flowing off the spatula. It should sink back into itself in 10 seconds. Then it's ready.
- Using a large pastry bag and a small, round tip (I like the Wilton 12 tip), fill the pastry bag with the batter. I like to use a large cup to set the bag into. Twist the bottom just above the tip and fold it over before putting it in the cup. This will prevent the batter from pouring out the bottom into the cup. Fold the sides over the cup and spoon the batter into the bag.
- Take the cup over to where your prepared pans are. Lift the bag out of the cup, hold the top closed, and gently squeeze the bag to push the batter down towards the tip. Work quickly as the batter will keep flowing out of the tip once it starts. If you have the mats with the macarons stenciled on them, then aim for the middle of each stencil. There should be a dot in the middle. Holding the bag upright, I count to four as I gently squeeze the batter onto the mat. Repeat this process until you have filled all of the circles or run out of batter.
- Bang the trays firmly on your countertop to remove any air bubbles. I also go through with a toothpick and lightly pop any air bubbles I see. Let the macarons rest for 30-40 minutes (longer if it's humid out) so they can form their 'skin'. You should be able to lightly touch the tops of the macarons without getting any batter on your finger, and they will feel smooth.
- Now it's time to bake them. Bake each tray one at a time on the middle rack for 13 minutes in a 315 F oven. The macarons will look matte on top, and they will not jiggle when you move the pan. I like to preheat my oven about halfway through the macarons resting.
- Once the macarons are done baking, let them rest for 10 minutes before removing them to a baking rack to continue cooling down. Once they're cooled down, they can be filled.
Maple Filling
- The filling is a simple buttercream frosting. Beat the softened butter (1/4 cup) until it's smooth, about 60 seconds. Add the powdered sugar (1 1/4 cups). Beat on low until it starts to incorporate with the butter, then turn it up to medium until its fully mixed together. It will clump up. Turn the mixer off. Add the maple syrup (1 tablespoon), cinnamon (1/4 teaspoon), and milk (1-2 teaspoons). Beat on high until everything is mixed well and the frosting is smooth.
- Fill a pastry bag with the frosting, fitted with your choice of tip. Match the shells by size, flipping one over of each pair. Holding the filled pastry bag upright, squeeze out roughly a nickel-sized amount onto the turned over shell. When completed, sandwich the macarons gently. I make a circular motion when sandwiching them as I don't want to press down and potentially crack the beautiful shells.
- Refrigerate the macarons for 24 hours to let the flavors fully develop. Honestly though, just eat one. If you don't have time to refrigerate them for that long, they're still delicious.
Notes
- For maximum flavor and freshness, store macarons in an airtight container in the fridge for up to one week. Layer them with parchment paper. Do not use wax paper as it will stick to the macarons. You don’t want to stack them too high as they are a delicate cookie.
- For best results, follow the recipe as written.
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