Bacon Macarons With Chocolate Peanut Butter Cream

Name: Bacon Macarons With Chocolate Peanut Butter Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices Bacon (cooked Until Crispy); 1 cup Powdered Sugar; 3 Tablespoons Unsweetened Cocoa Powder; 3/4 cups Almond Flour; 2 Large Egg Whites At Room Temperature; 1/8 teaspoons Cream Of Tartar; 1/4 cups Superfine Sugar; FOR THE FILLING:; 1-1/2 stick Butter, At Room Temperature; 1/2 cups Unsweetened Cocoa Powder; 1/2 teaspoons Salt; 3 cups Sifted Powdered Sugar; 2 Tablespoons Milk; 1 teaspoon Vanilla Extract; 1/2 cups Heavy Cream; 1/3 cups Ovaltine Powder

Servings: persons

6 slices Bacon (cooked Until Crispy)
1 cup Powdered Sugar
3 Tablespoons Unsweetened Cocoa Powder
3/4 cups Almond Flour
2 Large Egg Whites At Room Temperature
1/8 teaspoons Cream Of Tartar
1/4 cups Superfine Sugar
FOR THE FILLING:
1-1/2 stick Butter, At Room Temperature
1/2 cups Unsweetened Cocoa Powder
1/2 teaspoons Salt
3 cups Sifted Powdered Sugar
2 Tablespoons Milk
1 teaspoon Vanilla Extract
1/2 cups Heavy Cream
1/3 cups Ovaltine Powder

1
Put the bacon in the food processor and grind to a fine crumb; set aside.
2
Sift the powdered sugar, cocoa powder and the almond flour in a bowl.
3
Whisk the whites on medium speed until they get foamy; add the cream of tartar and mix a little more. Add the superfine sugar gradually and when all added, crank up the mixer to high and whisk until you get stiff peaks.
4
Take your bowl with the dry ingredients and add to the egg whites in 2 stages. Start folding the mixture with a large flat spatula, gently turning about 50 times. Finally fold in 1/2 cup of the bacon crumbs. Transfer the mixture to a piping bag with a 1/2 inch plain tip and start piping onto a parchment-lined cookie sheet. I piped to about the size of a quarter and then drag the tip to the edge quickly to avoid leaving a peak on the macaron.
5
Once they are all piped, leave them sitting at room temperature for at least 45 minutes until you see them become dull and dry on top. Preheat the oven to 375u00b0F. Bake for about 15 minutes, turning once after 5 minutes. Leave to cool for a couple of minutes when they come out of the oven and then gently lift the whole paper sheet from the tray to your counter or a wire rack to cool.
6
For the filling, cream together the butter, cocoa powder and salt for about 3 minutes and then scrape down. Add the powdered sugar on low speed and then add the milk and vanilla. Scrape down again.
7
Gradually mix faster until well smooth.
8
In a separate cup, mix the cream and Ovaltine together. Slowly add this to the mixer on low speed, scraping down again. Beat until smooth and creamy.
9
Spread or pipe frosting onto brownie or cakes. Frosting will last for up to 5 days in the fridge.

1429

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 slices Bacon (cooked Until Crispy), 1 cup Powdered Sugar, 3 Tablespoons Unsweetened Cocoa Powder, 3/4 cups Almond Flour, and more.

Yes, Bacon Macarons With Chocolate Peanut Butter Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!