For the shells:
100 g. egg whites (from about 3 eggs)
35 g. brown sugar
200 g. powdered sugar
50 g. almond flour*
70 g. pecan flour
Vanilla sea salt (optional)***
For the filling:
3 egg yolks
½ cup sugar
¼ cup water
1½ sticks unsalted butter, room temperature, cut into small chunks
2 to 3 Tbsp. bourbon
• First, make the shells: Place the egg whites and brown sugar into a bowl. Using a hand or stand mixer, beat on high until stiff. You can check the stiffness by turning the bowl in all directions. You should be able to hold it over your head without the mix moving.
• Sift the powdered sugar and both of the flours into the bowl. Using a spatula, gently fold the ingredients into the mixture.
• Once combined, pour the batter into a piping bag with a round tip.
• Lay out a baking sheet lined with a silicone mat or parchment paper (Silicone works best.). Holding the bag perpendicular to the sheet and just a few inches above, pipe out circles about 1 inch in size, leaving 1½ inches between each circle.
• When completed, rap the baking sheets with the piped macaron shells onto the counter a few times, to settle the batter and remove any air bubbles.
• If desired, decorate each shell with a little vanilla sea salt.
• Let the macaron shells sit for 15 to 30 minutes, or until the tops of the shells are dry to the touch.
• Preheat the oven to 285 degrees.
• Place the baking sheet in the center of your oven and stick a wooden handle in the oven door to let some air escape.
• Bake for 8 minutes, then rotate the pan and bake for another 8 minutes.
• Remove from the oven and then carefully remove the mat or parchment paper from the baking sheet and allow the macarons to cool completely.
• Once completely cool, remove the shells from the sheets and then match them up according to size.
• Meanwhile, make the filling: Whisk the egg yolks gently in a bowl.
• In a medium saucepan, bring the sugar and water to 238 degrees.
• Slowly add this hot syrup to the egg yolks, whisking briskly until combined. Whisk well until the yolk mixture has cooled.
• Using a whisk or hand mixer, beat in the butter and then the bourbon. Once combined, chill in the fridge until firm and ready to use.
• Now, assemble the macarons: Using a small spoon, scoop some of the filling into the center of 1 shell and then top with another shell, gently pushing down and twisting to spread the filling out.
These little cookies are best eaten 12 hours after baking so that the flavors have time to meld. Store in the fridge or in a cool, dark place for up to 1 week.
Tags : Bourbon