Bacon Jam Macaron

Recently I was asked to participate in some kind of baking challenge. I’m not so much of a sweet composer, so I decided to bring in reinforcement from the savoury world.

And let’s be honest, bacon goes well with nearly everything!

So, I based my creation on two recipes I came across, but slightly adapted the proportions and some ingredients.

Indulge yourself into this sweet savoury treat!



  • 30g sugar
  • 4 egg whites
  • 225g powder sugar
  • 100g almond flour
  • 25g pumpkin seed flour
  • food colouring (optional)


  1. Mix powder sugar and flours in a bowl, then pass through a sieve to avoid any lumps
  2. Beat the egg whites stiff with the 30g of sugar
  3. Slowly incorporate the dry ingredients
  4. Fold with a spatula until you have a shiny creamy dough
  5. At this point you can add your food colouring
  6. Put the mixture into a piping bag and shape the macarons on a baking sheet lightly dusted with flour
  7. Let them rest for 15 minutes to start forming a slight crust
  8. bake them in a pre-heated oven at 160/170 °C
  9. 12 minutes for large ones and 8 for smaller
  10. Let them cool down before removing them
  11. Fill them with your stuffing of choice (or the excellent bacon jam below)

Bacon Jam

This is based on the recipe from Chef John at


  • 400g bacon, cooked crisp, chopped fine
  • Maple syrup (amount to taste)
  • 2 tsp butter
  • 2 tsp reserved bacon fat
  • 3 large yellow onions, diced
  • 1 tsp salt, plus more to taste
  • 1/4 cup brown sugar
  • 1/4 cup sherry vinegar
  • 1 1/2 tsp fresh picked thyme leaves, divided (1 tsp cooked in, 1/2 tsp at the end)
  • 1 teaspoon black pepper
  • 1/2 cups water
  • 2 tsp balsamic vinegar


  1. In a pot, bring your bacon to a nice crisp, basically after you passed the bacon foam stage
  2. Remove and drain the bacon, collecting the melted fat
  3. In the same pot add the chopped onions and 2 tablespoons of bacon fat
  4. Cook the onions until soft and translucent over medium heat
  5. Deglaze the onions with a whisky/bourbon
  6. Add the vinegar
  7. Add the rest of the ingredients and let it simmer stirring occasionally
  8. Chop the cooled bacon finely and add to the pot
  9. Simmer until you get a jam like consistency
  10. Let it cool down
  11. Optionally, you can place it in a blender to have a smoother texture
  12. Use this filling for the macarons



Bacon Jam Chef John

Macaron: Chef Damien


One Comment Add yours

  1. Woow, very interesting, but I totally get it. The little hints of saltiness cutting the sweetness. Good luck with your baking challenge (:


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