Recipe courtesy of Yigit Pura
Show: Double Ovens
Total:
2 hr 10 min
Active:
1 hr 20 min
Yield:
30 sandwiched macarons
Level:
Advanced
Total:
2 hr 10 min
Active:
1 hr 20 min
Yield:
30 sandwiched macarons
Level:
Advanced

Ingredients

Macarons:
  • 5 1/2 ounces/150g almond flour
  • 5 1/2 ounces/150g powdered sugar
  • 1 cup/185g granulated sugar
  • 4 egg whites
Salted Caramel Buttercream:
  • 1/2 cup/100g plus 1 cup/200g sugar
  • 2 1/2 ounces/60g heavy cream
  • 1 ounce/20g corn syrup
  • 3 egg whites
  • 13 1/2 ounces/375g butter, at room temperature
  • 2 teaspoons sea salt
  • 20 ounces/40g bourbon

Directions

Watch how to make this recipe.

For the macarons: Sift the almond flour with the powdered sugar in a bowl. In a saucepan on high heat, bring the granulated sugar and 3 tablespoons water for the syrup to 230 degrees F on a candy thermometer, 3 to 5 minutes. When the sugar syrup reaches about 190 degrees F, start whipping 2 egg whites. Whip until they reach full peaks, and then slowly add the boiling syrup. Continue to whip on medium-high speed until they are completely cooled and you have a shiny meringue, about 10 minutes. Mix the remaining 2 egg whites and the sifted almond/sugar and carefully fold into the meringue. Preheat the oven to 320 degrees F. Line baking sheets with silicone baking mats. Fill a pastry bag fitted with a plain tip with the meringue and pipe macarons about 3 inches in diameter on the prepared baking sheets. Tap the baking sheets to get rid of any air bubbles, and let dry out at room temperature for about 10 minutes. (Optional: Blow some edible disco dust or edible glitter on top of the macarons before tapping, to give them a shimmer.) Bake for 12 to 18 minutes, depending on your oven. Check to see if the macarons are done by grabbing the top of one macaron and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend the baking time by 2 minute intervals, checking after each extension. Allow to cool fully before trying to take them off the baking sheet. For the buttercream: Cook the 1/2 cup sugar and corn syrup with 1/2 cup water, without agitating it, to a dark amber color, or about 400 degrees F on a candy thermometer. Deglaze with the cream and whisk together off the heat to obtain the caramel sauce. Allow to cool to room temperature. Bring the remaining 1 cup sugar and 1/2 cup water to a boil in a small saucepan. Cover with a lid or plastic wrap and let boil for 2 to 3 minutes. Remove the lid and cook the sugar to 244 degrees F, 3 to 5 minutes. While your syrup is boiling, whip the whites on medium speed of your stand mixer to soft peaks. This is a timing issue, so watch them carefully. Adjust the speed of the mixer up or down and try and get your whites to the perfect consistency at the same time your sugar reaches 244 degrees F. When the syrup is ready, with the mixer on medium-low speed, pour the syrup in a thin stream down the inside of the mixing bowl. This will give the syrup a chance to cool off a bit as well as keep the syrup from getting spun all over the sides of the mixer by the whisk attachment. Turn the mixer to high and whip until the whites are completely cool and hold firm peaks, about 10 minutes. Add the butter, a bit at a time, making sure one addition is blended in before adding the next. At the very end, add the caramel sauce and salt, as well as the salt and bourbon into your buttercream. To assemble: Fill a piping bag with the buttercream at room temperature (if it's refrigerated, paddle in the mixer while torching the side until it comes back together). Fill the center of the macaron cookie, and sandwich the top with another cookie until they look like little burgers.

More from:

Sweet Recipes

IDEAS YOU'LL LOVE

Macarons

Peppermint Macarons

Recipe courtesy of Zoe Francois

Pistachio Macarons

Recipe courtesy of Julia Baker

Black Macarons

Recipe courtesy of Chuck Hughes

Raspberry Macarons

Recipe courtesy of Jean-Paul Gaboulaud

Cranberry-Citrus Macarons

Recipe courtesy of Fred Isla

Ode To Yigit Macarons

Recipe courtesy of Zac Young

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here