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These were a sweet sunday treat for my sweet husband. He loves his bourbon so i devised a recipe i thought he’d enjoy. 



Yields: 8 macaron


Let eggs sit out until room temperature. Prepare two baking sheets with parchment paper. Use a pencil to draw 2 inch circles on sheet. A cookie cutter will be a helpful tool for this. Flip the parchment paper pencil side down. Gather your piping tools before you start the batter. You don’t want to let your macaron mixture sit for very long before you pipe. Preheat oven to 325F.


1 cup confectioner sugar
3/4 cup almond flour
2 egg whites
1/4 granulated sugar
1 tbsp coco powder

Use a food processor to grind granulated sugar until super fine. I usually let mine go for a couple minutes. Put the sugar in a small bowl & set aside.

Next add confectioner sugar coco powder and almond flour into food processor. I freeze my almond flour and this breaks up the cold clumps and combines the ingredients together well. Put this mixture in a large mixing bowl and set aside.

Separate two eggs and place egg whites in a large mixing bowl. Mix together eggs until frothy like foam on a latte (i use a hand mixer). Add a spoonful of granulated sugar at a time and continue mixing until combined. Then amp up the mixer speed to high until your get a meringue is glossy and has stiff peaks. It will take 5 minutes or so. 

Sift the almond flour & sugar mixture into meringue. I sift a 1/4 cup at a time and use a spatula to fold it in. DO NOT OVER MIX! Once incorporated your batter should fall like a glossy ribbon.

Fill a piping bag with a 1 inch tip (or use whichever tip has the largest opening). Put your piping tip in the center of your prepared parchment paper circles and squeeze until circle is filled. Don’t go back and add more batter to a circle once you have piped it, it effects the drying process of your cookies.

After you have completed your sheets lift them up one at a time and drop them lightly on the counter top a couple of time. Dropping them releases the air bubbles inside of them and is a necessary process so don’t skip it. Your cookies will need to sit for 30 minutes, this is vital. VITAL!

Now bake those babies at 325F for 10-12 minutes.  I bake mine for 12 minutes and they come out perfect but every oven is different. 

Bourbon Caramel Filling: 


Tbsp bourbon 
Tsp vanilla extract 
1/2 cup sweetened condensed milk 
1/4 cup of water + a couple tsp 
1 cup of granulated sugar 
2 egg yolks

In a saucepan place sugar and 1/4 of water over medium heat. Let it cook until sugar dissolves completely. 

Add sweetened condensed milk to the mixture & it will start to bubble. Add vanilla & bourbon. The mixture will continue to bubble & brown for about 7 minutes. 

Add two eggs yolks to a mixing bowl and slowly add mixture from the sauce pan to the bowl whisking while adding ingredients to eggs. Mix until smooth add a couple teaspoons of water until it reaches your desired caramel texture. 

Once my cookies were filled i added a drop of water on top of them to hold some bourbon infused salt we had in our spice cabinet. 

We loved these and hope you will too!!! 



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