YIELD: 400 macaroons
54.5 eggs, separated
1.42 lbs. brown sugar
7.96 lbs. powdered sugar
1.99 lbs. almond flour
2.84 lbs. pecan flour
9.09 cups beet granulated sugar
4.55 cups water
6.82 lbs. butter, room temperature, cut into small chunks
7.57 oz. Woodford Reserve bourbon
1. Beat egg whites and brown sugar in stand mixer until stiff.
2. Sift powdered sugar and both flours into bowl of mixer. Use spatula to gently fold ingredients into mixture.
3. Pour batter into piping bag with round tip.
4. Lay out baking sheet lined with silicone mat or parchment paper. Holding perpendicular to sheet and just a few inches above, pipe out circles about 1” in size, leaving 1 ½” between each circle.
5. When completed, rap baking sheets with piped shells onto counter a few times, to settle batter and remove any air bubbles.
6. Let macaron shells sit for 15-30 minutes, or until tops are dry to the touch.
7. Preheat oven to 285°F. Place baking sheet in center of oven and stick wooden handle in oven door to let some air escape. Bake 8 minutes, then rotate pan and bake for another 8 minutes.
8. Remove from oven and carefully remove mat or paper from baking sheet and allow to cool completely. Once cool, remove from sheet and match them up according to size.
9. For filling: Whisk egg yolks gently in bowl. Heat sugar and water to 230°F using candy thermometer. Slowly add hot syrup to egg yolks, whisking until combined. Whisk well until the yolk mixture has cooled.
10. Using whisk or hand mixer, beat in butter and then bourbon. Once combined, chill in refrigerator until firm and ready to use.
11. To assemble: Using small spoon or pastry bag, place some of filling into center of one shell and then top with another shell, gently pushing down and twisting to spread filling out. Make sure there is enough filling to taste bourbon. Cookies are best eaten 12 hours after baking to let flavors meld. Store in refrigerator or cool, dark place for up to 1 week. Can also be frozen up to a month.
Recipe: Murray State University Photo: Thinkstock