One Hour Maple Bacon Macarons

For the Macarons:

Preheat oven to 280°F. Line two baking sheets with parchment paper and set aside. In bowl of food processor, combine rice cereal, powdered sugar and almond meal; pulse until it forms a fine powder. Sift mixture once and pour into large bowl.

In bowl of stand mixer with whisk attachment, add egg whites and granulated sugar; beat on medium-high speed until stiff peaks form, about 5 minutes. Gently fold stiff egg whites into dry mixture, mixing only until combined.

Transfer batter to large pastry bag fitted with small round pastry tip (Wilton #12) and pipe 1 1/2 inch rounds onto prepared baking sheets. Hold pastry bag straight up and squeeze straight down and let batter form a circle on it's own. If you want to smooth small peaks in center of cookies, wet your finger with water and lightly push down on peaks to ensure smooth, flat macarons.

Once all macarons are piped, lightly bang cookie sheets on counter to release any air bubbles in cookies. Bake macarons 20 minutes. Let cool completely on baking sheet.

For the Filling:

Fry bacon according to package directions. Remove from pan; drain on paper-towel lined plate; crumble once cooled. Set aside.

Place butter in large bowl, using electric mixer, beat on high 5 minutes or until fluffy. Slowly add powdered sugar and scrape down sides of bowl after each addition. Add maple syrup and vanilla; gently mix in crumbled bacon.

Transfer batter to pastry bag and pipe filling onto flat side of macaron shell. Top with another shell (flat side in) to create sandwich. Repeat until all shells are used. Store macarons in air tight container in refrigerator; let macarons sit out 10-15 minutes before serving.