Bacon Macarons with Chocolate Peanut Butter Cream

Put the bacon in the food processor and grind to a fine crumb; set aside.

Sift the powdered sugar, cocoa powder and the almond flour in a bowl.

Whisk the whites on medium speed until they get foamy; add the cream of tartar and mix a little more. Add the superfine sugar gradually and when all added, crank up the mixer to high and whisk until you get stiff peaks.

Take your bowl with the dry ingredients and add to the egg whites in 2 stages. Start folding the mixture with a large flat spatula, gently turning about 50 times. Finally fold in 1/2 cup of the bacon crumbs. Transfer the mixture to a piping bag with a 1/2 inch plain tip and start piping onto a parchment-lined cookie sheet. I piped to about the size of a quarter and then drag the tip to the edge quickly to avoid leaving a peak on the macaron.

Once they are all piped, leave them sitting at room temperature for at least 45 minutes until you see them become dull and dry on top. Preheat the oven to 375ºF. Bake for about 15 minutes, turning once after 5 minutes. Leave to cool for a couple of minutes when they come out of the oven and then gently lift the whole paper sheet from the tray to your counter or a wire rack to cool.

For the filling, cream together the butter, cocoa powder and salt for about 3 minutes and then scrape down. Add the powdered sugar on low speed and then add the milk and vanilla. Scrape down again.
Gradually mix faster until well smooth.

In a separate cup, mix the cream and Ovaltine together. Slowly add this to the mixer on low speed, scraping down again. Beat until smooth and creamy.

Spread or pipe frosting onto brownie or cakes. Frosting will last for up to 5 days in the fridge.