Delicate Italian meringue made with ground almonds and filled with a rich salted butter caramel.
Preheat the oven to 160°C
For the macaroon shells: place the ground almonds and the icing sugar in a food processor. Process for 30 seconds to obtain a finer mixture then pass it through a sieve to ensure it is completely lump-free.
Mix the water and granulated sugar in a small pan with a spatula. Leave this mixture to reach 118-119°C, test using a sugar thermometer.
Place half of the egg white in the bowl of a food mixer and whisk until stiff. When the sugar has reached the correct temperature, pour it over the beaten egg white. Whisk until the mixture has cooled down.
Pour the remaining egg white onto the ground almonds and icing sugar. Mix well.
Incorporate a little of the cooled meringue into the mixture then fold in the rest. Mix thoroughly until it has a smooth, even and ribbon like consistency.
Fill a piping bag with the mixture. Pipe macaroons onto a baking mat or a baking tray lined with baking parchment.
Gently tap the mat or baking sheet to settle the macaroon mixture then bake for 10 minutes, turning the mat or baking sheet around half way through the cooking time.
Once cooked, set aside and allow to cool.
Place the remaining 170g sugar in a heavy bottomed pan and allow to melt without stirring.
Once you have a golden caramel, add a knob of butter and the cream. Mix well then remove from the pan and allow to cool.
Place the caramel in a food processor, add the salt and mix the remaining butter in a little at a time until you have a smooth, creamy filling.
Cover half of the macaroon shells with the caramel filling and then top with a second macaroon shell.
«Oven temperatures can vary quite dramatically. It is safest to bake macaroons at a lower temperature and for longer if necessary to keep them soft and chewy in the middle.»