Crispy shell macaroons, made with an Italian meringue and filled with salted caramel
Preheat the oven to 145'C.
Make the macaroon shells: place the ground almonds and the icing sugar in a food processor and mix to give a fine, lump-free powder.or use a fine sieve.
Place the water and the caster sugar in a saucepan and heat to 118'C. Whilst this mixture is heating, whisk 75g of egg whites. Once the sugar has reached 118'C, add it to the egg whites and whisk until the mixture cools down. Add the food colouring and mix gently.
Add the remaining egg whites to the icing sugar and almond mixture and mix well until you obtain a paste , Add a spoonful of the meringue mixture at the time and fold it in. Once the mixture reaches the ribbon stage, place it in a piping bag and then pipe the macaroons on to a lined baking sheet. Gently tap the baking tray down on to the work surface. Transfer to the oven and cook until the macaroons feet are created, after that keep on opening the oven door every minute or two to turn the macaroons. Macaroons are ready when they don't stick in the paper anymore , it'll take around 12/15min.
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. If using a fan oven go a bit lower with the temperature,try 140/145C»