° 3 egg whites
° 125 g of almond powder
° 200 g icing sugar
° 150 g caster sugar
° 100 g of salted butter
° 10 cl of liquid cream
Preheated oven to 180 ° C.
For the macaroons:
In a salad bowl, put the 200 g of icing sugar and the 125 g of almond powder and mix well.
Beat the 3 egg whites until stiff and gently fold them into the almond powder / icing sugar mixture.
Put parchment paper on the baking sheet, and form small circles with the previous mixture, about 3 cm in diameter, arrange them in staggered rows.
Let them rest for 30 min (this allows to obtain very smooth shells)!
Cook for about 10 minutes at 180 ° C (thermostat 6), watch carefully because it depends on the ovens, it should give golden caps.
Wait for the caps to cool down a bit before taking them off.
For the caramel:
Melt 150 g of caster sugar in the saucepan, avoid over-mixing otherwise it will make lumps (to make a caramel).
When the sugar is golden brown and liquid, remove the saucepan from the heat and gradually add the 100 g of salted butter, sometimes you have to put it back on low so that it mixes well.
Add 10 cl of liquid fresh cream, essential so that the caramel does not harden.
Sometimes a smaller amount is enough, this prevents the macaroons from leaking on all sides!
Waiting for caramel to cooled a some .
Finally move on to dressage:
Spread the caramel between 2 caps.
All that remains is to wait until the next day, where the patience required!
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