Salted caramel macarons. Two incredible flavors come together to make these classic french cookies.

First mixture ingredients

• 200 gr icing sugar
• 200 gr almond flour
• 73 gr egg white

Second mixture ingredients

• 73 gr egg white
• 167 gr white sugar
• 5 gr instant coffee

Directions

1. Sieve the icing sugar and ground almonds into a large mixing bowl. Throw any lumps left behind away. Add the egg white and mix until combined.
2. In a separate bowl whisk the egg whites and the caster / fine sugar, a little at a time and continue to whisk until the whites are very thick and glossy. Add instant coffee.
3. Gently stir the second mixture in the first one. The mixture will lose some air and become quite loose, don’t worry, this is the way it should be.
4. Using a piping bag, pipe small blobs onto a baking sheet, then leave to dry for 30 minutes – the surface of the macaron will become smooth and shiny.
5. Bake the macarons at 150° C in the preheated for 7 – 8 minutes open the door to release any steam, close the oven door and cook for a further 7 – 8 minutes. The macarons are cooked when they feel firm and are slightly risen.

Click here to see how to prepare the caramel filling.