Chocolate And Caramel Macarons

1. 1

   Line 2 baking trays with parchment paper. Sift powdered sugar and almonds into a medium bowl. Set aside.

2. 2

   Whip egg whites with a pinch of salt to soft peaks. Gradually add sugar, beating until stiff and glossy. Fold into almond mixture in 3 batches. Transfer to a piping bag fitted with a 3/4 inch tip. Pipe 1 1/2 inch rounds about 3/4 inch apart onto prepared trays. Tap trays on work surface to allow any trapped air to escape then set aside for 2 hours.

3. 3

   Meanwhile, to make the ganache, bring cream to a boil in a small saucepan. Remove from heat. Add chocolate and butter and stir until smooth. Transfer to a medium bowl and let cool for 1 hour, stirring occasionally, or until thickened.

4. 4

   Preheat oven to 300u00b0F. Bake macarons for about 15 mins, or until dry. Let cool on trays.

5. 5

   Transfer thickened ganache to a piping bag. Pipe onto 1 flat side of a macaron then sandwich together with another macaron. Repeat with remaining ingredients. Arrange on a serving plate.

* Per serving · 4 servings · Values may vary.