For about 25 macarons : 

– 125 g almond powder

-205  g  icing sugar

– a pinch of salt

– 65 g caster sugar

– 100 g egg whites

– a few drops of yellow colouring

Vocabulary : poche à douille / papier sulfurisé / garniture

For the caramel filling :

-12 carambars ( French caramel toffees)

– 10 cl cream

-30 g butter

For the biscuits :

1 Mix the almond powder and the icing sugar, and pass the mixture through a sieve. You’ll get a powder.

2 Beat the egg whites with the salt abd stir in half the sugar when the eggs have started to get firmer, and add the other half in the end.

3 Mix the egg whites to the powder so as to get a smooth mixture.

4 Set 2 flat pastry dishes in the oven one on top of the other and cover one with parchment paper.

5 With a pastry bag, pour the mixture into circles.

6 Leave on the dish for 30 mn, then bake at 150°C for 9 to 10 mn.

For the filling :

1 Put the carambars and the cream in a pan.

2 Heat slowly for about 5 mn and stir regularly.

3 Stir in the butter.

4 Wait for the the mixture to harden.

5 Spread the mixture on a biscuit and cover with another biscuit.

Leave to cool in the fridge for one night…and enjoy !