Caramel macaron

For the shells
150g almond powder
150g powdered sugar
55g of egg white
40ml of water
150g powdered sugar
55g of egg white

In a saucepan, pour the water and powdered sugar. Heat this mixture to a temperature of 118°C.

Mix the almond powder and the powdered sugar. Add the 55g of egg whites and mix.

Whip the remaining 55g of egg whites in the bowl of the food processor when the water and sugar mixture reaches 100°C.

Pour the syrup over the egg whites and mix until the syrup is lukewarm.

Pour the egg whites in two or three batches over the powders.

Poach the shells and leave to crust for 30 minutes.

Bake at 150°C for 14 to 15 minutes.

For the caramel
150g of powdered sugar
100g of salted butter
10cl of liquid cream

Melt the powdered sugar in a saucepan. When the sugar is golden brown and liquid, remove the pan from the heat and add the 100g of salted butter little by little. Add 10 cl of liquid cream previously heated, so that the caramel does not harden.

Let the shells cool down well before taking them off, then garnish them with the caramel.