For the macaron: 50 g rested egg white (for one day on room temperature or for 4-5 days in the fridge) 70 g almond-flour/ finely grounded 100 g icing sugar 10 g sugar For the filling: 140 g sugar 1 dl cream 100 g salted butter

We put the sugar in a heavy-base saucepan over medium-high heat until it becomes caramel. (Don’t stir it you have to shake it not to burn it.) Then we add the butter to the caramel. Be careful that is splashing because of difference of temperature. After the butter is melted we add cream and stir it thoroughly. Pour it into a bowl or jar and let it cools down. (That is best, if we make it the day before.) We ground almond and sift it with icing sugar. We beat up the egg-white, when it comes to required consistence, we add sugar. (The foam shouldn’t give soft peak.) Then we pour the foam into almond and we combined well until we get a slowly flowing, smooth batter. We put it into a piping bag. Pipe the staggering rows of 3 centimetre rounds onto baking papers or baking sheets. Let it rest for an hour to let the crust forms. When the piped shells are dry to touch without sticking to your fingers. They are good to go into the oven. We preheat the oven to 175 °C. We bake the macarons for 4-5 minutes on this temperature (then the soles are appearing). We open the door of the oven for 3-4 minutes and turn down the temperature to 130 °C. Then we bake it for circa 10 minutes, it depends on the oven. Then the macarons completely cool down we put the caramel cream and spread it, and finally we match it together by twos. Let it cool down in a fridge for a day.

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