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Title: Chocolate Caramel Macarons
Categories: Cookies, Nuts, Chocolate
Yield: 30 servings

180 g Confectioners' sugar(1.75 c)
95 g Almond flour or ground
- almonds (1 c)
30 g Natural unsweetened cocoa
- powder (5 tb)
1/4 ts Fine salt
3 lg Egg whites; room temp
255 g Granulated sugar (1 c + 3
- tb)
57 g Bittersweet chocolate (2
- oz); chopped

Line two or three baking sheets with parchment or
nonstick baking mats.

In a bowl, whisk together confectioners' sugar, almond
flour, cocoa powder and salt.

Place egg whites in the bowl of a stand mixer fitted
with whisk attachment. Beat on medium speed until egg
whites are white in color and hold onto the bottom of
the whisk, 2 to 3 minutes. Continue to beat, slowly
adding 40 grams (3 tablespoons) granulated sugar until
peaks are stiff, about 1 minute.

Using a rubber spatula, gently fold almond mixture into
egg whites in 4 batches, until there are no traces of
egg whites.

Spoon batter into a pastry bag or a heavy-duty plastic
bag, cutting a small hole in a corner of the plastic
bag. Pipe 1" rounds of batter, an inch apart from one
another, onto the baking sheets.. (Alternatively, use a
1/2 teaspoon measure to form the rounds.) Pick up baking
sheets and bang them against work surface. Let sheets
sit at room temperature for 30 minutes to dry tops.
(Don't skip this step; it helps the macarons rise
nicely.)

Set oven @ 350oF/175oC.

Bake macarons until puffed and firm, 10 to 12 minutes,
rotating the sheets halfway through baking. Transfer
sheets to rack to cool completely, then overturn cookies
on the baking sheets so that flat bottoms are facing up.

To make the caramel, combine the remaining 215 grams (1
cup) granulated sugar with 1/4 cup water in a clean, dry
skillet over medium heat. Cook, swirling the pan
occasionally to help distribute the sugar until it
completely melts and turns a rich reddish brown (imagine
the color of an Irish setter), about 15 minutes.

Working quickly, spoon caramel over half the overturned
cookies; immediately sandwich with remaining, unfilled
cookies. If the caramel hardens before you're done,
gently melt it over low heat and continue filling
cookies.

Fill a small saucepan with water and bring to a simmer.
Place chocolate in a heatproof bowl and place over pot.
Heat, stirring frequently, until melted. (Or melt
chocolate in the microwave.) Using a fork, drizzle
cookies with melted chocolate. Let the caramel and
chocolate set at room temperature or in the
refrigerator. The caramel should harden to the texture
of hard candy.

By: Melissa Clark

Yield: About 2 1/2 dozen filled macarons

RECIPE FROM: https://cooking.nytimes.com

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