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Ingredients
| Macaron | Metric/g |
| Almond flour | 450 |
| Powdered sugar | 450 |
| Egg whites (for the Italian meringue) | 165 |
| Egg whites | 450 |
| Meringue powder | a pinch |
| Granulated sugar | 450 |
| Water | 112 |
Procedure
Separate egg and let whites age for two to three days at room temperature, with no cover.
Run first stage with a paddle until smooth and scrape into a large mixing bowl.
Make Italian meringue with the last four ingredients. Cook sugar to 240 F before adding to the egg whites.
Deposit on sprayed pan liners and bake at 300 F for 13 minutes (7 minutes with damper closed and 6 minutes with damper open).
Caramel Macaron Filling
| Macaron Filling | Metric/g |
| Whipping cream | 350 |
| Sugar | 350 |
| Salt | 7 |
| Salted butter | 175 |
| White coating | 350 |
Heat cream to a steam.
Cook sugar to a caramel using wet method. Add cream to sugar, bring back to brief boil.
Add salt. Add chopped coating. Add butter in three additions.
Cool and pipe on to macaron shells.
Courtesy of Bennison’s Bakery, Evanston, IL
