Method

• To make the salted caramel, place the sugar into a heavy based saucepan over a medium heat and allow it to caramalise. Do not stir it, just gently shake the pan. When it starts to melt bring the cream to the boil and then turn it off the heat.
• When the sugar is a dark golden colour, remove it from the heat and slowly pour in the hot cream whilst mixing with a whisk.
• Allow the caramel to cool for about 10 minutes and then add the butter cube by cube, whisking each cube in until it has dissolved. Place in the fridge for at least an hour to set.
• To make the macaroons, sift the ground almonds and icing sugar together into a large bowl.
• Add the food colouring to 110 gms of the egg whites and mix into the sugar and ground almonds.
• Place remaining 110 gms egg whites into the mixer with whisk attachment.
• Place the sugar and water into a saucepan and stir to combine, then cook without stirring until it is 115ºC. At this point start whisking the egg whites on medium-high until they form soft peaks.
• Once the sugar reaches 118ºC take it off the heat and slowly pour it into the egg whites and continue to whisk on high until the side of the bowl is warm to touch and the meringue mixture is thick and glossy.
• Add a third of the meringue mixture to the almond and sugar mixture to loosen the batter. Then add the rest of the meringue mixture and stir through, knocking out some of the air as you go.
• Line your baking trays with greaseproof paper and draw 5 cm circles about 1.5 cm apart on one side and then turn it over before you start piping the mixture onto it. The piped mixture should be about 5mm from the edge of the circle to allow it to grow slightly.
• Once you have piped them out leave on the bench for about 30 minutes to form a shell.
• Place into a preheated oven at 140ºC and cook for 15 minutes. Remove from the oven and pull the greaseproof paper onto a cooling rack. Once they are completely cold remove them from the greaseproof paper.
• Remove the salted caramel from the fridge, add the sea salt flakes and whisk with a hand mixer for a couple of minutes. Add the salt slowly and taste in between as it can soon become too salty.
• You can use a piping bag or a knife to fill the macaroons with a generous amount of salted caramel. Once filled press together with another shell.