Chocolate Macarons with Caramel Cream
From Cherrapeño

Chocolate Macarons with Caramel Cream
Recipe adapted from Serious Eats

225 grams icing sugar
125 grams ground almonds
1 level tablespoon cocoa powder
110 grams egg whites (about 4), brought to room temperature
30 grams granulated sugar
Pinch of salt

1 small pot of double (heavy) cream
1-2 tablespoons dulce de leche

Sieve the ground almonds into a large bowl, any left in the sieve should be ground finely if you have a grinder and sieved again. This makes for a smoother macaron, but if you don't have a grinder, it doesn't really matter - it's just aesthetics. Add the icing sugar and cocoa powder, then put to one side.

In a large clean, dry bowl, whip the egg whites with a pinch of salt until they become foamy and stiff. Gradually add the granulated sugar, whisking well after each addition, until the mixture is stiff and shiny.

Gently fold in the almond mixture, using a large spoon or spatula, until incorporated. The mixture should be shiny and firm, but with a bit of 'flow' to it. Don't over-mix it or it will be too runny.

Fill a piping bag with a 1cm round tip and pipe the mixture onto Silpat or baking parchment. Tap the sheets gently to remove air bubbles and let dry at room temperature for about an hour or so before baking.

Bake in a preheated oven, 160º/325F for about 12-15 minutes, depending on the size. Use a wooden spoon to keep the door ajar slightly, and rotate the baking sheets after 5 minutes for more even baking.

Remove from the oven and leave to go cold. Peel off the Silpat or baking parchment.

Whip the cream to stiff peaks and gently fold in the dulce de leche to taste. Pipe or spoon onto half the macarons and top with the other half before serving.

Note: I didn't bother to keep the door ajar this time and they were fine.