MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Caramel Macarons
 Categories: Cookies, Nuts, Chocolate
      Yield: 30 servings
 
  1 3/4 c  Confectioners' sugar (180 g)
      1 c  Almond flour or ground
           - almonds (95 g)
      5 tb Natural unsweetened cocoa
           - powder (30 g)
    1/4 ts Fine salt
      3 lg Egg whites; room temperature
      1 c  Granulated sugar; +3 tb
           - (255 g)
      2 oz Bittersweet chocolate
           - (57 g); 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 3 tb (40 g) 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, 1" apart from one another, onto the baking sheets..
  (Alternatively, use a 1/2 ts 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 @ 350°F/175°C.
  
  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 1 cup (215 g) 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.
  
  Recipe by Melissa Clark
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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