lipstick red macaroons with salt caramel

Today I felt  inspired to finally get cracking on my first batch of macaroons post 'marvellous macaroon' course in London. http://www.atelierdeschefs.co.uk/en/macaroon-recipes.php Although I think a few of my skills may have dissipated in the intervening weeks. It is a delicate process which I have yet to perfect, but imagine how boring life would be if we perfected everything immediately? The chef recommended that we use pasteurized eggs, baking tray with holes for ventilation and good quality greaseproof paper (not a non stick sheet which would cause sweating) to ensure macaroons do not stick. I obtained  the colouring powder in rouge and rose. The red colour was heart stoppingly bright rich glossy lipstick. Here is the recipe I followed:

Quanity for 35 pieces

MACAROONS

Ground almonds 250g

Icing sugar 350g

Caster sugar 150g

Egg whites 215g

Powdered food colouring 5g

SALT CARAMEL

Double cream 14cl

Salted butter 40g

Unsalted butter 110g

Caster sugar 170g

For the macaroons:

Preheat oven to 160C.

Sift the ground almonds and the icing sugar together.

Whisk the egg whites until stiff.  Add the caster sugar to the egg whites and continue whisking until you have stiff glossy peaks of meringue.  It is important not to overbeat or underbeat the eggs they should be of 'chewing gum' consistancy just so that they stretch when the whisk is separated from the bowl and then fall gently over.

Fold the ground almonds and icing sugar into the meringue mixture. Cut and fold the mixture with a spatula until it is smooth, shiny and has reached the ribbon stage.

Use a piping bag to pipe this mixture on to a baking mat or lined baking tray.

Allow the macaroons to rest at room temperature for 10-15 minutes until the macaroon shells are no longer sticky to touch.

Bake in an oven for about 10 minutes with the door wedged open slightly with some foil.

Allow to cool before filling.

SALTED BUTTER CARAMEL FILLING

Place 170g sugar in a heavy bottomed pan and allow to melt without stirring on a medium to high heat.

Once you have a golden caramel, add the salted butter and the cream.  Mix well then remove from the pan and allow to cool.