Ingredients:
• 100 g egg whites
• 400 g icing sugar
• 2 tbsp. cornstarch
• 1 tbsp. caramel paste
Filling:
• 100 g whipping cream
• 200 ml cold milk
• 2 tsp. caramel paste
• 1 tbsp. caramel sauce
- Prepare pastry baking pan and evenly brush it with a thin layer of margarine. Set aside.
- Beat the egg whites, icing sugar and cornstarch until mixture has thickened. Stir in caramel paste and mix well.
- Add mixture into a pastry bag or a plastic bag with the tip cut off. Pipe the mixture onto a baking sheet and then let stand at room temperature for 10 minutes until the dough is stretched and thin.
- Bake in oven for 10 minutes at 170 C.
- Open the door to the oven for 5 minutes; close oven door and bake again for 20 minutes at 120 C until cooked and dry. Remove from oven.
- Filling: beat all ingredients until smooth and set aside.
- Take one side of a macaroon and spread caramel filling onto it. Sandwich it together with another macaroon side. Garnish with berries and fresh fruit on top and serve.
