peanut macarons
with salted caramel

Line 2 baking trays with baking paper. Process the almond meal, peanuts and icing sugar in a food processor until the peanuts are finely chopped, then sift twice. Place the eggwhite in the bowl of an electric mixer and beat on medium speed until frothy, then increase the speed while gradually adding the caster sugar. Beat until stiff peaks form. Fold one-third into the almond mixture and combine well. Gently fold through the remaining eggwhite mixture; it should be glossy and thick.

Transfer to a piping bag fitted with a 5 mm (¼ inch) nozzle and pipe 3 cm (1¼ inch) circles about 3 cm (1¼ inches) apart onto the trays. Leave for 1–6 hours or until a crust forms; the macarons should no longer be sticky.

Preheat the oven to 140°C (275°F/Gas 1). Bake the macarons for 15–18 minutes until they rise slightly. Immediately slide the macarons and paper off the trays onto wire racks to cool completely.

To make the filling, place the sugar, glucose and 1½ tablespoons water in a saucepan over medium–high heat, swirling the pan (do not stir) to dissolve the sugar. Increase the heat to high, bring to the boil and cook until golden. Remove from the heat and carefully add the cream. Place over low heat, add the butter, 1 cube at a time, beating well after each addition. Mix in the salt. Leave to cool until thickened.

Transfer to a piping bag fitted with a 1 cm (½ inch) nozzle and pipe about 1 teaspoon onto half of the macarons. Sandwich with the remaining macarons.

MAKES ABOUT 30

80 g (2¾ oz/¾ cup) almond meal (ground almonds)

40 g (1½ oz) roasted peanuts

220 g (7¾ oz) icing (confectioners’) sugar

110 g (3¾ oz) eggwhite

30 g (1 oz) caster (superfine) sugar

SALTED CARAMEL FILLING

110 g (3¾ oz/½ cup) caster (superfine) sugar

2 teaspoons glucose syrup

3 tablespoons pouring (single) cream

60 g (2¼ oz) butter, cubed and at room temperature

¼ teaspoon fleur de sel or fine sea salt fl akes