- Sift the flour with powdered sugar (to get rid of lumps) and combine in a bowl.
- Whisk the meringue. To do this, start beating the whites at low speed, gradually adding sugar. Beat until dense (so that it does not flow from the beaters, but clings to them).
- Pour the dry ingredients into the meringue, and whisk with a mixer at low speed. Just to combine!
- Then mix several times with a spatula so that the mass falls in a ribbon from the spatula.
- Transfer to a bag with a round nozzle.
- Pipe the macarons on a TEFLON (important!) mat in a checkerboard pattern.
- Leave the blanks to dry at room temperature for half an hour (when touched, a film should form on the surface, and the surface should not be sticky).
- Bake the shells in the oven preheated to oven at 275-284F (135-140C) for 13-14 minutes.
- Cool completely, and then remove from the mat.
Cook the filling at least 5 hours in advance.
- Melt the chocolate a little.
- To make caramel, heat the sugar in a saucepan to an amber color, and pour hot cream into it. Mix, immediately remove from heat, cool to 176F (80C) and immediately pour over chocolate.
- Whip with a blender, add cold cream and whip again.
- Cover with film in contact, and put in the fridge for 5-6 hours (or more).
- Whip with a mixer until fluffy before use.
- Pipe the filling on the shells, and connect the macaron halves.
- Put in the fridge for 12 hours to soak.
Ready-made macarons can be stored in an airtight container in the freezer for up to a month.