cognac caramel macaron recipe

Sift the almonds and icing sugar into a mixing bowl and add the
egg whites to make a paste. Make a syrup with the sugar and
the water and cook to 118°C. When the syrup is at 115°C, whisk
very quickly the egg whites. When the syrup is at 118°C, pour
over the egg whites and whisk for one minute. Allow to whisk
at a moderate speed until for 2 minutes until the mixture is at
approximately 40°C. Add the meringue in three stages and the
coffee extract, the first stage on the mixer and the following
two stages by hand with a scraper. Spray a baking tray and place
a sulfurised paper. Pipe the macaroons of approximately 3 cm
in diameter. Allow to dry for 20 minutes before cooking in a fan
forced oven at 160-165°C for approximately 10 minutes.

Heat to 70°C the butter, the salt and the cream. Make a dry
caramel with the sugar and the glucose and add gradually the
heated cream. Heat the mix to 110°C. Cool over ice until at 50°C
and mix with a blender until smooth. Add the Rémy Martin®
cognac and place in the refrigerator.

Pipe the Rémy Martin® cognac and caramel filling in the centre
of each macaroon and join together.