Macaroon dough: 6 g per side = 12 g per macaroon, ø 3 cm
8 g St-Rémy® caramel banana ganache
Cocoa powder

Preparation 1: Mix icing sugar and almond powder. Put them
with the egg whites (1) in another container with the coloring.

Prepare syrup : Cook the sugar (1) and water at 118°C and pour
over the egg whites (2). Add the sugar (2) and egg white powder,
previously dissolved together. Lightly whisk together. Beat the
meringue to a soft peak, final temperature should be at 45°C.

Pour the preparation 1 over the meringue.

Use a scraper to «flap» the mix till you get the right texture.
Pipe the macaroons on a brown sheet. Sprinkle some cocoa
powder on the top. Dry them at room temperature for
30 minutes/1 hour before to bake them.
Preheat oven at 160°C, then bake at 145°C, damper open (0%),
fan 2, for 15-17 minutes.

Bring to 40°C purees. Disolve together sugar (1) and pectin.
Pour over the liquid and boil to activate the pectin.

Make a dry caramel with sugar (2) and glucose in a saucepan.
Deglaze with soft butter, then the mix of purees. Scale again
the original amount of liquid by compensating with water.
Bring to 80°C and blend the liquid.

Pour over the chocolate and Fleur de sel. Add St-Rémy®
brandy and blend all together. Cristalize at 16/18°C overnight
(If not possible, simply store at 3°C).

Keep at room temperature till you get a softer texture, then
pipe into the macaroons. Maturate macaroons 12 hours at 3°C,
then, store into the freezer.