Chocolate And Caramel Macarons

• 1 cup powdered sugar
• 1 cup ground almonds
• 3 None egg whites
• 1/3 cup granulated sugar
• 1/3 cup heavy cream
• 3.5 oz dark chocolate (70% cocoa), finely chopped
• 2 tbsp butter, chopped

1. Line 2 baking trays with parchment paper. Sift powdered sugar and almonds into a medium bowl. Set aside.
2. Whip egg whites with a pinch of salt to soft peaks. Gradually add sugar, beating until stiff and glossy. Fold into almond mixture in 3 batches. Transfer to a piping bag fitted with a 3/4 inch tip. Pipe 1 1/2 inch rounds about 3/4 inch apart onto prepared trays. Tap trays on work surface to allow any trapped air to escape then set aside for 2 hours.
3. Meanwhile, to make the ganache, bring cream to a boil in a small saucepan. Remove from heat. Add chocolate and butter and stir until smooth. Transfer to a medium bowl and let cool for 1 hour, stirring occasionally, or until thickened.
4. Preheat oven to 300u0b0F. Bake macarons for about 15 mins, or until dry. Let cool on trays.
5. Transfer thickened ganache to a piping bag. Pipe onto 1 flat side of a macaron then sandwich together with another macaron. Repeat with remaining ingredients. Arrange on a serving plate.

powdered sugar, ground almonds, egg whites, sugar, heavy cream, chocolate, butter

Taken from recipes-plus.com/api/v2.0/recipes/28271 (may not work)