Caramel Sandwich Macarons

Heat the oven to 160°C (140° fan) 325°F gas 3. Line a large baking tray with non-stick baking paper.

Combine the sugar and ground almonds, mixing them very well so that the oil

from the almonds is absorbed by the sugar.

Stir in the egg white and almond extract until the mixture forms a firm paste. Dampen your hands and form the mixture into small balls.

Space the balls 2-3 cm|1" apart on the baking tray. Bake for 20-25 minutes until firm and

lightly coloured. Cool on the baking tray for a few minutes, then place on a wire rack to cool completely.

For the caramel butter: melt the butter and sugar in a pan. Bring to a boil, stirring frequently. Boil and stir for 1 minute until thickened. Remove from the heat and add the milk. Whisk until smooth. Add the vanilla andwhisk again.

Sift in enough icing sugar until of spreading consistency. Stand for 5 minutes, stirring occasionally, until thickened.