Chocolate macarons with caramel filling

Separate the egg, passing the yolk between the shell halves so the shell cuts the white away.

Whisk the white by hand until foamy.

Add half the granulated sugar and keep whisking hard, at least five minutes, then the rest, until the meringue holds when the whisk is lifted.

Add about two drops of brown food coloring.

Sift the cocoa powder, almond meal and powdered sugar to remove nut chunks and sugar clumps so the shells are smooth.

Fold in half the meringue, then the rest, scooping around the edges, until the batter settles slightly when dropped back in the bowl; two or three more mixes.

Pipe rounds onto the tray with space between, as they spread a little. Tap the tray firmly and pat the tops so they spread into shape and release air.

Let dry about 15 minutes, until the sheen dulls and they no longer stick to a finger.

Bake 12 to 15 minutes, turning halfway. Done when the top does not wiggle on its base.

Cool about 30 minutes, then lift off the tray with a spatula.

Flip half the shells, put a dollop of caramel in the middle and sandwich with a matching shell, squishing to a plump filling.