Make a light caramel with the sugar and 1-2 tbsp of water. Add the almonds to the caramel. Cook the almonds, shaking the pan occasionally, until the mixture turns golden-brown. Brush a marble pastry slab or cookie sheet with a little oil. Pour the almond-caramel mixture onto the slab and let cool. Break the caramel into medium-sized pieces and place them in a food processor. Pulse until a fine powder is obtained. Cream the butter in a mixing bowl. In a separate bowl beat together the egg and the confectioner╒s sugar. Pour this mixture into the butter, a little at a time, beating well between each addition. Beat in the almond powder. Place a nozzle with a grooved edge in a pastry bag and fill it with the butter mixture. Turn half the meringues bottom side up and pipe on a bulb of the filling. Place remaining meringues on top of the filled ones, pressing gently to fit the pair together. Decorate with a little of the butter mixture. Place on a serving platter and refrigerate until ready to serve.
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12 meringues
1/3 cup chopped almonds
6 tbsp sugar
3/4 cup unsalted butter, softened
1/2 cup confectioner╒s sugar
1 egg
oil
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25
mn
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8
mn
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Make sure to remove the butter from the refrigerator in advance so that it╒s well-softened.
