This is the second time I work with caramel, first time was two years ago when I did some charity cupcakes for an animal welfare event in Cyprus, called “Hot Dog Show”. Funny coincident is that I again decided to work around a dogie theme. The chihuahua shape that I was going for did not come out that well and my caramel sauce stayed a bit too runny, which makes the macarons messy to eat, but still delicious and pretty cute – don’t you think?

Ingredients (makes around 20 dogie macaron cookies)

For the macaron cookies:

• 80g egg whites, divided
• 100g granulated sugar
• 25ml water
• 100g ground almonds
• 100g powdered sugar

For the filling:

• 60g golden caster sugar
• 60g soft brown sugar
• 50g unsalted butter
• 85ml cream
• ½ teaspoon salt
•  sea salt flakes

For dogie faces:

• 2 tablespoon powdered sugar
• drop of concentrated lemon juice
• black food coloring
• red heart sugar sprinkles

Instructions

1. Prepare a dogie cookie template by drawing on a baking paper and place it under another baking paper or a silicone baking sheet, you will need two baking sheets but can use one template for both.
2. Divide your egg whites to two, leaving 40g aside and placing 40g in a mixing bowl.
3. Place the granulated sugar and water in a pot and put it on the stove on medium heat, at the same time start whisking the egg whites in your mixing bowl in medium high speed.
4. When the sugar starts to boil let it boil for one minute until it comes a thick syrup.
5. Lower the mixing speed and slowly pour the syrup in the egg white foam.
6. Turn whisking on high speed and continue whisking for about 5 minutes until you get stiff and glossy peaks.
7. Meanwhile mix almond flour, powdered sugar until fully incorporated, then add remaining egg whites and mix well.
8. Add the almond paste in your bowl with meringue and gently mix it by folding with a spatula or big spoon.
9. Pipe the macaron shells onto the baking sheet following the template. If the ears start to round up, you can sharpen the top by remodeling using a toothpick.
10. Tap your baking sheet few times to get rid of possible air bubbles and leave them to air dry until you finish piping the other baking sheet.
11. Preheat oven to 160ºC.
12. Bake in preheated oven for 15 minutes, then let the shells cool down.
13. Prepare the caramel by placing all ingredients, apart from sea salt flakes, in a sauce pan and put on the stove on medium heat, mixing until it starts to boil. Let it boil for 2 minutes then take off the stove and stir in some sea salt flakes. Let it cool down before using for filling the macarons.
14. Find matching shells and line them for decorating and filling.
15. In a small bowl or cup mix tablespoon of powdered sugar with a few drops of lemon juice and a drop of black food coloring, then by using a brush use it to draw eyes, nose and ears on your dogies.
16. In another small bowl or cup mix tablespoon powdered sugar with drops of lemon juice and use it to apply to attach a heart for the tongue.
17. Place the caramel in a piping bag and pipe on the flat side of the shells.
18. Top with another shell to make a sandwich, a dogie sandwich 🙂