For about 40 macarons
The caramel Suzette:
In a mixer, make an almond paste with the ground almonds, the icing sugar and half the egg whites. Separately, make a meringue by beating the caster sugar and the water. Pour on the second half of the previously lightly beaten egg whites. Beat the meringue for a few minutes and pour it over the almond paste little by little, being careful not to form lumps.
Fold it all in and arrange the shells at regular intervals on a sheet of grease-proof paper.
Leave them to stand for 1 hour so they dry. This is called « crusting ».
Bake the shells in a previously heated oven (150°C - 160°C) for about 12 min. Remove and allow to cool.
For the caramel Suzette:
When the caramel has completely cooled down, put it in a pastry bag to fill the macaroons. Then take a shell, and cover with a layer of approximately 5 mm. Then take another shell to assemble the macaroon, pressing lightly so it sticks.