Nuts lose their freshness as they get older, so watch out for new season hazelnuts and buy in the shell.
Heat the oven to 150C/fan 130C/gas 2. To
make the macaroons, whisk the egg whites
with a squeeze of lemon juice and a pinch of
salt into firm peaks. Add 1/3 of the sugar, whisk
until stiff, then add another 1/3 and finally the
rest until the meringue is stiff and glossy.
Fold in the cornflour and almonds. Pipe
or spoon onto non-stick baking trays to
make 16 rounds. Bake for 20 minutes
then allow to cool completely.
Whisk the mascarpone with the double
cream and add 1-2 tbsp of icing sugar until
sweetened to your liking. Add a splash of
hazelnut liqueur or dark rum to taste and
stir in the chopped nuts.
Make the caramel by melting the golden
caster sugar gently in a pan then cooking
until golden. Carefully pour in the double
cream then allow to simmer. Cool.
To assemble, sandwich the hazelnut
cream between two macaroons. Serve
two sandwiches per portion and spoon
around some of the caramel sauce.