Pietra Macaron

Sift icing sugar, ground almonds, and ground hazelnuts together.

Add one portion of liquefied egg whites; do not mix.

Heat sugar and water to 118°C for Italian meringue.

Start whisking second portion of egg whites at 115°C to soft peaks.

Pour syrup over egg whites, whisk to form meringue and cool to 50°C.

Fold meringue into dry ingredients mixture.

Pipe 3.5cm rounds on lined trays, spaced 2cm apart.

Sprinkle with crushed hazelnuts and rap trays to flatten tops.

Let rest for 30 minutes until skins form.

Bake at 180°C (fan) for 12 minutes, opening the door briefly twice.

Cool shells completely on work surface.

Roast 250g + 60g hazelnuts at 170°C for 15 minutes.

Rub off skins using a sieve or towel.

Crush 60g hazelnuts and reserve for topping.

Keep remaining 250g warm in turned-off oven.

Boil water, sugar, and split vanilla pod until 121°C.

Stir in warm hazelnuts, allow sugar to crystallize, then caramelise to amber.

Cool on tray, discard vanilla pod, and crush finely.

Whisk egg whites until peaks form.

Boil sugar and water to 121°C, pour into egg whites, and whisk until cool.

Beat butter until light and frothy.

Add caramelised hazelnuts gradually while beating.

Fold meringue into butter mixture in two additions.

Pipe praline buttercream on half of the shells and top with the rest.

Store assembled macarons in the fridge for 24 hours.

Remove 2 hours before serving for best flavor and texture.