Meringue Cookies with Caramel Cream

How to make Meringue Cookies with Caramel Cream:

1. Mix the flour with the almond flour, powdered sugar, and salt.
2. Cut the butter into pieces and add it to the dry ingredients.
3. Mix with your fingertips until you get a crumbly dough.
4. Beat the egg yolks lightly and pour over the mixture with the cold water.
5. Stir to homogenize the dough. Add more water if necessary. You should obtain a firm dough that isn't too soft.
6. Wrap the dough in cling film. Leave it in the fridge for an hour.
7. Remove the dough from the fridge and roll it out into a 0.5cm (0.2 inch) thick sheet.
8. Cut out circles with a stainless-steel pastry cutter. Put the cookies on a tray lined with baking paper and prick them with a fork in places.
9. Refrigerate again for 20 minutes. In the meantime, preheat the oven to 180C (356 Fahrenheit) degrees.
10. Remove the biscuits from the refrigerator and place the tray in the oven.
11. Bake the biscuits for 10-12 minutes, until lightly browned.
12. Then leave on a cooling rack to cool.

Caramel cream:

1. Put the sugar and the water in a small, thick-bottomed saucepan. Allow the sugar to melt and boil until it turns a deep copper color.
2. Turn off the heat and add the butter. Stir vigorously to homogenize the mixture.
3. Add the cream and mix well. Leave the mixture on low heat until it is homogenized.
4. Turn off the heat and leave the cream to cool, stirring occasionally.

Italian Meringue:

1. Put the water, glucose, and sugar in a small saucepan over medium heat. Stir to melt the sugar.
2. When the sugar is completely dissolved, turn the heat up a little and simmer for 4-5 minutes until you have a thick syrup.
3. When the syrup starts to boil, start to whisk the egg whites with a pinch of salt until it turns into a firm foam.
4. When the sugar syrup is ready turn off the heat.
5. Slowly pour the syrup over the egg whites and continue beating at high speed.
6. Beat the egg whites for about 10 minutes until they reach room temperature and the meringue thickens and becomes glossy.

Assemble:

1. Put caramel cream on each cookie, but avoid the edges.
2. Make a depression in the centre and add a spoonful of fig jam.
3. Wrap the cookies in meringue. Do the same with all the cookies.
4. Preheat the oven to 100C degrees (210 Fahrenheit).
5. Put the cookies in the meringue back in the pan.
6. Bake for one hour.
7. You will now have crumbly cookies wrapped in crispy meringue, with a creamy caramel filling and fig jam.
8. Delicious!