Preheat the oven to 180°C (160°C with fan). To make the macarons sieve the icing sugar and cocoa powder into a bowl then add the ground almonds, stir well.
Separate the eggs for a meringue and keep the yolks aside for the filling. Beat the whites with a hand-held beater until turning white and frothy then slowly start adding the caster sugar one spoonful at a time. The meringue will turn glossy.
Add half the meringue to the almond mixture and stir in well then gently fold in the remainder until well mixed. Spoon the mixture into a large piping bag.
Pipe the macaron mixture into small circles on a lined baking sheet (approx. 3cm diameter) Leave to rest for 15 minutes then place in the centre of the oven and bake for 15 minutes. Remove from the oven and put aside until cool then lift carefully from the sheet.
For the filling mix the caramel, cornflour and egg yolks together in a microwavable bowl and place in a microwave for 1 minute at a time whisking in between until thick. Allow to cool.
Pair the macarons with others of similar size then use a layer of the filling to glue them together.
Recipe courtesy of Carnation