Grind up almond flour in a dry food processor and sift through a sieve. Do not force it through the sieve.
Sift confectioners sugar and cocoa powder into almond flour with a sieve and a whisk.
Beat egg whites and cream of tartar on medium / high. Slowly add in granulated sugar.
When the soft peak stage is reached add food coloring and vanilla. Mix till stiff peak stage.
Add about ¼ the dry ingredients to the egg whites. Fold with spatula till combined.
Then add the rest of the dry ingredients and gently macaronage (fold) till “lava” texture is reached. The batter should make ribbons that don’t break when you lift the spatula. Try making a figure 8.
Line 2 cookie sheets with parchment, using a tiny dab of batter on each corner as glue.
Add batter to a piping bag using a plain round tip.
Pipe about 1 ½” circles, holding the bag perpendicular to the cookie sheet. To break off batter, make a little swirl motion on top.
Bang sheet on counter to get rid of bubbles and to help tops get smooth.
Let sit for 45 - 60 minutes on the counter uncovered. You should be able to touch the macarons, there will be a skin formed on top.
Preheat the oven to 300 degrees F.
Bake for 10 - 15 minutes. You should be able to see the “feet”.
Let dry completely before piping in filling.
NOUGAT
Prepare a cookie sheet with parchment paper and spray with non stick spray or butter.
Add sugar, honey, corn syrup, and water to a pot. Cook on medium heat stirring until sugar is dissolved. Then STOP stirring.
While sugar is cooking beat egg whites with a whisk attachment until soft peaks.
Cook sugar mixture until soft ball stage or 240 to 245 degrees F.
Carefully stream hot sugar mixture into egg whites while the mixer is on medium low. Aim stream for the side of bowl.
Whip until stiff peaks, pour and shape on lined and greased pan.
Let set 3 hours at room temperature. Store in refrigerator until ready to use.
CARAMEL FILLING
Add sugar, corn syrup, and water to a saucepan. Turn heat to medium high and stir until sugar dissolves.
Cook until amber in color, turn heat to low. Add cream, vanilla, and butter. Mix until smooth, store in an airtight container in the fridge until using.
If chilled and hardened, microwave for 15 - 20 seconds to warm up syrup before use. Stir well.
CHOCOLATE FROSTING
Make a bain marie with a saucepan filled with water and place a bowl on top. Water should be just under the bowl, not touching.
Bring water to a boil.
Add egg yolks, water and sugar to the bowl on top of the bain marie. Whisk until completely combined.
Bring egg mixture up to 160 degrees F while constantly whisking.
Pour egg yolks into a mixer, using the whisk attachment, whip until a frothy light yellow.
Slowly add in butter 1 tbsp at a time while whipping.
Mix in cocoa powder.
Drizzle in vanilla extract.
Whip until a smooth and silky texture.
If frosting is too runny, chill in the fridge for 30 minutes.
Store buttercream in the fridge if not using right away.
ASSEMBLY
Make little macarons sandwiches by matching up with same sized tops and bottoms.
Melt chocolate chips in microwave, with 30 second intervals, and dip top shells and let set.
Pipe a chocolate frosting circle on bottom shell.
Use the other end of a frosting tip or a small circle cutter, greased, to cut out nougat center.
Place nougat in the middle of the frosting circle.
Place chopped peanuts on top and drizzle with caramel. Gently press tops onto bottoms.
Store in the fridge. Cookies taste best the next day.