Salted Caramel Macarons

Step 1

Prepare baking sheets with silicon baking mats or line with parchment paper

Step 2

Put the almond flour and powdered sugar into a food processor and pulse until combined. Sift the mixture 2 times

Step 3

Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form

Step 4

Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. Repeat until the mixture is combined and ribbons down from the spatula

Step 5

Put the batter in a pastry bag with a ½ inch plain round tip

Step 6

Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Preheat oven to 300 degrees. Let the macarons sit at room temperature until dry to touch

Step 7

Bake 1 sheet at a time for 18 minutes, rotating halfway through

Step 8

While macaron shells are cooling, make the filling

Step 9

Add all the ingredients for the salted caramel, except the vanilla extract, into a saucepan over medium heat and simmer until the caramel gets to the "soft ball" stage

Step 10

If you're not sure what that means, watch the "Salted Caramel Macaron" video

Step 11

Let the caramel cool completely

Step 12

Whip the butter and cooled caramel together until it's creamy

Step 13

Add the heavy cream, salt, and powdered sugar

Step 14

Whip until light and fluffy

Step 15

Put into a piping bag and pipe around the edge onto the cooled macaron shells

Step 16

Add a dollop of caramel in the middle

Step 17

For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying