Instructions

• Preheat your oven to 300°F (150°C). Prepare two baking sheets with parchment paper or silicone mats to ensure easy removal of your beautiful macarons later!
• Sift together the almond flour and powdered sugar in a bowl. This crucial step helps remove any lumps, guaranteeing smooth and delicate shells.
• Whip the egg whites in a clean, dry mixing bowl along with a pinch of salt until foamy. Gradually introduce the granulated sugar as you continue to whip, achieving stiff peaks. Add the vanilla extract and food coloring (if desired) during the last minute.
• Fold in the almond flour and powdered sugar mixture gradually, in three parts. Take care to be gentle; the batter should flow like lava without deflating!
• Pipe the macaron batter into small circles (approximately 1.5 inches in diameter) on the lined baking sheets. Leave enough space between each to allow room for spreading.
• Let the piped macarons sit at room temperature for 30-60 minutes. Wait until a skin forms on their surface and they feel dry to the touch—this helps them rise perfectly in the oven.
• Bake in the preheated oven for 15-18 minutes. Look for them to form feet and crisp up slightly. Remember to rotate the baking sheets halfway through for even baking.
• Cool the macarons completely on the baking sheets before transferring them to a wire rack. This ensures they maintain their structure without breaking.
• Melt the granulated sugar in a medium saucepan over medium heat, stirring constantly until it transforms into a deep amber color. Be attentive to avoid burning!
• Add the cubed unsalted butter carefully and stir until melted and well combined into your beautiful caramel.
• Pour in the heavy cream slowly while stirring continuously. Keep mixing until the caramel is smooth, then remove from heat and let it cool slightly.
• Stir in the sea salt, adjusting to taste. Allow the caramel to cool completely before using, letting those sweet and salty flavors mingle.
• Pair macaron shells by size and pipe a generous amount of salted caramel filling onto the flat side of one shell. Top with another shell and press gently to create a delightful sandwich.
• Refrigerate the assembled macarons for at least 24 hours. This resting period allows the flavors to meld perfectly and enhances the texture's melt-in-your-mouth quality.
• Serve your Salted Caramel Macarons chilled or at room temperature. Watch as every bite brings smiles and joy to those you share them with!