Salted Caramel Macarons – A Perfect Blend of Sweet and Salty
Ingredients:

1. For the Macaron Shells:
   • 1 cup confectioners’ sugar
   • 3/4 cup almond flour
   • 2 large egg whites, at room temperature
   • 1/4 cup granulated sugar
   • 1/2 tsp vanilla extract
   • Pinch of salt
2. For the Salted Caramel Filling:
   • 1/2 cup granulated sugar
   • 3 tbsp unsalted butter, cubed
   • 1/4 cup heavy cream
   • 1 tsp sea salt

Instructions:

1. Prepare the Macaron Shells:
   • Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
   • Sift the confectioners’ sugar and almond flour together to remove any lumps and ensure a smooth texture.
   • In a large bowl, beat the egg whites with a pinch of salt until they begin to rise and hold their shape. Gradually add the granulated sugar and continue beating until the whites are thick, glossy, and hold stiff peaks. Add the vanilla extract.
   • Gently fold the sifted almond flour mixture into the beaten egg whites until the mixture is smooth and shiny.
   • Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe the batter onto the prepared baking sheets in 1-inch circles, spaced at least 1 inch apart.
   • Tap the baking sheet on the counter a few times to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to form a skin.
   • Bake for 20-22 minutes, or until the shells are firm on the feet. Cool completely on the baking sheets.
2. Make the Salted Caramel Filling:
   • Pour the granulated sugar into a medium saucepan and heat over medium heat, stirring constantly with a rubber spatula as the sugar begins to melt.
   • Once the sugar has completely melted and turned a golden amber color, carefully add the butter cubes (be careful as the caramel will bubble vigorously).
   • Stir the butter into the caramel until it is completely melted, about 2 minutes.
   • Slowly drizzle in the heavy cream while stirring (the mixture will bubble again). Allow the mixture to boil for 1 minute until it rises in the pan and starts to thicken.
   • Remove from heat and stir in the sea salt. Pour the caramel into a bowl and let it cool and thicken.
   • Once cooled, transfer the caramel to a pastry bag.
3. Assemble the Macarons:
   • Pair up the macaron shells by size. Pipe a circle of salted caramel onto the flat side of one shell of each pair.
   • Sandwich the macarons together with their matching halves.
4. Final Touch:
   • Let the filled macarons sit in the refrigerator for at least 24 hours for the best flavor and texture (this allows the flavors to meld together and the filling to soften the shells slightly).

Enjoy your freshly made Salted Caramel Macarons, the perfect blend of sweet and salty flavors wrapped in a delicate, crisp shell!