Salted Caramel Macarons

Salted Caramel Macarons Macaron Shells 1 cup of Powdered Sugar ¾ cup of Almond Flour 2 Egg Whites at room temperature ¼ cup of Granulated Sugar 1 pinch of Cream of Tartar Flavorings / Colorings (optional) Salted Caramel: 1 cup of Granulated Sugar ¼ of Water ¾ cup of Heavy Cream' 3 tablespoons of Butter 1 teaspoon of Salt Buttercream ¾ cup of Softened Butter 1 cup of Powdered Sugar ½ cup of Salted Caramel, cooled completely In a medium bowl, sift the powdered sugar and almond flour and stir to combine. Separate the egg whites and place into a large bowl. Begin beating until the whites get foamy before adding in half of the granulated sugar. When the whites reach a soft peak, add in the remaining half of the granulated sugar and beat until they reach stiff peaks. At this stage, you may add flavorings and colorings. (Macarons bake a few shades lighter than the batter, so adjust the colors accordingly.) Place the batter into a piping bag with a round tip and begin piping on parchment or silpat lined cookie sheets. Pipe the cookies about 2” in diameter by hand or use a stencil. When all of the cookies are piped, smooth the tops with damp fingertips. Allow to rest for an hour. Bake in a 320° oven for 17minutes. Remove from oven and allow to cool completely before piping the desired fillings. Store in an airtight container. Recipe makes about 50 shells / 25 sandwiched cookies. In a medium saucepan on medium heat, cook the sugar and water until it turns a deep amber color. Swirl the contents in the pan to combine- do not stir. When the sugar has caramelized, take off the heat and add in the warm heavy cream and salt. Whisk to incorporate and place back on the heat if the sugar seizes. Transfer to a heat proof bowl and whisk in the butter. Place in the refrigerator to cool completely. In a large bowl, cream butter until light and fluffy. Add in the powdered sugar and beat until well incorporated. Finish with a half cup of the cooled salted caramel and beat to fully combine. Transfer to a piping bag and pipe the buttercream onto the shells. Store finished macarons in an air tight container in the refrigerator. Macarons are best served the next day. Link to Silicon Macaron Mats: https://www.amazon.com/gp/product/B06XBX9ND2/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1 Featured Music: "Drive" by Nicolai Heidlas I do not own any music.