Vanilla Salted Caramel Macarons

Directions

Add the almond meal (or whole almonds) and icing sugar in a food processor, process until finely ground and well combined.

In a large bowl, force the mixture through a sieve with the back of a spoon. (I put the final coarser pieces in the sieve back into my mixture, but if you prefer a smoother texture, just discard the coarser pieces). Set aside.

Add the egg whites into a stand mixer with an electric whisk.

Whip the egg whites under medium speed first, gradually increase the speed to medium-high, until it becomes foamy and starts to hold the shape, 2 to 3 minutes.

Increase the speed to high, start to slowly add sugar, continue beating, about 5 minutes until the egg whites are stiff and set.

The meringue is done, and turn off the machine.

Add the almond-icing sugar mixture and vanilla into the egg white mixture within a few bunches.

With a rubber spatula, gently fold the mixture from the middle to the edges, rotating the bowl at the same time, until the dry ingredients are completely incorporated, should be less than 50 strokes.

The batter should be smooth, shiny and ribbon-like.

You can test by placing a teaspoonful of batter onto a small plate, see if this small round will flatten out within 10 seconds; if not, give the batter more strokes.

Line two large baking sheets with parchment paper.

Fill a large pastry bag with batter and, using a 2-cm (½ inch) tip, vertically pipe the mixture into small 1-inch mounds.

The batter should slowly flatten themselves out within 10 seconds.

Tap the trays against the couter top a few times to remove any air bubbles and help flattern the rounds.

Allow the macarons to sit for 30 minutes to 1 hour, until they are no longer wet when lightly touched and a skin-like texture forms.

Bake at 300℉ (150℃) for 15 to 20 minutes.

Macarons should be smooth and shiny, with the“foot” underneath.

Remove macarons from the oven. Let cool for about 5 minutes and remove with a cookies lifter onto a wire rack.

To make the salted caramel buttercream:

Heat the sugar in a medium saucepan on medium high heat.

Stir constantly with a whisk as the sugar begins to melt. Once the sugar begins to boil, stop stirring, just swirl the pot a few times.

As soon as all the sugar has melted and becomes a dark amber color, add in the 3 tablespoons of butter and stir until melted.

Remove the pan from the heat and let sit for a few seconds.

Pour in the cream slowly and whisk until smooth.

Stir in sea salt and cover, let it come to room temperature completely.

Mix the salted caramel in a mixer for about 3 to 5 minutes — you will notice it becomes lighter in color.

Mix in the remaining ½ cup of butter. Then add in powdered sugar and mix until fluffy, scraping the sides occasionally.

Pipe a teaspoon of salted caramel buttercream over a macaron shell, top with another shell and twist until buttercream is evenly spread.

Note: The macarons can be kept in an air-tight container in the fridge for up to 1 week or in the freezer for up to a few months.