Salted Caramel Macarons

Instructions

1. 1

   Preheat the oven to 140\u00b0C (284\u00b0F). Line a baking sheet with parchment paper.

2. 2

   Sift the ground almonds and caster sugar into a large bowl.

   Tip: Make sure to sift the almond mixture well.

3. 3

   In a separate bowl, whip the egg whites until stiff peaks form.

   Tip: Use an electric mixer to whip the egg whites.

4. 4

   Slowly pour the sifted almond mixture into the egg mixture and mix until well combined.

   Tip: Be careful not to overmix the batter.

5. 5

   Add the granulated sugar, salt, and food colouring to the mixture and mix until well combined.

   Tip: Use a spatula to mix the colours into the batter.

6. 6

   Spoon the batter into a piping bag fitted with a round tip.

   Tip: Tap the baking sheet to remove any air bubbles.

7. 7

   Pipe the batter onto the prepared baking sheet in small, round circles.

   Tip: Make sure to leave space between each macaron.

8. 8

   Tap the baking sheet again to remove any air bubbles and tap the sides of the piping bag to remove any excess batter.

9. 9

   Bake the macarons for 15-20 minutes, or until the tops are firm to the touch.

   Tip: Check the macarons frequently to avoid overcooking.

10. 10

    Allow the macarons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

    Tip: If desired, sandwich two macarons together with a layer of caramel in between.

11. 11

    To make the caramel, combine the caramel syrup and flaky sea salt in a small saucepan over medium heat.

    Tip: Heat the caramel syrup until it reaches 115\u00b0C (239\u00b0F).

12. 12

    Remove the saucepan from the heat and stir in the unsalted butter until melted.

13. 13

    Allow the caramel to cool and thicken before filling the macarons.

    Tip: The caramel should be thick enough to hold its shape.