Salted Caramel Macarons

Ingredients

Almond flour

1 cup

Powdered sugar

1 3/4 cups

Granulated sugar

1/4 cup

Egg whites

4 large, at room temperature

Sea salt

1/2 teaspoon (for filling)

Salted caramel sauce

1/2 cup

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour and powdered sugar. Process until finely ground and well mixed.
3. In a large mixing bowl, beat the egg whites on medium speed until they hold soft peaks. Gradually add the granulated sugar while continuing to beat until the mixture holds stiff peaks and is glossy.
4. Sift the almond flour mixture over the beaten egg whites. Gently fold the mixture with a spatula until it is smooth and shiny, being careful not to deflate the meringue.
5. Transfer the batter to a pastry bag fitted with a 1/2 inch (1.25 cm) round tip. Pipe 1-inch (2.5 cm) circles onto the prepared baking sheets, leaving space between each macaron.
6. Tap the baking sheets firmly on the counter to release any air bubbles. Let the macarons sit at room temperature for about 30 minutes, until they form a skin.
7. Bake the macarons for 15 minutes, or until they are crisp and firm. Allow them to cool completely on the baking sheets before removing.
8. To prepare the salted caramel filling, in a bowl, stir together the salted caramel sauce and sea salt until well combined.
9. Once the macarons have cooled, spread a small amount of the salted caramel filling onto the flat side of one macaron and sandwich it with another macaron. Repeat with the remaining macarons.