Salted Caramel Sauce

1. Add sugar, water, and corn syrup to a saucepan. Do not stir.

2. Cover and heat on medium until boiling. Remove lid.

3. Cook until the sugar turns a rich amber color.

4. Carefully pour in the warm cream a little at a time (it will bubble).

5. Stir in salt with the cream. Remove from heat and stir in vanilla.

6. Let cool completely before using.

Salted Caramel Buttercream

1. Beat softened butter until light and fluffy.

2. Add powdered sugar and thick caramel in alternating additions, mixing well after each.

3. Whip until smooth and pipeable.

Macaron Shells

Prep:

1. Wipe all tools and bowls with white vinegar to remove grease.

2. Sift almond flour and powdered sugar into a large bowl.

3. Add egg whites and mix to form a thick paste. Add gel food coloring if desired.

Make the Sugar Syrup:
4. Add sugar and water to a saucepan. Do not stir.
5. Cover and heat over medium until it boils, then remove lid.
6. Heat until it reaches 240–248°F (adjust for elevation).

Whip Egg Whites:
7. Begin whipping second batch of egg whites on low speed.
8. When syrup is 10°F from target, increase speed to medium-high.
9. Whip to soft peaks.

Make the Meringue:
10. With the mixer on medium-high, slowly pour syrup down the side of the bowl.
11. Increase to high and beat until glossy stiff peaks form and bowl is just warm.

Macaronage:
12. Add ⅓ meringue to paste and mix to loosen.
13. Gently fold in remaining meringue in two additions until batter flows in thick ribbons and forms a figure 8.

Pipe & Rest:
14. Transfer to a piping bag with a round tip (#10 or #12).
15. Pipe onto parchment or silicone mat. Tap tray to release air bubbles.
16. Let shells rest 20–45 minutes until matte and dry to touch.

Bake:
17. Bake at 285–300°F for 12–15 minutes. Shells are done when they no longer slide on their feet.
18. Cool completely before removing from tray.

Assemble the Macarons

1. Pipe a ring of buttercream on one shell.

2. Fill the center with a small dollop of caramel sauce.

3. Top with second shell and gently twist to sandwich.

4. Store in an airtight container in the fridge and mature for 24 hours.

5. Let sit at room temperature for 20–30 minutes before serving.