Macarons

• Line 2-3 baking sheets with parchment paper or a silicon baking mat.  If needed, place a template with 1 1/4 to 1 1/2 inch in diameter circles underneath as a guide. 
• Sift together the almond flour and powdered sugar into a large bowl, discarding any large granules remaining in the sieve.  Gently whisk together to make sure everything is evenly distributed.  If your almond flour is not as finely ground use a food processor and pulse the almond flour and powdered sugar together. 
• Add in the first portion of egg whites (55 g) to the dry ingredients.  Use a rubber spatula to mix everything together to form an even paste.  (It may seem like there is not enough liquid to coat all the dry ingredients but there is.  Just keep mixing and a paste will form.)
• In a small saucepan, add the granulated sugar and water.  Gently stir to combine.  Add a candy thermometer to the pan and begin heating over a medium high heat, bringing to a boil.  As the syrup boils it will splatter a bit on the sides of the pan.  Use a damp pastry brush to gently wipes the splatters back into the syrup.  This will help prevent crystallization.  
• When the syrup reaches 240°F add the second portion of egg whites (55 g) to the bowl of a stand mixer.  Use the whisk attachment and begin whisking on a medium to high speed until the whites are frothy.  When the sugar syrup reaches 244°F carefully pour the hot syrup into the egg whites in a slow stream, with the mixer on a medium-low speed.  Avoid hitting the whisk attachment when adding the syrup to prevent it from splattering around the sides of the bowl. 
• Once all the syrup is added increase speed to high and whisk for a few minutes, until the egg whites begin to form soft to medium peaks.  At this point, stop the mixer and add in the vanilla extract and gel food coloring.  To create the light tan/caramel color add in 5 drops of ivory, 1 drop brown, and 1 drop yellow coloring.  Continue whipping egg whites for a few minutes until they are thick and glossy and form stiff peaks, scraping down the sides of the bowl to incorporate the color as needed.  The meringue should have cooled down to room temperature. 
• Take a large spatula full of meringue and add it into the almond-sugar paste.  Mix well to begin loosing up the paste.  Continue adding meringue until the mixture falls off the spatula in a “ribbon” and moves like slow lava; sweep the spatula around the outside of the bowl and then cut through the middle to combine.  The ribbon should smooth itself back into the remaining batter after about 10 seconds.  This is when the batter is ready to pipe.
• Transfer batter to a large piping bag fitted with a medium sized round tip.  Pipe even rounds, about 1 1/4 – 1 1/2 inch in diameter, leaving about an inch of space between each round.  Gently tap the baking sheet on your work surface a few times to release any air bubbles in the piped macarons.  Pop any remaining air bubbles with a toothpick.  Let the piped macarons sit on the counter for 30-60 minutes to dry out and form a skin.  Or until they no longer feel sticky when touched.  This is when they are ready to bake.
• Preheat oven to 325°F.  Bake one sheet at a time for 9-12 minutes.  The macarons are done when the tops are set and there is little to no jiggle from the “feet” when lightly touched.  Let macarons cool completely before removing from the baking sheet. 

Salted Caramel Buttercream

• In a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy.  Add in the powdered sugar and mix until well combined, scraping down the sides of the bowl as needed.  Continue beating for 1 minute.  Add in heavy cream, salted caramel and salt.  Beat together for a few more minutes until everything is well mixed and the buttercream is light and fluffy. 
• Place buttercream into a piping bag fitted with a medium round tip.

Assembly

• Match up pairs of similarly sized macarons.  On one flat side pipe a ring of buttercream, leaving a hole in the middle.  This will create a dam to hold in the salted caramel.
• Dollop about a 1/2 tsp of the salted caramel into the center of the buttercream dam.  If desired, sprinkle a few flakes of sea salt over the filling.  Place the second macaron on top of the filling to make a sandwich. 
• Allow filled macarons to rest in the fridge overnight for the best results.  The meringue cookie will meld with the filling and create a soft chewy center while keeping the crisp outer shell. 
• Serve at room temperature.