MACARON BATTER

Sift the 1 cup powdered sugar and 1 1/2 cup almond flour into a bowl.

In a medium sized bowl, whisk 3 large egg whites. Once beginning to foam, add in 1/4 tsp cream of tartar and gradually add 1/2 cup sugar while mixing. Then add food coloring and 1 tsp vanilla, then mix until stiff peaks form.

Slowly fold in the dry ingredients (sifted powdered sugar and almond flour). Keep mixing until you can make two figure eights. (See note 1)

Add to a piping bag with a medium tip and pipe in 1 inch dollops on a baking sheet lined with parchment paper. Tap the baking sheet against the counter several times to help release any air bubbles.

Let rest for about 45 minutes, then bake at 300°F for 12-15 minutes

CARAMEL

In a medium heavy-duty stainless steel saucepan (do not use nonstick) over medium heat, cook the sugar, stirring constantly with a wooden spoon or heat-safe silicone spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. On my stove, this takes about 6 minutes. Stir constantly, especially around the bottom edges, and be careful not to let it burn.

Once the sugar is completely melted, reduce the heat to low and stir in the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. (If you’re nervous for splatter, wear kitchen gloves.) Cook and stir constantly until the butter is melted and well combined.

If you notice the butter separating or if the sugar clumps up, remove the pan from heat and vigorously whisk to combine it again. Keep whisking until it comes back together, even if it takes 3–4 minutes. It will eventually—just keep whisking. Return to heat when it’s combined again.

Very slowly and carefully pour in the heavy cream, stirring constantly. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble and steam when added. When all of the heavy cream has been added, stop stirring, increase the heat to medium, and let it boil for 1 minute. It will rise in the pan as it boils. If you’d like to be precise and use a candy thermometer, the temperature should reach 230°F

The caramel will be a thin liquid at this point. Allow to slightly cool and thicken before using. Caramel thickens considerably as it cools.

CARAMEL BUTTERCREAM

Place butter in the bowl of a stand mixer with paddle attached. Beat for 3 minutes on speed 7 until it becomes pale
22

Gradually add the powdered sugar, one cup at a time, mixing well after each addition until fully incorporated.

Add the vanilla extract and mix until combined.

Once the caramel has cooled to room temperature, add 1/2 cup of it to the buttercream. Beat until smooth and fluffy. If needed, adjust the consistency by adding a small amount of milk or additional powdered sugar.

Continue beating for another 2 to 3 minutes until the buttercream is light, airy, and easy to pipe.

ASSEMBLY

Once your macarons have completely cooled, pipe your caramel buttercream onto one shell of each pair. Then place the matching shell on top and gently press them together to create a sandwich. Repeat until all of your macaron shells are filled and paired with the caramel buttercream.

Place your macarons in the fridge for about five minutes to allow the caramel buttercream to set.

Take the caramel you set aside earlier and drizzle it over the tops of your macarons. Then place them back in the fridge for another 5–10 minutes to let everything set.

You’re all done happy macaron making if you made it this far please save ⬇️ heart ❤️ and share ✉️ this recipe byeeee