Make the salted caramel

1. Heat the sugar in a saucepan over medium heat until fully melted and amber (don’t burn it).

2. Add the butter and stir until smooth.

3. Pour in the cream in 2–3 additions while mixing; cook 3–4 minutes until thick.

4. Add sea salt, mix again, and blend with a hand blender if needed for a smooth texture.

5. Transfer to a jar and chill until set.

Make the macaron shells

1. Sift almond flour and powdered sugar, then place in a bowl.
2. Add half the egg whites + food coloring and mix until a thick paste forms.
3. Cook sugar + water over medium heat until the syrup reaches 118°C / 244°F.
4. At 110°C / 230°F, whip the other half of the egg whites on high speed until frothy.
5. Pour the syrup in a thin stream into the whipping egg whites and beat 8–10 min until stiff, glossy meringue.
6. Loosen the almond paste with a small amount of meringue.
7. Fold in the remaining meringue gently until the batter flows in a ribbon.

Baking

1. Preheat the oven to 155°C / 311°F.
2. Pipe the shells on silicone mats (or parchment + template).
3. Tap the tray to release air bubbles.
4. Bake 12–14 minutes, one tray at a time.
5. Cool, then gently peel off the shells.

Make the caramel ganache

1. Place white chocolate, vanilla, and 50 g caramel in a bowl.
2. Bring cream to a boil, pour over the chocolate, and let sit briefly.
3. Whisk until smooth, then cover and refrigerate 3 hours.

Assembly

1. Whip the ganache 1–2 minutes until creamy.
2. Pipe ganache on half the shells, add a caramel center, and top with a second shell.
3. Chill 1 hour before serving.