Salted Caramel-Filled Vanilla Bean Macarons

1. 1

   Sift powdered sugar and almonds; set aside.

2. 2

   Whip egg whites until soft peaks form.

3. 3

   Gradually add superfine sugar, whisking until mixture is thick, glossy and holds stiff peaks.

4. 4

   Mix in vanilla and vanilla bean paste.

5. 5

   Fold in almond mixture until smooth using about 30 strokes.

6. 6

   Do not overmix.

7. 7

   Spoon mixture into piping bag fitted with plain tip or no tip.

8. 8

   Pipe 48 discs about 3 to 4 centimeters in diameter onto each parchment paper-lined sheet pan.

9. 9

   Set aside for 1 hour or until tops form a skin that is not sticky when touched.

10. 10

    Bake in 325 degrees F standard oven 10 to 12 min.

11. 11

    or until just set and crisp; cool.

12. 12

    Pipe 1-1/2 Tbsp.

13. 13

    Delights onto flat side of 1 cookie.

14. 14

    Top with second cookie.

15. 15

    Decorate top with a smear of 1/8 tsp.

16. 16

    Delights and a small pinch of sea salt.

17. 17

    Repeat with remaining ingredients.

* Per serving · 4 servings · Values may vary.