Preheat oven to 300°F.
Separate egg whites from egg yolks, being careful not to contaminate the whites with the yolks. Measure out 100 grams of egg whites (about 3 eggs), cover with plastic and let stand at room temperature overnight. OR – microwave for 20 seconds, in 5-second intervals, mixing after each stop.
In a bowl of a food processor, combine 200 grams powdered sugar and 100 grams almond flour or 100 grams peeled & slivered almonds (store-bought). Pulse to combine, about 20 seconds. Then pulverize for about 2-3 minutes if started with almond flour or about 4-5 minutes if started with slivered almonds.
Combine 6 Tbsps sugar and 2 Tbsps water in a small saucepan. Turn your stove to medium heat. Cook the syrup to soft ball stage (that’s when a drop of syrup, dropped into a glass of water can be formed into a soft ball). Whip 1 egg to soft peaks. Carefully pour in the syrup between the whip attachment and the bowl while continuing to whip. Whip until the bowl feels cool to the touch. Meanwhile, whip 100 grams of room temperature butter to whiter in color and fluffy, about 2 minutes. When the egg has cooled, continuing to whip, drop 1 tablespoon of butter at a time. The mixture might become runny and might look curdled, continue to whip and it will come together into a smooth buttercream. Set aside.
Heat 1/4 cup cream and keep ready to be combined with the syrup. Combine 3 Tbsp water with 1/2 cup sugar and cook at medium heat, until amber in color. Be very careful to not overcook the syrup, as when it starts turning slightly amber it will take about 30 seconds to go from good amber, to burnt amber (unusable). Take off the heat. Slowly add the heavy cream into the syrup, keeping your hands as far as possible from the steam cloud that will form as soon as you start adding warm milk to extremely hot syrup. Once the bubbles have subsided, start mixing with a wooden spoon, to form a homogenous caramel. Let cool to room temperature.
*You might want to try making macarons on a dry day. This will drastically increase your chances of getting a good result :D
**I used Hawaiian Black Salt and Hawaiian Red salt.
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