Sift or blend the almond powder and icing sugar, then place them in a large mixing bowl.

Add half of the egg whites and mix with a spoon until you get a smooth and compact dough. (add your coloring at this point)

Prepare the sugar syrup by mixing granulated sugar with water in a saucepan over medium heat.

Monitor the temperature with a cooking thermometer, which should read 118°C (244°F).

At 110°C (230°F), whisk the other half of the egg whites at high speed in the bowl of your stand mixer equipped with a pastry whisk.

At 118°C (244°F), pour the sugar syrup in a thin stream into the bowl containing the frothy egg whites, then mix at high speed for about 10 minutes until you obtain a shiny and firm meringue with stiff peaks.

Incorporate a small amount of meringue into the bowl containing the almond powder and icing sugar mixture, and mix quickly to loosen the texture.

Then add the rest of the meringue and gently fold it in with a spatula, making circular movements until you have a homogeneous mixture with the famous ribbon of dough when you lift the spatula.

Preheat the oven to 155°C (311°F) and prepare 2 baking sheets lined with special macaron silicone baking mats or parchment paper.

Fill a piping bag fitted with a round n10 nozzle with the macaron batter.

Pipe dough balls onto the silicone sheet (place a macaron guide template underneath the baking mat if needed).

Tap the bottom of the baking sheet to release any air bubbles.

Bake the macarons (one sheet at a time) for about 13-14 minutes without opening the oven door.

Remove the cooked macaron shells and let them cool a bit before gently peeling them off the baking mat.

Place the chopped white chocolate in a mixing bowl and add the vanilla and salted butter caramel.

Bring the liquid cream to a boil in a saucepan over medium heat.

Pour the hot cream into the bowl all at once and let it sit for a few moments before mixing vigorously with a whisk until you get a smooth mixture.

Cover directly with plastic wrap and refrigerate for about 3 hours.

Whip the caramel ganache with a whisk for about 1-2 minutes at medium speed.

Fill a piping bag with the ganache and use it to fill the macarons, then add a heart of salted butter caramel using another piping bag.

Refrigerate for at least 1 hour before serving.