Prepare the macaron batter by sifting together almond flour and powdered sugar, adding egg whites and color, stirring to form a paste.

Make the sugar syrup by combining granulated sugar and water in a saucepan, boiling until clear and reaching 244°F (118°C).

Whip the remaining egg whites until frothy, then pour in the hot syrup while mixing until stiff peaks form.

Combine the almond flour mixture with a spoonful of meringue, then fold in the rest until smooth.

Pipe small circles onto a lined baking sheet and let them rest until a skin forms.

Bake the macarons at 311°F (155°C) for 12-14 minutes until risen and easily lifted off the parchment.

Prepare the ganache using white chocolate and heavy cream, adding salted caramel and chilling until firm.

Assemble by piping ganache onto one macaron shell, adding caramel, and topping with another shell.