In a mixing bowl, sift together the almond flour and powdered sugar until well combined. Add half of the aged egg whites and a few drops of caramel color, mixing until the batter is sticky and cohesive.

In a saucepan, combine 150g of granulated sugar and 50ml of water. Heat over medium until mixture reaches 244°F (118°C).

While the syrup cooks, whip the remaining egg whites in a stand mixer until frothy. Gradually add the hot sugar syrup and whip until stiff peaks form.

Gently fold one-third of the whipped meringue into the almond and sugar mixture. Then add the rest of the meringue, folding until the batter flows in thick ribbons.

Prepare a baking sheet lined with parchment. Fill a piping bag and pipe 1.5-inch rounds, leaving space between each. Tap the baking sheet to release air bubbles.

Preheat your oven to 311°F (155°C) and let the piped macarons sit until a thin skin forms. Bake for 12–14 minutes.

In a saucepan, heat 100ml of heavy cream until it boils. Pour over 200g of chopped white chocolate and mix until smooth, then add 50g of salted caramel. Chill ganache for 3-4 hours.

Once ganache is chilled, whip until creamy. Pipe a ring onto the flat side of one macaron, add a dollop of caramel, and top with another shell.

Chill assembled macarons in the refrigerator for at least 1 hour.