Emily Laurae

Macarons
2 Line each baking sheet with your prepared parchment templates and prepare your piping bags along with your piping tips. I like to use a small, round piping tips for piping.
26 Pour your egg whites into the bowl of a stand mixer and start whisking on medium speed. Once they start to foam, slowly add your sugar and bring up your speed to medium for about three to four minutes. 
4 While your meringue is whisking away, grind together your measured powdered sugar and almond flour using a food processor for one minute. Sift these dry ingredients into a large bowl with a fine sieve and set aside. 
5 Your meringue is complete when it holds stiff peaks - add desired food coloring and gently whisk for a few additional seconds to incorporate,
25 Now it’s time for the ever so important Macaronage! This is the act of mixing your dry ingredients into your french meringue and folding these ingredients enough to allow for the perfect desired consistency. To start, pour your dry mixture onto the meringue and slowly start to fold with a spatula. While rotating the bowl, continue to fold ingredients together. Press mixture on the side of your bowl until the batter flows off your spatula rather slowly and smoothly. You should see that the batter will drip off the spatula back into the bowl, and rest on top for a moment. Then, the batter from your spatula will slowly sink back into the mixture. One too many folds and your batter could be over mixed leading to it being impossible to work with, so be careful not to overmix!
7  Pour your macaron batter into your prepared piping bag and pipe in circles onto your templated parchment paper. In order to get rid of any air bubbles within your piped shells and to even out your tops, tap your baking sheet firmly on a flat surface. You can always use a toothpick to gently pop any extra air bubbles that you see hovering on top of your shells. 
8 Allow the shells to rest for approximately 30 minutes. Once the top of your shells are dry to the touch they are ready to bake! 
9 Place your macarons in your oven that has been preheated to 310 degrees Fahrenheit. Bake for 9 minutes, then rotate the baking tray and bake for an additional 2 minutes. 
10 You will know that your macarons are ready to remove from the oven when you gently touch the upper shell, and it barely moves, while the developed foot of the macaron stays set to the parchment paper. Remove from the oven to cool completely before removing shells from the parchment paper.
Caramel Filling 
24 Pour the sugar into a saucepan, and over medium-high heat, allow the sugar to slowly melt and eventually shift in color to a deep amber-brown color.
23 Add the cream and butter to the sugar – expect the ingredients to bubble and foam for about 30 seconds or so. Then, over low heat, continue to melt down any large bits of caramel until the mixture is completely fluid and smooth before removing from heat 
15 Pour caramel into a glass container and allow to cool completely before piping onto macaron shells. 
Rosemary Salt 
18 Combine both the rosemary and sea salt in a bowl and lightly stir to combine
Assembly 
22 Once cooled, the shells will peel easily off of your parchment paper. Find each shell's matching half and pipe a circle of ganache into the middle. Finally, top with the matching half.