Gather your supplies for the macarons. Separate the egg yolks from the whites, and let them warm up to room temperature.
Trace your guidelines with a pencil on parchment paper.
Flip over the paper, so the side with the markings is facing the baking sheet.
Rub a halved lemon all over your bowl to get rid of any possible grease, so the egg whites whip up properly. Wipe off the lemon pieces with a paper towel, but do not rinse the bowl.
Add the confectioners' sugar, almond flour, and espresso powder to a food processor. Process the mix until well blended.
Sift the mixture into a bowl, making sure to get all of the clumps out.
Beat the egg whites until frothy.
Very gradually add the granulated sugar, and beat until you have stiff peaks.
Perfect! Now stir in the vanilla.
Fold in half of the almond mixture at a time. You want a thick batter that drips slowly off the spatula.
Pipe the batter on your baking sheet, following the guidelines you traced earlier. Now, let the macarons rest for about an hour, or until the tops don't stick to your finger when lightly touched.
Preheat your oven to 375 degrees Fahrenheit.
Grab your cream. Pour it into a small saucepan and heat until just boiling, then turn off the stove.
Put your sugar in a heavy saucepan over medium-high heat.
Carefully melt the sugar until it reaches a uniform caramel color, while stirring vigorously. Keep your eye on it! This stuff burns FAST.
Quickly pour the hot cream into the caramel, stirring until combined.
Cut up your cold butter into chunks. Don't follow the picture, use five tablespoons.
Stir it into the caramel until smooth. Pour the caramel into a container, cover, and place in the fridge. Time to bake the macarons! Bake them for 15-18 minutes, or until slightly crispy.
Perfect! Spread some of the chilled caramel on half of the macarons once they've cooled, and sandwich them together.