1-Step 1: Prepare the Dry Ingredients In a food processor, blend 200 grams confectioners’ sugar, 115 grams almond flour, and 1 teaspoon ground ginger for 2 minutes until finely ground, then sift to remove large bits. This step ensures a smooth batter that forms perfect shells.

2-Step 2: Whip the Egg Whites In a stand mixer, whip 120 grams egg whites and ¼ teaspoon salt on medium speed until frothy, then gradually add 45 grams granulated sugar. Increase speed and whip until soft peaks form, add 2-3 drops yellow gel food coloring if using, and continue until stiff peaks form without over-whipping.

3-Step 3: Combine and Rest the Batter Sift the almond flour mixture into the whipped egg whites in three additions, folding gently 3 to 4 times after each until the batter is thick and smooth. Let the batter rest for 20 minutes to develop the right consistency for piping.

4-Step 4: Pipe and Rest the Macarons Line baking sheets with silicone mats, fill a piping bag with a ½-inch tip, and pipe 1 to 2-inch rounds onto the sheets. Tap the sheets to release air bubbles and pop any with a toothpick, then let the macarons sit for 45 to 60 minutes until a dry skin forms.

5-Step 5: Bake the Shells Preheat the oven to 300ºF with the rack in the center and bake one sheet at a time for 15 to 18 minutes, rotating halfway through until the shells lift easily. Cool completely on the baking sheet set on a wire rack before handling.

6-Step 6: Make and Assemble the Filling For the filling, heat 14 ounces unwrapped soft vanilla caramels and 2 tablespoons heavy cream over low heat until smooth, then cool until safe to handle. Pipe a small amount onto one macaron shell, sprinkle with coarse sea salt, and sandwich with another shell, repeating for all.

7-Step 7: Add the Topping and Chill Melt 6 ounces white chocolate in the microwave in 15-second intervals, stirring until smooth, then drizzle over half of each filled macaron and sprinkle with 1 tablespoon finely chopped candied ginger before it sets. Refrigerate the macarons for at least one day and bring to room temperature before serving.