Macaron

1. Pre-heat oven to 325 F
2. Sift almond flour and powdered sugar into a bowl.
3. In a separate bowl, add egg white and a pinch of cream of tartar. Whisk until the egg whites are frothy, then gradually and the sugar and continue whisking. I use a hand mixer for this step. Whisk on high until you get stiff peaks and the meringue stays in the bowl if you flip the bowl upside down!
4. Sift the almond flour and powdered sugar into the meringue bowl. Add a few drops of gel food coloring if you like. Use a spatula to fold the dry ingredients into the meringue. Continue folding until the meringue falls off the spatula in a ribbon. Don’t overfold, otherwise the batter with spread a lot!
5. Spoon macaron batter into a piping bag fitted with a round tip. Pipe 1 inch circles about 2 inches apart onto a Silpat or parchment-line baking sheet. Give the baking sheet a few taps on the table to get ride of any air bubbles. Rest the macarons on your counter for 30 minutes to an hour, until a skin has formed and the tops are dry to the touch.
6. Lower the oven temperature to 315 F and bake for 9 minutes. Then quickly open and close the oven door. Lower the temperature to 300 F and bake for 5 minutes. Remove and cool completely before filling.

Filling

1. Mix burnt caramel, cookie butter and sesame sugar in a small bowl until well incorporated. Spoon into a small piping bag or a sandwich bag with the corner snipped off. Pipe the filling onto half of the macaron shells and top with the rest of the shells. Place on a plate and freeze for 15 minutes.

Chocolate

1. Line a tray with foil.
2. Add chocolate and coconut oil to a microwave-safe bowl. Microwave in 15 seconds increments, stirring in between, until all the chocolate has melted.
3. Dip each macaron into the chocolate with a fork. Tap off any excess chocolate and place onto the foil- lined tray. Sprinkle on some more toasted sesame sugar and colored sprinkles. Once you’ve dipped all the macarons, place the tray in the freezer until the chocolate sets.
4. Move the tray to the fridge and rest overnight in the fridge! This will help the macarons get the perfect soft texture! Store the french macarons in a air-tight container for up to one week.