Salted Caramel-Ginger Macaroons

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Executive Chef Jason McClure
Sazerac

Makes about 30 cookies

  1. In a medium bowl stir together almonds, powdered sugar and ginger. Set aside.
  2. In a large bowl combine egg whites, vanilla and salt. Beat until frothy. Gradually add sugar, one tablespoon at a time, beating until soft peaks form. Stir in nut mixture and food coloring.
  3. Place mixture in a piping bag and pipe 1 ½-inch circles onto a nonstick cookie sheet. Let stand 30 minutes before baking.
  4. Bake at 325 degrees Fahrenheit for 9-10 minutes until just set. Cool on cookie sheets and carefully remove from sheet pan.
  5. In a small saucepan combine caramels and cream, and stir over low heat until melted and smooth.
  6. Spread caramel mixture on half of the cookies. Sprinkle each with coarse salt. Top with the remaining cookies, bottom side down.