Salted Caramel-Filled Vanilla Bean Macarons

• 1 qt. powdered sugar, sifted
• 2 cups finely ground almonds
• 1 cup egg whites
• 1 cup superfine sugar
• 2 tsp. vanilla
• 1/2 tsp. vanilla bean paste
• 4-1/2 cups PHILADELPHIA DELIGHTS Caramel
• 1/2 tsp. sea salt flakes

1. Sift powdered sugar and almonds; set aside.
2. Whip egg whites until soft peaks form.
3. Gradually add superfine sugar, whisking until mixture is thick, glossy and holds stiff peaks.
4. Mix in vanilla and vanilla bean paste.
5. Fold in almond mixture until smooth using about 30 strokes.
6. Do not overmix.
7. Spoon mixture into piping bag fitted with plain tip or no tip.
8. Pipe 48 discs about 3 to 4 centimeters in diameter onto each parchment paper-lined sheet pan.
9. Set aside for 1 hour or until tops form a skin that is not sticky when touched.
10. Bake in 325 degrees F standard oven 10 to 12 min.
11. or until just set and crisp; cool.
12. Pipe 1-1/2 Tbsp.
13. Delights onto flat side of 1 cookie.
14. Top with second cookie.
15. Decorate top with a smear of 1/8 tsp.
16. Delights and a small pinch of sea salt.
17. Repeat with remaining ingredients.

powdered sugar, ground almonds, egg whites, sugar, vanilla, vanilla bean paste, philadelphia delights caramel, salt

Taken from www.kraftrecipes.com/recipes/salted-caramel-filled-vanilla-bean-macarons-168552.aspx (may not work)