Instead of whole almonds, you could also use the same amount of almond flour.
Use a thin spatula to get the cookie off your baking mat.
Light salted Caramel
In a heavy saucepan set over low heat, combine the sugar and water and heat until the sugar is dissolved.
Add the butter and salt.
Let it come to a boil and cook until it reaches a golden caramel color.
Remove from the heat and add the cream.
Whisk to combine and put back on the stove. Let it come to a boil again (low heat) and cook for another 10-15 minutes. It will get a bit creamy.
The macaron Shell
The day before baking the shells separate your eggs and store the egg whites in a bowl with a lid overnight at room temperature.
The next day you mix the egg whites until it gets slightly thicker. Add the sugar gradually until the meringue gets shiny.
Mix in a food processor or blender the almonds with the confectioner's sugar.
Pulse until it becomes finely ground.
Add ⅓ of the egg whites to the almonds and mix gently.
Then carefully add the almond mixture with the remaining egg whites and fold the mixture in.
Test a small amount of batter on a plate. When the top flattens it's good to go, otherwise, fold it a few more times. Fill a pastry bag with a plain tip and pipe small rounds (1.5 inches - 4 cm in diameter) on a parchment paper baking sheet.
Let the macarons rest for an hour.
Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
Bake the macarons for 10-15 minutes.
Take two shells (without braking ? use a thin spatula) and spoon a few tablespoons of the caramel on one shell. Place the other one on top and press gently down.