Start by shifting the powdered sugar and almond flour together. I do this twice to make sure all of the large almond chunks are removed.

Whisk your egg whites until foamy. Add the salt and 1/4 cup sugar. Continue to beat until stiff peaks form.

Fold your flour mixture into your eggs, turning 65 times. Make sure you do this by hand to avoid over mixing.

Place your batter into piping bags and pipe 1 inch rounds onto two parchment lined baking trays. Tap each tray 4-5 times onto the counter to remove any air bubbles.

Allow the cookies to sit for at least 30 minutes.

Preheat your oven to 300 degrees and bake exactly 20 minutes.

Allow to cool on a wire rack. Sandwich two cookies with salted caramel sauce and enjoy!

Heat your cream until just boiling. Remove from the heat and set aside.

Place your sugar in a heavy bottomed saucepan and cook over medium heat until the sugar is dissolved and a nice caramel brown color. Stir in the cream and cook for about one minute or until thickened.

Remove from the heat and stir in the butter and salt. Chill to desired thickness.