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Line three large cookie sheets with parchment paper; set aside. In a medium bowl stir together almonds, powdered sugar, and ginger; set aside.
In a large bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high just until soft peaks form (tips curl). Stir in nut mixture and food coloring.
Spoon mixture into a large decorating bag fitted with a large (about 1/2-inch) round tip. Pipe 1-1/2-inch circles 1 inch apart onto the prepared cookie sheets. Let stand for 30 minutes before baking.
Meanwhile, preheat oven to 325°F. Bake for 9 to 10 minutes or until set. Cool on cookie sheets on wire racks. Carefully peel cookies off parchment paper.
In a small saucepan combine caramels and cream; heat and stir over low heat until melted and smooth. Spread caramel mixture on bottoms of half of the cookies; immediately after spreading, sprinkle each with a little coarse sea salt. Top with the remaining cookies, bottom sides down.