In a saucepan, combine sugar and water over medium heat until it turns your desired shade of brown. Do not stir.

Turn off the heat once the desired color is achieved.

Gradually add warm heavy cream while stirring. Avoid using cold cream as it may splatter.

Continue stirring and simmer over low heat until the sauce thickens. Turn off the heat when the sauce is slightly thinner than desired.

Transfer the finished caramel sauce to a sterilized container.

In a saucepan, melt butter over low heat while stirring until browned.

Strain the browned butter and let it cool to 50–60°C.

In a bowl, mix egg whites, sugar, salt, and vanilla extract until small bubbles form. Avoid creating large bubbles.

Add caramel sauce and whisk to combine ingredients and eliminate large bubbles.

Sift almond flour and cake flour into the mixture and stir until just combined.

Gradually add the browned butter in two portions, mixing well each time.

Cover the bowl with plastic wrap and refrigerate for 1 hour.

After resting, stir the batter and transfer it to a piping bag.

Fill buttered molds 80% full with the batter.

Preheat the oven to 200°C and bake at 190°C for 15 minutes until golden brown.