Pair up your macaron shells so similar sizes are matched up.
On a baking tray lined with parchment, put the pairs with one side up and one down. I like to keep the ones I plan to drizzle towards the center of the tray.
Melt the candy melts and stir until smooth. Put the mixture in a piping bag. Snip a small hole of the end with scissors. Drizzle the candy over the tops of the shells you wish to decorate. Set the tray in the fridge for a couple minute to harden the candy.
Fill a piping bag with your caramel buttercream. I chose to use a small French tip in my bag. Pipe a circle around 1 side of each pair.
Fill a piping bag with the salted praline sauce. Snip a hole at the end and fill the centers of the buttercream rings. Do not overfill
Put the top of the cookie on and push down to seal them. If you find you're having trouble sealing the cookie, add more buttercream to your buttercream ring, or push in the center of the bottom of your top shell to make more space for the filling.
Store them in an airtight container to let them mature overnight.