Hi friends! Today, let’s make Dulce de Leche Macarons. These have chocolate shells filled with luscious dulce de leche and a lovely decoration on top. The key to perfect macarons is making sure the dulce de leche is thick enough to hold its shape.
If you buy dulce de leche, look for a thick one like La Lechera, found in the Hispanic food aisle at large grocery stores. It’s cheaper and holds up better than some other brands.
Dulce de Leche Macarons
Servings 26 cookies
Ingredients
For the Chocolate Macaron Shells:
- 2 grams egg white powder optional
- 100 grams egg whites
- 100 grams granulated sugar
- 96 grams almond flour
- 75 grams powdered sugar
- 14 grams cocoa powder
For the Filling:
- 1 cup dulce de leche
- 1/4 cup caramel crispearls
- Edible gold leaf
Instructions
Prepare the Macaron Shells:
- Gather all ingredients and line two baking sheets with parchment paper or silicone mats. Fit a piping bag with a 1/2-inch round tip.
- Sift the powdered sugar, almond flour, and cocoa powder together in a large bowl.
- In another bowl, whisk the granulated sugar and egg white powder (if using). Place over a pot of simmering water. Add egg whites and whisk until the mixture is frothy and the sugar dissolves.
- Transfer the mixture to a stand mixer. Whisk on low for 30 seconds, gradually increasing to medium speed. Whisk until stiff peaks form.
- Gently fold in the sifted dry ingredients. If using, add food coloring at this point.
- Test the batter by drawing a figure 8 with it. If it flows smoothly without breaking, it’s ready.
- Transfer the batter to the piping bag. Pipe small circles onto the prepared sheets, banging the trays to release any air bubbles. Let them sit for 20-40 minutes until they form a skin.
- Preheat the oven to 300°F. Bake one tray at a time for 15-20 minutes, rotating halfway through. Cool completely before filling.
Make the Ganache:
- Finely chop the milk chocolate and place in a heatproof bowl.
- Heat the cream until hot (either on the stove or in the microwave). Pour over the chocolate. Let it sit for a few seconds, then whisk until smooth. Cool to room temperature.
Make the Buttercream:
- Beat the butter in a mixer until creamy. Add the cooled ganache and mix.
- Add powdered sugar, cocoa powder, and vanilla. Mix on low until combined, then whip on high for 1 minute. If too runny, add more powdered sugar.
Make the Marshmallow Frosting:
- Combine egg whites, sugar, cream of tartar, and salt in a heatproof bowl.
- Place over simmering water, whisking constantly until it reaches 140°F.
- Remove and whip with an electric mixer until stiff peaks form. Add vanilla and mix.
Assemble the Macarons:
- Remove the centers of the cooled macarons using a small spoon.
- Fill with dulce de leche using a piping bag.
- Pipe chocolate buttercream on top. Sprinkle graham cracker crumbs on the sides.
- Pipe marshmallow frosting on top. Optionally, use a torch to lightly toast the marshmallow.
Storage:
- Store macarons in the fridge for up to 5 days or freeze for up to 1 month in an airtight container.
Notes
- Egg White Powder: Helps achieve fuller shells, especially with food coloring.
- Food Coloring: Use gel, not liquid, for best results.
- Baking Time/Temperature: May vary with your oven. Use an oven thermometer for accuracy.
- Dulce de Leche: Use thick brands or homemade from condensed milk cooked in a pressure cooker.