Dulce de Leche Macarons
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.