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Dulce de Leche Macarons

Course Dessert
Prep Time 1 hour
Cook Time 40 minutes
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.