Imagine biting into a delicate, cloud-like French macaron that melts in your mouth, revealing a luscious dulce de leche center that will transport your taste buds to pure bliss! These elegant, Instagram-worthy treats are not just a dessert—they're a culinary experience that combines the sophisticated technique of French pastry-making with the rich, caramel-like sweetness of dulce de leche. Whether you're a seasoned baker or a curious home cook, this recipe will guide you through creating picture-perfect macarons that look like they've come straight from a Parisian patisserie.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: French
Serves: 24 macarons
Ingredients
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 cup dulce de leche
- 1/4 teaspoon vanilla extract
Instructions
- Sift almond flour and powdered sugar together in a large bowl, ensuring no lumps remain. Set aside.
- In a clean, dry stand mixer bowl, add egg whites and cream of tartar. Begin whipping on medium speed until soft peaks form.
- Gradually add granulated sugar while continuing to whip, increasing speed to high. Whip until stiff, glossy peaks form and meringue looks smooth and firm.
- Gently fold the sifted dry ingredients into the meringue using a spatula. Use a macaronage technique: fold and press the batter against the bowl's sides to deflate air bubbles.
- Transfer batter to a piping bag fitted with a round tip. Pipe
- 5-inch circles onto parchment-lined baking sheets, leaving space between each macaron.
- Tap baking sheets firmly on the counter to release air bubbles. Let macarons rest at room temperature for 30-45 minutes to form a skin.
- Preheat oven to 300°F (150°C). Bake macarons for 14-16 minutes, rotating halfway through for even cooking.
- Allow macarons to cool completely on the baking sheet. Mix dulce de leche with vanilla extract.
- Pipe dulce de leche filling onto one macaron shell, then sandwich with another shell.
- Refrigerate filled macarons for 24 hours to develop optimal flavor and texture before serving.
Tips
- Precision is Key: Macarons are notoriously finicky, so use a kitchen scale for exact measurements and ensure all ingredients are at room temperature.
- Meringue Matters: When whipping egg whites, make sure your bowl is completely clean and free from any oil or grease, which can prevent proper meringue formation.
- Macaronage Technique: The folding process is crucial. Under-mixing leads to lumpy shells, while over-mixing causes flat, cracked macarons. Look for a batter that flows like "lava" when you lift your spatula.
- Rest and Skin Formation: Letting macarons rest before baking is essential. The "skin" that forms helps create the signature macaron "feet" during baking.
- Oven Temperature: Every oven is different. Consider using an oven thermometer to ensure accurate temperature and potentially do a test batch.
- Patience is a Virtue: Macarons actually taste better after 24 hours of refrigeration, allowing flavors to meld and textures to soften.
- Storage Tip: Store filled macarons in an airtight container in the refrigerator for up to 5 days, or freeze for longer preservation.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 5mg
