Macarons can be challenging to make, but are so delicious when they exit the stove. I’ve shared hundreds of Dulce De Leche Macarons with friends and there have been quite a number of requests for this recipe. People love the caramel flavor it achieves with dulce de leche cream.
If you’ve never made macrons before, it may be challenging, but don’t give up; just follow the recipe, step by step. They will come out perfect one day and you will be dancing like there is no tomorrow… well, the dancing part is a bit of my story with macarons, don’t judge 😉
Thank you for all of you who’ve been tagging Mom’s Dish on Instagram with all of your amazing macaron creations. I love seeing your pictures!
OtherDulce De Leche Recipes to Try:
Recipe
Macarons can be challenging to make, but are so delicious when they exit the stove. I’ve shared hundreds of Dulce De Leche Macarons with friends and there have been quite a number of requests for this recipe. People love the caramel flavor it achieves with dulce de leche cream.
Ingredients
- 3 Egg Whites kept in room temperature for 24-48 hours
- 1/4 cup White Sugar
- 2 cup Confectioners Sugar
- 1 cup Almond Flour
- Food Coloring (peach or red & yellow)
- 1/2 cup Unsalted Butter (room temperature)
- 12 oz Dulce De Leche
Instructions
- In a bowl of a standing electric mixer, beat egg whites with granulated sugar, until it begins to rise and hold its shape.
- Add a peach color or two drops of red and one drop of yellow to create a peach color.
- Sift powdered sugar and almond flour to get rid of any lumps.
- Stir in dry ingredients into egg whites.
- Be sure not to overmix the ingredients.
- Place plastic or pastry bag into a cup, to hold it straight. I would suggest a pastry bag, hence once you cut off the edge of a plastic bag, it may not be a round shape. In this case, I wasn't going to make a trip to the store, so I did use a ziplock bag. Pour the entire mixture into the bag. Remove from the cup and twist, to hold the batter in the inside.
- Line baking sheet with parchment paper. Pipe circles into the baking sheet, making them thick. Tap baking sheet at least 3 times on each side, this will get rid of any air bubbles and will prevent from cracks. Let macarons sit in room temperature for about 20 minutes, they will create a bit of a shell, also helps from cracks on top.
- Bake macarons at 300F for 13-20 minutes, depending on your oven. I would suggest checking them after 13 minutes or so. They are ready when you can easily lift them off baking sheet. Make sure not to over-bake them, or they will be too dry.
- Whisk butter with dulce de leche, until everything is well combined together.
- Place plastic bag or pastry bag into a cup, to hold it straight. Fill the bag with the cream.
- Pipe cream onto one of the macron pieces and cover it with the other piece. Keep macarons refrigerated until ready to serve.
- Macarons can be refrigerated fro up to a week. If you wish to prepare them ahead of time, the macron cookie can be made a few weeks in advance, as long as it stays in an airtight container.
Nutrition Facts
Dulce De Leche Macarons Recipe
Amount Per Serving
Calories 109
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Cholesterol 10mg3%
Sodium 6mg0%
Potassium 6mg0%
Carbohydrates 13g4%
Sugar 12g13%
Protein 1g2%
Vitamin A 120IU2%
Calcium 11mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Hello! I love the idea of using dulce de leche for the filling. Does the filling set when you put them in the fridge like a buttercream would, Or does the dulce de leche remain sticky?
Hey Jill, it should set, it would also depend on a brand of dulce de leche. You can also mix it up with some butter and this would give it that buttercream flavors.
I love to make the Macarons but I have hard time finding the Macaron Baking Sheet, anybody can command one that is good a good quality and don't stick? Thank you soo much,
Georgeta.
I would recommend getting partchment poet or baking mats. That's the best option as far as I know.
Would it be okay if I double the recipe, will they still turn out?
I always make them separately. I know they have the best results that way.
Can you freeze macarons?
Yes you can, the taste may change a bit but they would still be wonderful.
I just made for the first time and they turned out awesome! Am so excited to make them again for Christmas and share them with my family! Thank you for the recipe! ?
Oh my!!! It's always a good news when someone makes them for the first time and they are perfect! I am happy for you. I bet your family will love them!
Is it okay if my egg whites were refrigerated for 24-48 hours, rather than be in room temperature?
The reason why they are kept in a room temperature is to get rid of moisture that way they come out perfectly. What you can do is microwave egg whites for 5-7 seconds, it should help with getting rid of extra moisture.
How many minutes does step 1 usually take?
It depends on a mixer, I leave mine in Kitchenaid mixer for about 10 minutes.
Is it safe to leave the whites out at room temp. for that long?
Yes it is. In Europe eggs in store aren't refrigerated.
Thank you for the recipe, these are so good and addicting ? made them for the first time, not as perfect as yours but still good. Is there any other way to make them different colors without adding food coloring?
You can skip the food coloring and they would just be white in color. But I don't know of any other way to color them. I know organic stores sell healthier food coloring, if you are looking for that.
I love how they turned for you.. love the idea of using dulce de leche - I am sure they were amazing
Thank you Ella! Dulce de leche is such an amazing pair with macarons, I would have never thought so! I am looking forward to testing some of the real Macarons in Paris! btw, thanks for all the tips!
Can i use the egg white from the carton not an actual eggs? That's all i have on hand right now and it says 100% egg whites? Have you ever done that?
I would have no clue how you would measure the right amount of egg whites.
It has measurements on the side. 3 tbsp is 1 egg.
Oh ok, I think it would work. I have only used whole eggs that I had to separate.
If you make meringue and do a design from the pastry bag so they are little like the macarons and u can dip the whole thing even. Probably need to make the cream a little runner though.
Sorry I meant the meringue is what I've dipped into it before 🙂 got the dessert mixed up lol:) I don't this was years and years ago..
oh, I see 🙂
Have you ever tried dipping the macarons into the butter/dulce de Leche. They are also delicious that way and gives it a different look. You could dip the sides or if you make the star design you can dip the tops:)
Oh, that's a wonderful idea. Do you have a picture to share? If would be interesting to see. So I dont mess up 😉
Hi Natasha,
I tried this recipe today but for some reason my macarons are excessively sliding off the shell and the feet are too wide and spread too much. Do you know any remedy for this?
So they may spread too much if they are over-mixed. See video in this recipe, maybe it would give you an idea what went wrong http://momsdish.com/r256
Hi,
I'm just curious if the macaroons will turn out if I keep the egg whites at room temp a little less than 24 hours? For about 19-20 hours. Is it better if I wait?
They definitely would turn out if they dont stand exactly 24 hours.
Just wondering can sugar be only 1/2 cups instead of 2cups? thats little way too much sugar ;). and can white sugar be substituted with coconut sugar or honey? Thanks
Looks Very Delish 🙂
Sorry to disappoint you but you can't substitute any ingredients in this recipe. It's a very sensitive recipe, has to be followed exactly by recipe. Just have one macaron, instead of two 😉
Your macarons sure are pretty! Maybe one of these days you could teach me in person 🙂
Hey, thank you dear! I love that idea! 🙂
Hello, I notice that you are using mats in your cookie pans. How is it working out? just asking cause I was thinking of getting something like that. Thanks.
The Macarons look very nice, i should give them a try. Where do you get your Almond Flour at? thanks
I am in love with those mats. I use them for everything, from baking vegetables to pastries. Especially for macarons, they are perfect.
I like almond meal from Trader Joes or almond flour from Costco. 🙂
ok, thanks for your reply. Where did you get your mats? thanks
I got mine from Costco but they are also sold on amazon.
Ok, Thanks i will have to look at my Costco.
Just wondering what you would change to make the cookie coffee flavored?
Also, making macarons before they looked perfect but when you bite into them the shell was brittle and would break into a million prices. Did I overbake?
Thank you for sharing!
I am working on coffee flavored macaron recipe 😉
They can break because of too high of a temperature or over baking. Last few min are important to keep on checking to macarons. As soon as you can lift them off the baking sheet, remove them from the oven.
Great thank you! Looking forward to coffee flavor!
Hi how do I store egg white at room temp for this recipe?
Separate egg yolks from egg whites and leave white in a bowl on a counter. Use plastic wrap to cover it but don't seal it all tight.
Take egg out of the fridge and leave out on the countertop:)
Love it!!! ?
Thank you dear! ?