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Dulce De Leche Macarons spread out on the table
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Dulce De Leche Macarons Recipe

These dulce de leche macarons are filled with rich caramelized milk and sandwiched between two perfectly cooked shells. Worthy of the fanciest French bakery!
Course Dessert
Cuisine French
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 40 minutes
Servings 24 Units
Calories 109kcal

Ingredients

US Units - Metric

Instructions

  • In the bowl of a stand mixer, beat the egg whites with granulated sugar until the mixture begins to form stiff peaks.
    Egg whites and sugar being beat in a KitchenAid mixer
  • Add peach food coloring (or two drops of red coloring and one drop of yellow) to the meringue. Mix only until the color is distributed.
    Egg whites and sugar being beat in a KitchenAid mixer with red and yellow food coloring added it the mixture
  • Using a fine mesh sieve or flour sifter, sift the powdered sugar and almond flour to get rid of any lumps.
    Almond flour and powdered sugar being sifted
  • Carefully fold the dry ingredients into the meringue.
    Mixing bowl with colored, beat egg whites and sugar and bowl with the sifted powdered sugar and almond flour
  • Be extra cautious not to over mix the batter.
    Beat egg whites and sugar combined with sifted powdered sugar and almond flour in large mixing bowl with a spatula
  • Place a plastic bag with the tip cut off or a pastry bag into a cup to hold it upright. Transfer the batter into the bag, remove the bag from the cup, and twist the bottom to secure the batter inside.
    A ziploc bag corner placed into a cup and being filled with the macaron batter
  • Line a baking sheet with parchment paper. Carefully pipe equal-sized circles onto the baking sheet, making them fairly thick. Tap the baking sheet 3-4 times on each side to remove any air bubbles and prevent your shells from cracking. Allow the macarons to sit at room temperature for 20 minutes, or until they create a bit of a hard outer shell.
    Macarons on a baking pan lined with a silicon mat
  • Depending on the strength of your oven, bake the macaron shells at 300°F for 13-20 minutes. You'll know they're ready to be removed from the oven when you can easily lift them off the baking sheet. Avoid over baking the shells, as they will turn out dry.
    Macarons on a baking pan lined with a silicon mat
  • Whisk the softened butter with the dulce de leche until well-combined.
    A stick of butter and dulce de leche in a large mixing bowl
  • Place another plastic bag with the tip cut off or pastry bag into a cup to hold it upright. Fill the bag with the butter and dulce de leche filling.
    Ziploc bag placed into a cup and filled with cream
  • Pipe the dulce de leche filling onto one of the macaroon shells and immediately top it with another shell to create a sandwich. Repeat until you run out of shells and batter.
    macarons lined up in rows and having the cream pipped on them
  • Store the macarons in an airtight container in the refrigerator until you're ready to serve them. They will stay fresh for up to a week. If you wish to prepare them in advance, the cookie shells can be made up to two weeks in advance so long as they are stored in an airtight container in the fridge.
    Dulce De Leche Macarons spread out on the table

Nutrition

Calories: 109kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 6mg | Potassium: 6mg | Sugar: 12g | Vitamin A: 120IU | Calcium: 11mg | Iron: 0.2mg