Dulce de Leche Macarons Recipe
Dulce de Leche Macarons Recipe uses Italian Macaron Shell recipe and dulce de leche as the filling. Using dulce de leche as the macaron filling is the most genius thing, since it’s easy and of course – super delicious.
Two ways to make dulce de leche filling
One of the fillings is super easy and involves using the store-bought dulce de leche (like I used in this recipe), the other one uses Dulce de Leche Buttercream, which of course is a bit fancier and better, but also makes more dishes for you to wash 😉
If you prefer to use the Dulce de Leche buttercream, use only HALF of the Dulce de Leche Buttercream posted HERE.
How to speed up softening of the Dulce de Leche Macarons
Since dulce de leche is mostly made with sugar, the macarons can take forever to mature (aka soften the inside). In this recipe I dipped the bottoms of the macarons into unsweetened condensed milk before filling. This speeds up the maturation process and gives you that velvety soft inside that we all dream about when biting into a macaron a lot faster.
Coffee + Caramel = Match made in Heaven
Something that you can do to elevate the flavor of these macarons is to add 1 packet of Viva Starbucks packet to the macaron batter when folding the meringue into the almond mixture, which will give the macaron a bit of a coffee flavor. Toping each shell with a roasted coffee bean will further accentuation that coffee flavor.
This one is my favorite way to make the dulce de leche macarons. It does limit it to adult-only treat, just something to keep in mind.
How to fill the Dulce de Leche Macarons
You can either use a spoon to fill the macarons, or use a pastry bag fitted with a large round tip like this one, then pipe a dollop on half of the shells and sandwich them with their matching shell.
Looking for more delicious Macarons? Check THIS page!
Craving more DULCE DE LECHE? Check out all of THESE recipes with the magic ingredient.
Dulce de Leche Macarons Recipe
Dulce de Leche Macarons Recipe uses Italian Macaron Shell recipe and dulce de leche as the filling. Using dulce de leche as the macaron filling is the most genius thing, since it's easy and of course - super delicious.
Sift together twice:
Heat 172 g of egg whites together, then separate into the following:
- 82 grams 1/4 cups + 1 1/2 Tbsp – egg whites, room temperature (add this to the sifted almonds and powdered sugar)
- 90 g 1/4 cups + 2 Tbsp – egg whites, room temperature (add this to a mixer bowl)
Combine together and cook until 248F
- 236 g 1 Cup + 2 Tbsp granulated sugar
- 158 g 2/3 cup water
- 2 cans dulce de leche
To speed up Maturation of Macarons
- 4 oz unsweetened condensed milk
How to make Dulce de Leche
Transfer contents of two cans of condensed milk into two 8 or 16 oz jars. Close with lid. Cover the jars with water in a pot by 2 inches and simmer on low heat for about 2 hours. Then, remove from the water and allow to come to room temperature. Ensure that the jars are always covered with water while cooking.
Make the Macaron Shells
Prepare the macarons using the Italian Macaron method posted HERE. To color the macarons pinkish hue, add a coupe drops of the red gel coloring and one drop of brown when whipping the meringue (this is an optional step).
For Coffee Flavored Macaron Shells: Add the Viva Starbucks coffee packet to the meringue while whipping and omit the food coloring.
Assemble Dulce de Leche Macarons
Dip the bottom of each macaron into condensed milk and quickly set on a wire, dipped side down. Pair macarons by size.
Using a spoon or a piping bag fitted with a large round piping tip fill the macarons with dulce de leche by piping about a tablespoon of the filling onto one half, then pressing the other half on top.
Transfer to an air tight container and refrigerate for 24-48 hours before consuming for best results
If you prefer to use the Dulce de Leche Buttercream, follow the instructions and ingredients posted HERE. Use only half of the posted recipe.
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The best dessert ingredient in macarons !?! Beautiful !