Dulce de Leche Macarons: A Decadent French Macaron Recipe
There’s something undeniably special about macarons. Their delicate shells, vibrant colors, and rich fillings make them a favorite among dessert lovers. Among the myriad of flavors, Gérard Mulot’s Dulce de Leche Macarons hold a special place in my heart. This recipe not only combines the elegance of French patisserie with the comforting sweetness of caramel but also evokes memories of my travels through France, where I first tasted these delightful treats. Each bite transports me back to quaint cafés, where the aroma of freshly brewed coffee mingles with the scent of baked goods. Today, I’m excited to share this decadent recipe with you, so you can create your own sweet memories.
Gérard Mulot’s Dulce de Leche Macarons
A decadent French macaron recipe featuring delicate almond meringue shells filled with rich dulce de leche caramel.
Prep: 30 min | Cook: 15 min | Total: 45 min
Servings: 20 macarons
Ingredients
- 1 cup almond flour
- 1 ¾ cups powdered sugar
- 3 large egg whites (room temperature)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup dulce de leche (store-bought or homemade)
- Pinch of salt
Instructions
- Line two baking sheets with parchment paper. Using a template can help ensure uniform sizes for your macarons.
- In a bowl, sift together the almond flour and powdered sugar. This step is crucial for achieving a smooth macaron shell.
- In a clean mixing bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue to whip until stiff peaks form. Add the vanilla extract and a pinch of salt.
- Gently fold the almond flour mixture into the whipped egg whites. Be careful not to deflate the batter; it should flow like lava when ready.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each one.
- Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms on the surface. This step is essential for achieving the perfect 'foot'.
- Preheat your oven to 300°F (150°C). Bake the macarons for 15 minutes, rotating the sheets halfway through. They should be firm to the touch.
- Allow the macarons to cool completely before gently removing them from the parchment. Fill half of the shells with dulce de leche and sandwich them with the other half.
Nutrition
- Calories: 120 calories
- Fat: 5g
- Carbs: 18g
- Protein: 2g
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Facebook PinterestWhy This Recipe Works
There are several reasons why Gérard Mulot’s Dulce de Leche Macarons stand out from the crowd:
- Perfectly Balanced Flavors: The combination of the nutty almond shell and the rich, creamy dulce de leche filling creates a harmonious balance that is both indulgent and satisfying.
- Textural Contrast: The crisp exterior of the macaron contrasts beautifully with the smooth, luscious filling, providing a delightful mouthfeel that keeps you coming back for more.
- Visual Appeal: These macarons are not only delicious but also visually stunning. Their golden hue and glossy filling make them a showstopper at any gathering.
- Versatile Filling: While dulce de leche is the star here, this recipe allows for creativity. You can easily swap in other fillings, such as chocolate ganache or fruit preserves, to suit your taste.
Ingredients You’ll Need
This recipe yields about 20 macarons, perfect for sharing (or not!). The prep time is approximately 30 minutes, with an additional cook time of 15 minutes.
- 1 cup almond flour
- 1 ¾ cups powdered sugar
- 3 large egg whites (room temperature)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup dulce de leche (store-bought or homemade)
- Pinch of salt
Step-by-Step Instructions
- Prepare the Baking Sheets: Line two baking sheets with parchment paper. You can use a template to ensure uniform sizes for your macarons.
- Make the Macaron Batter: In a bowl, sift together the almond flour and powdered sugar. This step is crucial for a smooth macaron shell.
- Whip the Egg Whites: In a clean mixing bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue to whip until stiff peaks form. Add the vanilla extract and a pinch of salt.
- Fold in the Dry Ingredients: Gently fold the almond flour mixture into the whipped egg whites. Be careful not to deflate the batter; it should flow like lava when ready.
- Piping the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each one.
- Rest the Macarons: Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms on the surface. This step is essential for achieving that perfect foot.
- Bake: Preheat your oven to 300°F (150°C). Bake the macarons for 15 minutes, rotating the sheets halfway through. They should be firm to the touch.
- Cool and Fill: Allow the macarons to cool completely before gently removing them from the parchment. Fill half of the shells with dulce de leche and sandwich them with the other half.
My Pro Tips for Success
- Age Your Egg Whites: For best results, separate your egg whites a day in advance and let them sit in the fridge. This helps to stabilize them when whipped.
- Use a Kitchen Scale: Precision is key in macaron making. Weigh your ingredients for consistent results.
- Experiment with Colors: Add food coloring to your batter for a fun twist. Pastel shades work beautifully for a classic look.
- Try Different Fillings: While dulce de leche is divine, consider using flavored buttercreams or fruit curds for variety.
What I Serve With This Recipe
- Espresso or strong coffee
- Tea, particularly Earl Grey or chamomile
- Fresh berries for a refreshing contrast
- A scoop of vanilla ice cream for an indulgent dessert
FAQs (From My Kitchen to Yours)
Can I make macarons in advance? Yes! Macarons can be stored in an airtight container in the fridge for up to a week. They also freeze well for up to a month.
Why did my macarons crack? Cracking can occur if the oven temperature is too high or if the macarons were not rested long enough before baking. Make sure to follow the resting time closely.
What can I do if my macarons are hollow? Hollow macarons often result from overmixing the batter. Ensure you fold gently and check for the right consistency.
Can I use other nuts instead of almond flour? While almond flour is traditional, you can experiment with other nut flours, but the texture and flavor may vary.
Why This Recipe Deserves a Spot on Your Table
Gérard Mulot’s Dulce de Leche Macarons are not just a dessert; they are an experience. The combination of flavors and textures creates a moment of pure bliss with every bite. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, these macarons are sure to impress. I love this recipe
Gérard Mulot's Dulce de Leche Macarons: A Decadent French Macaron Recipe with Caramel Filling
Ingredients
- Espresso or strong coffee
- Tea, particularly Earl Grey or chamomile
- Fresh berries for a refreshing contrast
- A scoop of vanilla ice cream for an indulgent dessert
- 1 cup almond flour
- 1 cup powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Dulce de leche for filling
Instructions
- Prepare the Baking Sheets: Line two baking sheets with parchment paper. You can use a template to ensure uniform sizes for your macarons.
- Make the Macaron Batter: In a bowl, sift together the almond flour and powdered sugar. This step is crucial for a smooth macaron shell.
- Whip the Egg Whites: In a clean mixing bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue to whip until stiff peaks form. Add the vanilla extract and a pinch of salt.
- Fold in the Dry Ingredients: Gently fold the almond flour mixture into the whipped egg whites. Be careful not to deflate the batter; it should flow like lava when ready.
- Piping the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each one.
- Rest the Macarons: Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms on the surface. This step is essential for achieving that perfect foot.
- Bake: Preheat your oven to 300°F (150°C). Bake the macarons for 15 minutes, rotating the sheets halfway through. They should be firm to the touch.
- Cool and Fill: Allow the macarons to cool completely before gently removing them from the parchment. Fill half of the shells with dulce de leche and sandwich them with the other half.
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