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.
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