Dulce de Leche Macarons

Zutaten

• 63 g – 2.2 oz ground almonds or almond meal (– sifted)
• 50 g – 1.76 oz egg whites (– aged and brought back to room temperature)
• 103 g – 3.63 oz pure icing sugar (– sifted)
• 30 g – 1.05 oz caster sugar
• Pink and/or orange food colouring (– powder or paste, or any colour you like)
• Gold edible dust
• Dulce de Leche

Zubereitung

1. 1

   --- Before You Start ---

2. 2

   The first thing to do is to “age” your egg whites. You can either leave them in the fridge for 4 days or keep them out on your kitchen bench for a couple of days. I covered mine with a sieve to prevent small particles from getting in. Remember to bring them back to room temperature before whisking. You can use the leftover yolks for other recipes, such as Carbonara or my Genovesi Ericine.

3. 3

   On the day you plan to bake your macarons, get everything ready before starting. Prepare your piping bag with a round nozzle about 1 cm in diameter and line your oven trays with baking paper or a silicone mat. Having everything in place makes the process much smoother.

4. 4

   --- Making the Macaron Shells ---

5. 5

   Sift the almond meal and pure icing sugar, then mix them together in a large bowl.

6. 6

   Make the meringue. Beat the egg whites with an electric mixer until foamy, then gradually add the sugar and food colouring. Keep whisking until the mixture forms very stiff peaks. It should look glossy and hold its shape.

7. 7

   Gently fold the meringue into the almond and sugar mixture using a spatula. When combined, begin the macaronnage. Scrape the batter back and forth against the bowl to remove air bubbles until it flows smoothly off the spatula, like lava.

8. 8

   --- Piping and Baking ---

9. 9

   Fill your piping bag and pipe small, even circles onto the lined trays. Hold the bag still while piping to get neat rounds.

10. 10

    Sprinkle a little gold edible dust on top of each shell for a pretty finish.

11. 11

    Let the trays rest for 30 to 60 minutes, or until the tops feel slightly dry to the touch. This helps the shells form their smooth tops and feet while baking.

12. 12

    Bake at 160 °C – 320 °F for about 12 minutes, or at 150 °C – 302 °F for 15 to 17 minutes, depending on your oven. If you are unsure, use an oven thermometer because some ovens run hotter. Mine can be 20 °C – 68 °F higher than the set temperature.

13. 13

    Once baked, remove from the oven and let the shells cool completely before detaching them. If they are still sticking, place the tray in the freezer for a couple of minutes so they lift off easily.

14. 14

    Place the cooled shells in an airtight container and keep them in the fridge until you are ready to assemble.

15. 15

    --- Dulce de Leche Filling ---

16. 16

    Learn how to make your own Homemade Dulce de Leche.

17. 17

    Allow it to cool completely before using.

18. 18

    --- Assembling the Macarons ---

19. 19

    Spoon or pipe a little Dulce de Leche onto half of the shells, then top each with another shell to form sandwiches.

20. 20

    Store the assembled macarons in an airtight container in the fridge for 24 hours to let the flavours develop. Bring them to room temperature about 2 hours before serving.