Dulce de Leche Macarons

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Light, chewy, and filled with soft caramel, Dulce de Leche Macarons are a joy to bake and even better to share with someone who loves sweet things.

I just realised, it’s been ages since I last shared a macaron recipe. While sorting through my old photos and notes, I came across this batch of Dulce de Leche Macarons that had somehow been forgotten. I honestly don’t know how anything made with Dulce de Leche could ever slip my mind when it’s inside a macaron.

I made these some time ago, and even though the almond meal I used was a little coarser than usual, they still turned out delicious. Store-bought Dulce de Leche works perfectly fine, but I really recommend making your own homemade Dulce de Leche. It’s simple to do and the flavour is so much better. They’ve easily become one of my favourite treats to bake. What’s yours?

How to Make Dulce de Leche Macarons

Before You Start

Step 1: 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.

Step 2: 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.

Making the Macaron Shells

Step 1: Sift the almond meal and pure icing sugar, then mix them together in a large bowl.

Step 2: 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.

Step 3: 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.

Piping and Baking

Step 1: Fill your piping bag and pipe small, even circles onto the lined trays. Hold the bag still while piping to get neat rounds.

Step 2: Sprinkle a little gold edible dust on top of each shell for a pretty finish.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: Place the cooled shells in an airtight container and keep them in the fridge until you are ready to assemble.

Dulce de Leche Filling

Step 1: Learn how to make your own Homemade Dulce de Leche.

Step 2: Allow it to cool completely before using.

Assembling the Macarons

Step 1: Spoon or pipe a little Dulce de Leche onto half of the shells, then top each with another shell to form sandwiches.

Step 2: 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.

Extra Help from the Kitchen

Check Your Almond Meal Texture – Use finely ground almond meal to avoid rough shells. If your meal feels coarse, pulse it briefly with the icing sugar in a food processor, then sift.

Control Your Kitchen Humidity – High humidity can prevent shells from drying properly. If it’s a humid day, rest the piped shells near a fan or in an air-conditioned room to help them form a skin.

Use a Template for Piping – Place a macaron template under your baking paper or silicone mat to keep all shells evenly sized. This helps them pair up neatly when assembling.

Avoid Grease on Utensils – Any trace of fat can deflate the meringue. Make sure your mixing bowl and whisk are completely clean and dry before starting.

Variations and Twists

Add a Pinch of Sea Salt to the Filling – Stir a small pinch of fine sea salt into the Dulce de Leche for a gentle balance between sweet and savoury. The flavour becomes richer, much like Italian salted caramel desserts.

Infuse the Dulce de Leche with Orange Zest – Simmer a strip of orange peel in the Dulce de Leche, then remove it before filling. This brings a bright Sicilian note that cuts through the sweetness.

Add a Hint of Cocoa to the Shells – Sift a tablespoon of unsweetened cocoa powder with the almond meal for a gentle chocolate flavour. It complements the caramel filling and gives the shells a warm, golden-brown colour.

Try Hazelnut Meal Instead of Almond – Replace part or all of the almond meal with finely ground hazelnuts for a nutty twist reminiscent of Italian gianduja. It gives the shells a deeper aroma and a slightly richer bite.

Storage and Shelf Life

Keep your Dulce de Leche Macarons in an airtight container in the fridge for up to 5 days. For the best texture, let them mature for 24 hours before serving. This resting time allows the filling to gently soften the shells.

If you want to make them ahead, freeze the filled macarons in a single layer until firm, then transfer them to a sealed container. They will keep well in the freezer for up to 3 months. To serve, place them in the fridge overnight to thaw, then bring them to room temperature for about 1 hour before enjoying.

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Dulce de Leche Macarons

Light, chewy, and filled with soft caramel, Dulce de Leche Macarons are a joy to bake and even better to share with someone who loves sweet things.

Course: Dessert

Cuisine: French, International, Latin American

Prep Time: 1 hour 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour 40 minutes

Servings: 20

Author: Manuela Zangara

Ingredients

Macaron Shells

• 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

Filling

• Dulce de Leche

Instructions

Before You Start

1. 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.

2. 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.

Making the Macaron Shells

1. Sift the almond meal and pure icing sugar, then mix them together in a large bowl.
2. 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.
3. 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.
   

Piping and Baking

1. Fill your piping bag and pipe small, even circles onto the lined trays. Hold the bag still while piping to get neat rounds.
2. Sprinkle a little gold edible dust on top of each shell for a pretty finish.
3. 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.
4. 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.
5. 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.
   
6. Place the cooled shells in an airtight container and keep them in the fridge until you are ready to assemble.

Dulce de Leche Filling

1. Learn how to make your own Homemade Dulce de Leche.

2. Allow it to cool completely before using.
   

Assembling the Macarons

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

2. 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.

Manu

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