Dulce De Leche Macarons

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Egg whites

• Condiments

  • 12 oz Dulce de leche

• Baking & Spices

  • 1 cup Almond flour
  • 2 cups Confectioners' sugar
  • 1 Food coloring
  • 1/4 cups White sugar

• Dairy

  • 1/2 cups Butter, unsalted

Found on momsdish.com

Description

Ingredients

• 3 Egg Whites; kept in room temperature for 24-48 hours
• 1/4 cups White Sugar
• 2 cups Confectioners Sugar
• 1 cup Almond Flour
•   Food Coloring; (peach or red & yellow)
• 1/2 cups Unsalted Butter; (room temperature)
• 12 ounces Dulce De Leche

Directions

• In a bowl of a standing electric mixer, beat egg whites with granulated sugar, until it begins to rise and hold its shape.
• Add a peach color or two drops of red and one drop of yellow to create a peach color.
• Shift powdered sugar and almond flour to get rid of any lumps.
• Stir in dry ingredients into egg whites. Be sure not to overmix the ingredients.
• Place plastic or pastry bag into a cup, to hold it straight. I would suggest a pastry bag, hence once you cut off the edge of a plastic bag, it may not be a round shape. In this case, I wasn't going to make a trip to the store, so I did use a ziplock bag. Pour the entire mixture into the bag. Remove from the cup and twist, to hold the batter in the inside.
• Line baking sheet with parchment paper. Pipe circles into the baking sheet, making them thick. Tap baking sheet at least 3 times on each side, this will get rid of any air bubbles and will prevent from cracks. Let macarons sit in room temperature for about 20 minutes, they will create a bit of a shell, also helps from cracks on top.
• Bake macarons at 300F for 13-20 minutes, depending on your oven. I would suggest checking them after 13 minutes or so. They are ready when you can easily lift them off baking sheet. Make sure not to over-bake them, or they will be too dry.
• Whisk butter with dulce de leche, until everything is well combined together.
• Place plastic bag or pastry bag into a cup, to hold it straight. Fill the bag with cream. Pipe cream onto one of the macron pieces and cover it with the other piece. Keep macarons refrigerated until ready to serve.
• Macarons can be refrigerated fro up to a week. If you wish to prepare them ahead of time, the macron cookie can be made a few weeks in advance, as long as it stays in an airtight container.