Dulce de Leche Macarons (Purple with Yellow Ganache Dam)
Dulce de Leche Macarons (Purple with Yellow Ganache Dam)
Ingredients
For the Macaron Shells
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- purple food coloring, as needed
- 1/4 cup granulated sugar
- 1 3/4 cups powdered sugar
- 1 cup almond flour
For the Filling
- yellow ganache, prepared, as needed
- dulce de leche, prepared, as needed
For the Garnish
- gold flakes, as needed
Instructions
- 1
In the bowl of a stand mixer fitted with a whisk attachment, add the room temperature egg whites and cream of tartar. Begin whipping on medium speed.
⏱️ 2 min
- 2
Once the egg whites become frothy, add a few drops of purple food coloring (if desired) and gradually sprinkle in the granulated sugar, 1 tablespoon at a time, while continuing to whip. Increase the speed to medium-high.
⏱️ 5 min
- 3
Continue whipping until the meringue is glossy and forms stiff peaks. When you lift the whisk, the meringue should hold its shape firmly.
⏱️ 5 min
- 4
In a separate bowl, sift together the powdered sugar and almond flour. Ensure there are no lumps.
⏱️ 5 min
- 5
Add the sifted dry ingredients to the purple meringue. Using a spatula, begin the macaronage process by gently folding the batter. Scrape down the sides of the bowl and fold from the bottom up, pressing out air bubbles.
⏱️ 10 min
- 6
Continue folding until the batter reaches the correct consistency, known as 'lava-like' or 'ribbon stage'. When you lift the spatula, the batter should fall in a thick ribbon and you should be able to draw an '8' with it before it disappears back into the main batter. Be careful not to overmix.
⏱️ 5 min
- 7
Transfer the macaron batter to a piping bag fitted with a round tip. Line baking sheets with silicone macaron mats or parchment paper with drawn circles.
⏱️ 5 min
- 8
Pipe uniform rounds of batter onto the prepared mats. Once piped, firmly tap the baking sheets on the counter several times to release any trapped air bubbles. Use a toothpick to pop any remaining visible bubbles.
⏱️ 10 min
- 9
Allow the piped macaron shells to 'rest' or 'dry' at room temperature for approximately 1 hour, or until a skin forms on the surface. When gently touched, the batter should not stick to your finger.
⏱️ 60 min
- 10
Preheat your oven to 275°F. Bake the macaron shells for 12 to 15 minutes. The shells are done when they have developed 'feet' and do not wobble when gently touched. If they are sticking, bake for another minute or two.
⏱️ 15 min•🌡️ 275
- 11
Remove the baked shells from the oven and let them cool completely on the baking sheets before attempting to remove them. This prevents breakage.
⏱️ 15 min
- 12
Once cooled, pair up macaron shells of similar size. Pipe a dam of prepared yellow ganache around the edge of one macaron shell. Fill the center of the ganache dam with dulce de leche.
⏱️ 15 min
- 13
Gently place another macaron shell on top to create a sandwich. Repeat with the remaining shells and filling.
⏱️ 5 min
- 14
Adorn the finished macarons with small pieces of gold flakes for an elegant touch.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dulce de Leche Macarons (Purple with Yellow Ganache Dam)
Ingredients
For the Macaron Shells
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- purple food coloring, as needed
- 1/4 cup granulated sugar
- 1 3/4 cups powdered sugar
- 1 cup almond flour
For the Filling
- yellow ganache, prepared, as needed
- dulce de leche, prepared, as needed
For the Garnish
- gold flakes, as needed
Instructions
- 1
In the bowl of a stand mixer fitted with a whisk attachment, add the room temperature egg whites and cream of tartar. Begin whipping on medium speed.
⏱️ 2 min - 2
Once the egg whites become frothy, add a few drops of purple food coloring (if desired) and gradually sprinkle in the granulated sugar, 1 tablespoon at a time, while continuing to whip. Increase the speed to medium-high.
⏱️ 5 min - 3
Continue whipping until the meringue is glossy and forms stiff peaks. When you lift the whisk, the meringue should hold its shape firmly.
⏱️ 5 min - 4
In a separate bowl, sift together the powdered sugar and almond flour. Ensure there are no lumps.
⏱️ 5 min - 5
Add the sifted dry ingredients to the purple meringue. Using a spatula, begin the macaronage process by gently folding the batter. Scrape down the sides of the bowl and fold from the bottom up, pressing out air bubbles.
⏱️ 10 min - 6
Continue folding until the batter reaches the correct consistency, known as 'lava-like' or 'ribbon stage'. When you lift the spatula, the batter should fall in a thick ribbon and you should be able to draw an '8' with it before it disappears back into the main batter. Be careful not to overmix.
⏱️ 5 min - 7
Transfer the macaron batter to a piping bag fitted with a round tip. Line baking sheets with silicone macaron mats or parchment paper with drawn circles.
⏱️ 5 min - 8
Pipe uniform rounds of batter onto the prepared mats. Once piped, firmly tap the baking sheets on the counter several times to release any trapped air bubbles. Use a toothpick to pop any remaining visible bubbles.
⏱️ 10 min - 9
Allow the piped macaron shells to 'rest' or 'dry' at room temperature for approximately 1 hour, or until a skin forms on the surface. When gently touched, the batter should not stick to your finger.
⏱️ 60 min - 10
Preheat your oven to 275°F. Bake the macaron shells for 12 to 15 minutes. The shells are done when they have developed 'feet' and do not wobble when gently touched. If they are sticking, bake for another minute or two.
⏱️ 15 min•🌡️ 275 - 11
Remove the baked shells from the oven and let them cool completely on the baking sheets before attempting to remove them. This prevents breakage.
⏱️ 15 min - 12
Once cooled, pair up macaron shells of similar size. Pipe a dam of prepared yellow ganache around the edge of one macaron shell. Fill the center of the ganache dam with dulce de leche.
⏱️ 15 min - 13
Gently place another macaron shell on top to create a sandwich. Repeat with the remaining shells and filling.
⏱️ 5 min - 14
Adorn the finished macarons with small pieces of gold flakes for an elegant touch.
⏱️ 5 min