Chocolate & Dulce de Leche French Macaroons Recipe, what can I say? DELICIOUS!!!! You need extra attention and patience when making these, since they are so delicate but you WILL NOT regret it.
I got this recipe from a fellow blogger that used grams instead of cups so I adapted this to make it easy for you that don’t have a kitchen scale at home 🙂
Also you will need to find almond flour at your store or you will need a food processor to grind almonds.
– 3/4 cups of raw almonds, without skin if you prefer your macaroons more delicate or 110g if you have a scale (or same measurement on almond flour)
– 1 1/3 cup of powdered sugar or 200g if you have a scale
– 3 eggs or 90g if you have a scale (I used XL eggs, I think large would be perfect)
– 3 tablespoons of sugar or 40g if you have a scale
– 2 tablespoon of good quality cocoa powder
– pinch of cream of tartar
– 1 can of dulce de leche
HOW TO MAKE IT:
Preheat your oven to 300F.
Lets start putting the raw almonds into a food processor with the powdered sugar and cocoa powder all together and grind it until it becomes a powder (if you are using almond flour, skip this step og griding, just mix it all) then reserve it.
Now on your KitchenAid Mixer with the wire whisk attachment on add egg whites and start beating them on speed 4 on your mixer until it starts foaming, then add cream of tartar and wait until it starts forming soft peaks, then its time to start adding the sugar, little by little, giving time to incorporate the sugar into the egg whites before adding more. Once your egg whites form firm peaks your egg whites are ready.
We need to sift the flour mixture into the egg whites, you will notice once the powder falls into the egg whites you will be left over with big pieces of almonds, Put it back into the food processor and grind it again until becomes powder, sift it into the Egg whites and if there is any left over repeat the process until its all gone. DO NOT add the big pieces of almonds into the egg whites, otherwise your macaroons will not work.
With the help of a spatula, its time to start mixing it, do not worry about the bubbles from the egg whites, we want to get rid of some. Once its all combined, the easiest way to test to see if this dough is ready to be shaped is spooning a tiny little bit into a plate, If the peak goes away within 10 seconds its ready if not stir a bit more to loose some of the bubbles and try it again. Once its ready, pour this mixture into a pipping bag with a round tip on, or you can use a Ziploc bag and cut of the tip.
Lay a piece of wax paper on your cookie sheet and its time to pipe the cookies on it. ATTENTION, make sure you leave plenty of room in between, because I made the mistake of not leaving enough room and once the batter was on the cookie sheet it spread out and and It was a mess, I had to throw that batch away 🙁
Once they are on the baking sheet, you need to let them dry at room temperature until the top feels dry, the time will depend, it can be from 20 minutes to 1 hour and 30 minutes depending on the humidity.
After dried, bake it for about 20 minutes or until the shine from the top goes away.
Let them cool down and start pulling them gently from the wax paper. They might stuck a little bit to the paper, but be patience and I promise they will come off.
Now its time for the filling, with a butter knife spread enough dulce de leche in one side of the cookie and top it with another and put a little pressure to spread the dulce de leche inside, just please be gentle because they are very delicate.
Your macaroons are ready, the best taste will be 1 day after since the dulce de leche will mix into the cookie and make the outside crunchy and the inside soft.