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Macarons can be intimidating to make. But this easy-to-follow recipe will impress everyone you know with your baking skills. The Dulce de Leche center adds a special and easy touch.
Original reipce makes 2 dozen Change Servings
LINE 3 baking sheets with parchment paper or line with a silicone liner.
PLACE powdered sugar and almond flour in food processor or blender and process for 3 seconds or until thoroughly combined and fine in texture. Sift with cinnamon into a medium bowl.
BEAT egg whites and salt in large mixer bowl on medium speed for about 1 minute or until soft peaks form. With the mixer running, add granulated sugar and continue to beat on medium-high speed until stiff peaks form (should be firm, shiny and clumping to inside of whisk/beater).
FOLD one-third of the dry mixture into the egg whites until blended; fold in the remaining two-thirds. Keep folding until the mixture resembles cake batter (should take a total of 50 strokes and be smooth, sticky and glossy).
PLACE macaron batter in a large, resealable freezer bag. Snip ¼ inch off the corner of the bag. Pipe the batter into 1-inch circles spaced about 1 inch apart on prepared baking sheets. Tap the baking sheets against the counter a couple times to release any air bubbles from the macarons. Let the piped rounds sit at room temperature for 45 minutes or until the tops no longer feel wet.
PREHEAT oven to 325° F.
BAKE macarons one batch at a time for 14 to 16 minutes or until slightly crisp and the bottoms release from the parchment paper. Cool completely on baking sheets.
PEEL cookies off of parchment. Pipe or spoon a little less than 1 measuring teaspoon of dulce de leche on the bottom of 40 macarons; sprinkle lightly with sea salt. Place remaining macarons on top making 40 sandwich cookies.
|Calories from Fat||25|
|Total Fat 3g||4%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 10g||3%|
|Dietary Fiber 0.5g||2%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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