The rich flavor of dulce de leche is an apropos filling for these light and airy confections.
Golden Macarons with Dulce de Leche
- 2 cups confectioners’ sugar
- 1 cup sifted almond meal
- ⅛ teaspoon fine sea salt
- 3 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- 2 tablespoons granulated sugar
- ¼ teaspoon vanilla extract
- Gold gel food coloring
- 1 (13.4-ounce) can dulce de leche
- Line 2 rimmed baking sheets with parchment paper. Using a pencil, draw 44 (1¾-inch) circles 2 inches apart onto parchment paper. Turn parchment paper over.
- In the work bowl of a food processor, pulse together confectioners’ sugar, almond meal, and salt until combined.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-high speed until frothy. With mixer at high speed, gradually add granulated sugar and vanilla extract, beating until thick, shiny, and creamy, approximately 5 minutes. Add food coloring to achieve desired color. Using a large spatula, fold in almond meal mixture until batter falls in thick ribbons.
- Transfer batter to a piping bag fitted with a medium round tip (Wilton #12). Pipe batter into drawn circles on prepared baking sheets. Tap baking sheets vigorously on counter to release air bubbles, 5 to 7 times. Let stand at room temperature to help develop macaron’s signature crisp exterior when baked, 45 to 60 minutes. (Macarons should feel dry to the touch and should not stick to finger.)
- Preheat oven to 275°.
- Bake until macarons are firm to the touch, approximately 18 to 20 minutes. Let cool completely on pans. Transfer macarons to an airtight container with layers separated by wax paper. Refrigerate until ready to fill and serve.
- Place dulce de leche in a piping bag fitted with a medium round tip (Wilton #12). Pipe filling onto flat side of 22 macarons. Place remaining macarons, flat side down, on top of filling to create 22 sandwich cookies. Push down lightly and twist so filling spreads to edges. Serve immediately.