For the Swiss Shells
Sugar - you need both granulated and powdered sugar. The reason we are using granulated sugar is that it will dissolve in the egg whites anyways, so using a more expensive powdered sugar doesn't make sense for that specific step. We will, however, use powdered sugar for the macaronage stage!
Egg whites - do not use boxed egg whites already separated from the yolks! Separate your own egg whites to make sure they are clean and do not contain any traces of fat which can ruin your meringue.
Almond flour - you need your flour to be as fine as possible to avoid lumpy tops. If after sifting the flour you have more than 1 tablespoon left in the sieve, consider trying a different brand of almond flour the next time around! Some people recommend blending almond flour yourself in a food processor but the flour might release oil and potentially ruin the macarons. If you do decide to blend the flour anyways, make sure to add powdered sugar for absorption of any released oils.
You Will Also Need
Cinnamon - most churro macaron recipes use a dash of cinnamon added to the sugar but I like to feel the cinnamon in every bite! So, I add A LOT of cinnamon to the coating layer. You can adjust the amount to your liking!
Sugar - granulated sugar is used in churro macarons to add extra texture. Adding powdered sugar won't do anything for the macarons!
Dulce de leche - Dulce de leche is caramelized condensed milk that can either be bought premade or it can be made at home. You can make dulce de leche from a can of condensed milk or from scratch (from milk and sugar). I made my own dulce de leche from scratch but it is a lot of work so if you can get a can of condensed milk, do it!
Almond flour - if you want to use a different flour, you will need to follow a different recipe because macarons are very sensitive to small tweaks. I have a wonderful recipe for coconut flour macarons!
Dulce de Leche - you can make dairy-free Dulce de Leche at home!
How To Make Macaron Shells
I have a super extensive post on how to make Swiss macaron shells with all the possible substitutes, process pictures, tips, a troubleshooting section, and FAQ. So, please, go to that post to get all the info you need to make the best Swiss meringue shells!
How To Make Dulce De Leche
Dulce de leche, also known as "caramel spread," is a creamy caramel-like confection made from milk and sugar. It is a popular ingredient in many Latin American and Spanish-speaking countries!
There are a few ways to make dulce de leche at home:
- By simmering milk and sugar over low heat for a couple of hours until it thickens and develops a rich caramel flavor. This process triggers the Maillard reaction which is responsible for the distinctive brown color and deep caramel flavor. The problem with this method is that when using dulce de leche for macarons you need to make sure your sauce is thick enough to hold up and not flow out from the macarons. It is very hard to achieve! I have both burned my dulce de leche or did not cook it for long enough which caused it to flow out from the shells making macarons super sticky and not as enjoyable.
- By boiling a can of condensed milk in water on the stove. This is a super easy method and it provides you with a thick and creamy sauce that will hold well as a macaron filling.
- By baking condensed milk in the oven. Another fairly simple method of making homemade caramel sauce.
- By cooking condensed milk in an instant pot. If you have an instant pot, this recipe will be a piece of cake for you!
Assembling Churro Macarons
Once the shells are ready, brush them with a little bit of water right before dipping them into the cinnamon sugar mix. The water is needed for the cinnamon to stick to the shells. Don't go too crazy on the water to prevent the shells from getting soggy!
Dip each shell into the cinnamon sugar mix and set aside.
Fill the shells with the dulce de leche sauce by using a piping bag. Make sure your dulce de leche is thick enough to hold up without flowing out. Add as much dulce de leche as you wish! The general rule of thumb is for the filling to be twice as tall as the shell.
Place another shell on top of the filled one. Don't press the shell! Place it onto the sauce and slightly push, don't push it too much or the sauce will flow out.
How To Store
You can store these macarons in an air-tight container in the fridge for at least a week and you can freeze them for up to 2 months. Let your churro macarons mature in the refrigerator for at least 24 hours before serving/freezing!
Can I Make Macaron Shells Ahead of Time?
Yes! You can keep macaron shells in the fridge for a week and in the freezer for up to 2 months. If you are filling macarons from the freezer, there is no need to wait for them to defrost. Simply fill the frozen shells and place them in the fridge overnight! Here is a good recipe for Swiss macaron shells.
- Don't skip the maturing part after you filled the macarons! Once filled, macarons should stay in the fridge for at least 24 hours before eating. This ensures the best texture and flavor!
- Be careful as you are brushing your macarons with water. If you use too much, they might become soggy.
- Making dulce de leche at home is cheaper but it is a bit tricky to get the right consistency. I have made dulce de leche on the stovetop a few times and only once was I completely happy with the consistency. If you need dulce de leche for macarons, I would recommend buying it premade or making it from canned condensed milk!
For the Macaron Shells
- 120 grams almond flour super fine
- 120 grams powdered sugar
- 110 grams egg whites do not used boxed egg whites
- 110 grams granulated sugar
You Will Also Need
- 2 teaspoon cinnamon or more if prefer
- 2 tablespoon granulated sugar or more if prefer
- dulce de leche amount to taste
- water for brushing
Make the Macaron Shells
- First, make the macaron shells following my Swiss macaron shells recipe. I am not pasting all the directions here as that recipe post is very long and extinsive, so it is better if you go directly there for instructions.
Making Dulce de Leche
Assembling the Churro Macarons
- Once the shells are ready, brush them with a little bit of water right before dipping them into the cinnamon sugar mix. The water is needed for the cinnamon to stick to the shells. Don't go too crazy on the water to prevent the shells from getting soggy!
- Dip each shell into the cinnamon sugar mix and set aside.
- Fill the shells with the dulce de leche sauce by using a piping bag. Make sure your dulce de leche is thick enough to hold up without flowing out. Add as much dulce de leche as you wish! The general rule of thumb is for the filling to be twice as tall as the shell.
- Place another shell on top of the filled one. Don't press the shell! Place it onto the sauce and slightly push, don't push it too much or the sauce will flow out.
- You can store these macarons in an air-tight container in the fridge for at least a week and you can freeze them for up to 2 months. Let your churro macarons mature in the refrigerator for at least 24 hours before serving/freezing!