These delicious Dulce De Leche Macarons (or Macarron Dulce in Spanish) are tender, buttery, sweet, and they melt in your mouth! They are forgiving and easy to make just like these Swiss Meringue Macarons.
This delicious dessert is made with Dulce De Leche buttercream, a nice variation of these Churro macarons! Dulce De Leche can easily be made at home by boiling condensed milk which you can also make at home. Macarons are perfect for decorating cakes like this decadent Raffaello Torte!
Note that macarons (one o) are different from macaroons (two os). Macarons are made with almond flour and require a skill to succeed, while macaroons (Rocher coco) are a beginner-friendly recipe using desiccated coconut instead of almonds.
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Why You Will Love This Recipe
- Easiest macaron-making method (French method)
- Make them any color you want! (or keep them white to decorate this no-bake Raffaello cheesecake)
- The buttery caramel flavor of the macaron filling is paired with the smooth melt-in-your-mouth texture of the shells to make for a celebratory dessert!
- Since all the ingredients and the condensed milk are gluten-free, this recipe is perfect for celiacs! Just like this 3-ingredients Raffaello
Ingredients For Dulce De Leche Macarons
Ingredient notes:
Almond flour - it's important to use very fine almond flour, sometimes it will specify on the package whether it's suitable for macaron-making!
Egg whites - it's important that you use fresh egg whites, not premade store-bought boxed egg whites.
For the buttercream:
Ingredient notes:
Dulce De Leche - you can buy it or make it yourself!
Substitutions
Almond flour – you can make macarons with coconut flour if you can't have almonds.
Powdered sugar – if you don’t have confectioner’s sugar, you can make it by grinding granulated sugar in a coffee or spice grinder.
Dairy-free version - use plant-based Dulce De Leche and vegan butter.
How To Make Dulce De Leche Macarons
Step 1. First, gather all the tools and ingredients you will need because macaron batter needs to be piped out as soon as it's mixed.
Then sift almond flour and powdered sugar into a mixing bowl and whisk to incorporate. Discard any larger bits that stay in the sieve.
Step 2. Use a metal bowl and wipe it with some vinegar to ensure there are no fat particles on it. Then add the egg whites to the bowl and start mixing on low speed using an electric mixer.
Once the egg whites start foaming, start adding granulated sugar 1 teaspoon at a time. Let the mixer go 5 circles then add another teaspoon of sugar.
Once you've added half of the sugar, you can start adding more than 1 teaspoon at a time. After all sugar has been added, raise the mixer speed to medium (not high), and keep beating until the batter forms stiff peaks (see picture).
Note: be careful not to overmix the batter, check the consistency frequently.
Step 3. Once the egg whites are ready, add ⅓ of the almond flour mixed with sugar and carefully fold them into the egg whites with a rubber spatula. Do about 7 folds, then add another ⅓ of the almond flour mix.
Do another 7 folds, then add the remaining flour mix, and fold it in again. Keep folding carefully until the batter flows off the spatula and you can form number 8 with the batter without it breaking up.
Note: be careful not to overmix. If you mix for too long, the batter will stiffen up and stop flowing.
Step 4. When you have the right consistency, quickly transfer one portion of the batter into a piping bag using a rubber spatula. Place the piping bag into a glass with the tip hanging out from the glass (see picture) to prevent the batter from flowing out too soon.
Step 5. Take one baking sheet and turn it upside down, then place the macaron mat or baking paper on top of it. I recommend using a macaron pattern to ensure all macarons are the same size.
You can either print a macaron pattern and place it under the parchment paper or use a silicone mat with the pattern built-in.
Bring the piping tip about ½ inch close to the surface and start pressing on the bag to fill in the macaron pattern with the batter (you can make the macarons slightly smaller than the pattern to allow room for spreading).
Once done, stop pressing the bag and lift the tip off from the macaron shell in a circular motion to prevent the macaron tips from following the bag as you move your hand.
Step 6. Once all shells are piped out, strongly tap the baking trays against the table about 10 times to get rid of the bubbles inside the shells. Then, take a toothpick and poke any visible bubbles that did not break on their own.
Tip: if you don’t want it to be too loud, tap the baking trays against a softer surface, like a couch.
Now let the shells sit on the baking trays at room temperature for 30-40 minutes or until you can gently touch their surface without any batter sticking to your finger. The resting part may take longer depending on humidity levels in your house.
After 20-30 minutes of resting the shells, start preheating the oven to 300F/150C. Use an oven thermometer as most ovens either run hot or cold. Mine, for example, has to be heated to 275F/135C to reach 300F/150C on a thermometer.
When the oven is ready, bake the first batch in the middle of the oven for 12-14 minutes. The shells should be firm to the touch when ready. If you feel a little wobbling as you press on the shell, keep baking for another minute and check again. It is better to overbake your macarons a little than underbake!
Once baked, let the shells sit as long as necessary for them to cool down completely (no longer warm to the touch). Then use a metal spatula to carefully lift and transfer the macaron shells.
Step 7. Since buttercream can be stored in the fridge for up to a week, you can make it ahead of time if you prefer.
To make Dulce De Leche buttercream, beat room-temperature butter for about 5 minutes or until light and fluffy. Add half of Dulce De Leche and mix until incorporated, then add the rest of it and mix again.
Store the buttercream in the refrigerator until called for!
Step 8. Once the macaron shells are ready, match the shells by size. Then generously fill them with the buttercream filling using a piping bag.
Gently place another shell on top and press slightly to secure. Repeat with the remaining macarons, then transfer them to an air-tight container.
Allow your macarrons dulce to mature in the refrigerator for at least 24 hours for the best flavor and melt-in-your-mouth texture! Enjoy!
Expert Tips
- Add 1 tablespoon of ground coffee to the buttercream to enhance the flavor.
- Wipe the beaters and the mixing bowl with a little bit of vinegar to get rid of any fat particles (very important).
- Use a glass or metal mixing bowl for whipping the egg whites, avoid using plastic.
- To bring egg whites to room temperature quickly, place the eggs into a bowl with hot water for 5-10 minutes.
- If you overbaked macarons and they became hard, dip the bottoms in some unsweetened condensed milk to make the shells soft and chewy.
- Use room-temperature butter that is soft when you touch it. Using cold butter will make the buttercream grainy.
- Be careful when separating egg whites from the yolks, if any yolk particles get into the egg whites, the stiff peaks won't form no matter how long you mix.
Troubleshooting
Macarons cracked after baking - Not resting macarons enough or baking at the wrong temperature is most likely the cause. Make sure the tops don’t stick to your finger before baking them. Then, use an oven thermometer to ensure precise temperature! Finally, make sure to tap the trays before resting the shells to get rid of the trapped air pockets.
Macarons are shallow inside - This could be due to extra trapped air pockets inside the batter if you whipped the egg whites too much or not enough. It takes a few tries to get a feel for the right consistency!
Macaron batter spreading too much when piping - If the batter flows out too much after piping, the chances are you didn’t beat the eggs long enough.
Macarons didn't develop feet - The lack of feet might mean all kinds of problems. Wrong temperature, wrong consistency of the batter, not resting the batter long enough, etc. Try paying more attention to the process and nailing down every single instruction and tip.
Macarons are brown on top and raw inside - That means the temperature is too high. You might be preheating your oven to the right temperature but if you are not using an oven thermometer, you will never know what temperature your oven is actually at.
Common Questions
Caramel is cooked sugar with some addition of butter and/or milk while Dulce De Leche is cooked condensed milk. They are not the interchangeable in recipes although they taste and look similar!
It is best to use firm buttercream to ensure that macarons hold shape. So, I recommend using butter instead of cream cheese for the buttercream base.
You can use Dulce De Leche to make churro macarons, cakes, cheesecakes, cookies, mousse, pudding, and even coconut Raffaello balls!
Storage
You can store Macarrons Dulce in the refrigerator for up to a week and in the freezer for up to six months. Make sure to keep them in an air-tight container!
If you tried this Macarron Dulce Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
More Dessert Recipes You Will Love!
Easy Dulce De Leche Macarons (Macarron Dulce)
Equipment
- 1 mixing bowl for flour
Ingredients
French macaron shells
- 140 g fine almond flour
- 130 g powdered sugar
- 100 g egg whites
- 90 g granulated sugar
Dulce de leche buttercream
- 112 g butter, room temperature
- ¾ cup Dulce De Leche, adjust to taste
- ½ tablespoon coffee grounds, optional
SAVE THIS RECIPE!💌
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Instructions
- First, gather all the tools and ingredients you will need because macaron batter needs to be piped out as soon as it's mixed.
Mixing the Batter
- Sift almond flour and powdered sugar into a mixing bowl and whisk to incorporate. Discard any larger bits that stay in the sieve.140 g fine almond flour, 130 g powdered sugar
- Use a metal bowl and wipe it with some vinegar to ensure there are no fat particles on it. Then add the egg whites to the bowl and start mixing on low speed using an electric mixer.100 g egg whites
- Once the egg whites start foaming, begin adding granulated sugar 1 teaspoon at a time. Let the mixer go 5 circles then add another teaspoon of sugar.90 g granulated sugar
- Once you've added half of the sugar, you can start adding more than 1 teaspoon at a time. After all sugar has been added, raise the mixer speed to medium (not high), and keep beating until the batter forms stiff peaks (see picture). Note: be careful not to overmix the batter, check the consistency frequently.
- Once the egg whites are ready, add ⅓ of the almond flour mixed with sugar and carefully fold them into the egg whites with a rubber spatula. Do about 7 folds, then add another ⅓ of the almond flour mix.
- Do about 7 folds, then add the remaining flour mix, and fold it in again. Keep folding carefully until the batter flows off the spatula and you can form number 8 with the batter without it breaking up.Note: be careful not to overmix. If you mix for too long, the batter will stiffen up and stop flowing.
- When you have the right consistency, quickly transfer one portion of the batter into a piping bag using a rubber spatula. Place the piping bag into a glass with the tip hanging out from the glass (see picture) to prevent the batter from flowing out too soon.
- Take one baking sheet and turn it upside down, then place the macaron mat or baking paper on top of it. I recommend using a macaron pattern to ensure all macarons are the same size.You can either print a macaron pattern and place it under the parchment paper or use a silicone mat with the pattern built-in.
- Bring the piping tip about ½ inch close to the surface and start pressing on the bag to fill in the macaron pattern with the batter (you can make the macarons slightly smaller than the pattern to allow for spreading).Once done, stop pressing the bag and lift the tip off from the macaron shell in a circular motion to prevent the macaron tips from following the bag as you move your hand.
Resting the Macarons
- Once all shells are piped, stronlgy tap the baking trays against the table about 10 times to get rid of the bubbles inside the shells. Then, take a toothpick and poke any visible bubbles that did not break on their own.Tip: if you don’t want it to be too loud, tap the baking trays against a softer surface, like a couch.
- Now let the shells sit on the baking trays at room temperature for 30-40 minutes or until you can gently touch their surface without any batter sticking to your finger. The resting part may take longer depending on humidity levels in your house.
Baking
- After 20-30 minutes of resting the shells, start preheating the oven to 300F/150C. Use an oven thermometer as most ovens either run hot or cold. Mine, for example, has to be heated to 275F/135C to reach 300F/150C on a thermometer.When the oven is ready, bake the first batch in the middle of the oven for 12-14 minutes. The shells should be firm to the touch when ready. If you feel a little wobbling as you press on the shell, keep baking for another minute and check again. It is better to overbake your macarons a little than underbake!Once baked, let the shells sit as long as necessary for them to cool down completely (no longer warm to the touch). Then use a metal spatula to carefully lift and transfer the macaron shells.
Make the Buttercream
- Since buttercream can be stored in the fridge for up to a week, you can make it ahead of time if you prefer.To make Dulce De Leche buttercream, beat room-temperature butter for about 5 minutes or until light and fluffy. Add half of Dulce De Leche and mix until incorporated, then add the rest of it and mix again. Store the buttercream in the refrigerator until called for!112 g butter,, ¾ cup Dulce De Leche,, ½ tablespoon coffee grounds,
Assembling the Macarons
- Once the macaron shells are ready, match the shells by size. Then generously fill them with the buttercream filling using a piping bag.Gently place another shell on top and press slightly to secure. Repeat with the remaining macaron, then transfer the macarons to an air-tight container. Allow them to mature in the refrigerator for at least 24 hours for the best flavor and melt-in-your-mouth texture! Enjoy!
Notes
- Add 1 tablespoon of ground coffee to the buttercream to enhance the flavor.
- Wipe the beaters and the mixing bowl with a little bit of vinegar to get rid of any fat particles (very important).
- Use a glass or metal mixing bowl for whipping the egg whites, avoid using plastic.
- To bring egg whites to room temperature quickly, place the eggs into a bowl with hot water for 5-10 minutes.
- If you overbaked macarons and they became hard, dip the bottoms in some unsweetened condensed milk to make the shells soft and chewy.
- Use room-temperature butter that is soft when you touch it. Using cold butter will make the buttercream grainy.
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