Churro Macarons
These macarons are covered with a rich layer of cinnamon sugar and filled with delicious dulce de leche caramel sauce!
Servings: 42 macarons
Calories: 69kcal
Cost: 5
Ingredients
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
Instructions
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
- You can either buy premade dulce de leche or make it at home. Here is a guide on how to make dulce de leche from condensed milk.
- Here is a post on making dulce de leche in an instant pot.
- Finally, you can make dulce de leche from milk and sugar.
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!
Notes
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.
Tips
- 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!
Nutrition
Serving: 1macaron | Calories: 69kcal | Carbohydrates: 11.2g | Protein: 1.6g | Fat: 2.2g | Saturated Fat: 0.6g | Cholesterol: 3mg | Sodium: 14mg | Potassium: 58mg | Fiber: 0.4g | Sugar: 10.6g | Calcium: 33mg
