Dulce De Leche Macarons

…Or how I got my macarons mojo back thanks to Gerard Mulot. For those who don’t know Gerard Mulot, let’s just say that he is one of the other Masters of French pastries and I fell in love with his pastries and macarons when I was knee high. Once a month we would take the train into Paris to visit my dad’s godmother. A tough and quirky maid living in a very old building with a giant (or so it seemed to me at the time) marbled staircase. The woman had never married, never had children and an afternoon in her appartment full of plastic covered furniture and untouchable curtains seemed more like torture than a fun times in the City. Except for the patisseries she served us around four o’clock….they were Mulot’s patisseries: canneliers, macarons, pains au chocolat, lemon tarts, coconut chocolate cakes, etc…I would quickly forget the covered the plastic covered chair I was sitting on and dive into the pink colored box full of goodies.

So why would I need to get my macaron mojo back? Well, I feared that I had lost it after talking every weekend with Veronica about macaron making method, nuts, flavors, buttercream, etc… Twice in the span of two weeks I ended up with sub par macarons. I tried the recipe in The Sweet Life by Kate Zuckerman and right from the start I had my doubts. The recipe used a lot of egg whites compared to the rest of the ingredients and as soon as I began folding I knew the mixture would be to dry and too dense to produce that lovely round shell that we all know. I ended up with lovely blood orange meringue shells, but not macarons. The second time I played around with my usual recipe and some chocolate and the same thing happened! In the meantime Veronica was keeping me informed of her macarons successes (check out her new business venture) and I finally emailed her “I think I gave you my macarons mojo!!” To which she replied “Have you tried Gerard Mulot’s recipe…I like it…not too sweet, nice soft shells” Ahah!! That was the only and perfect excuse I had to ask my mother to bring me his book.

His recipes are not very different from the ones I have used before and as it is often the case with macarons, the baker and the weather have often more to do with messing up the end product than the recipe itself (except in the case of Zuckerman, Veronica and I still have our doubt!). Remember how I keep saying that I like making them but don’t really enjoy eating them? You could then ask me why I spend my time making them?! Well, beside the orders I get for family and friends or private parties, their elusive and rebelious nature has me jumping up and down when I see their little feet forming in the oven. I like the way they look when filled, like they are sticking their tongue at you. Mastering a macaron batch and creating flavors and filling is a fun game to play for me…but remember that I am weird like that!! And now that Veronica has sent me a stash of matcha green tea, I am already thinking about adding some to the next macaron baking session I have!!

The recipe from Gerard Mulot is quite simple as it does not require an Italian meringue, so no messing around with hot sugar syrup. Last month I made a batch of Dulce de Leche or Confiture De Lait, using David Lebovitz’s foolproof method and I had a small jar tucked away in the fridge just for the next macarons I would bake. I topped the shells with crushed praline before they went into the oven and after they were all cooled, I filled them with the Dulce De Leche. Surprise, surprise….it is now the second time that I am devouring them!!

If you decide to make this recipe, it might take you some time if you make all the components the same day. What I usually do on quieter days is to make a batch of praline that I crush in the food processor so that I can sprinkle it on ice cream, mousses and cake layers on a moment’s notice. The Dulce De Leche keeps a long time in the fridge and I try to keep a jar to drizzle it on yogurts, ice cream or use as a dip for tart apples.


Dulce de Leche Macarons:

For the cushed praline:
1/3cup sugar
1 cup unblanched almonds

Combine the sugar and almonds in a heavy saucepan. Place over medium heat to begin melting the sugar. Stir occasionally with a wooden spoon so the sugar melts and caramelizes evenly. Cook to a light amber color.
Scrape the praline from the saucepan and spread it about 1/4-inch thick on an oiled baking sheet or a marble surface. Let cool at room temperature for about 10 minutes. Break the hard praline into 1-1/2 inch pieces and place them in a bowl of a food processor and quickly pulse until finely ground.

For the Dulce de Leche:
Please see David Lebovitz’s recipe. I did not change a thing and it worked perfectly.

For the Macarons:
3 egg whites
50 gr. granulated sugar
200 gr. powdered sugar
110 gr. ground almonds

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glosy meringue. Do not overbeat your meringue or it will be too dry and your macarons won’t work.
Combine the ground almonds and powdered sugar in a food processor and give them a quick pulse. It will break the powdered sugar lumps and cobine your almond with it evenly. Add them to the meringue and fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip with the batter and pipe small round onto parchment paper baking sheets. Sprinkle the praline powder over the shells.
Preheat the oven to 315F. Let the macarons sit out for an hour to harden their shell a bit and bake for 8-10 minutes, depending on their size. Let cool completely. Once cooled, sandwich them with the Dulce de Leche and enjoy!

Once again, no chocolate post….But….if you want your fill and a good dose of Nutella to go with it, help me go to Napa and check out the Copia Center Chocolate Festival by voting for my Nutella Creams here:


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67 responses to “Dulce De Leche Macarons”

  1. Veron Avatar
    Veron

    Yeah! You got your mojo back!Those macarons look perfect in every way!!! I want to try his other recipes in the book too. Now, dulce de leche, that’s a great thought for a filling :).

  2. Veron Avatar
    Veron

    And I forgot to add, matcha is a great flavor for macarons. In the shell or in the filling. Matcha and white chocolate or matcha and buttercream…take your pick!

  3. Cannelle Et Vanille Avatar
    Cannelle Et Vanille

    I will be trying this recipe soon! I love dulce de leche and I’m in my caramel kick right now. These look so beautiful… You are incredible!

  4. JEP Avatar
    JEP

    How beautiful are these!!

  5. Anonymous Avatar
    Anonymous

    Real beauties, love the sprinkle of praline. Dulce de leche is so yummy…

  6. ambrosia ananas Avatar
    ambrosia ananas

    Those are gorgeous.

  7. Brilynn Avatar
    Brilynn

    Those are absolutely beautiful! I still haven’t recovered from my macaron making woes, but I love to look at your beauties!

  8. Lydia (The Perfect Pantry) Avatar
    Lydia (The Perfect Pantry)

    I will never be able to make these, because that jar of dulce de leche wouldn’t last five minutes in my refrigerator! The husband would sniff it out and attack with a spoon. Ah, well….

  9. Anonymous Avatar
    Anonymous

    Gorgeous! Thank you for your comments on Zuckerman’s recipe. I had never tackled macarons before I tried her recipe and they were a total flop. I wasn’t sure if it was me, the weather (which seemed fairly cool and dry), or the recipe. I’ll definitely try this recipe. Thank you! Your work looks exquisite!

  10. Anonymous Avatar
    Anonymous

    absolutely beautiful!!

  11. Anonymous Avatar
    Anonymous

    I never knew macarons until I visited Paris last spring, and I couldn’t get enough of them. I tried making them once and it was a complete failure but you make me think I might be able to do it if I try again.

  12. Anonymous Avatar
    Anonymous

    GAH! You have found the arrow to my heart. I am a total sucker for anything caramel! And after having tastd Caramel Macarons from Paris I have been dying to get my hands on some more. These look so good!

  13. Sara Avatar
    Sara

    mmm, these look absolutely amazing! i’ll have to try them sometime i’m feeling ambitious!

  14. Deborah Avatar
    Deborah

    These are gorgeous!

  15. Anita (Married... with dinner) Avatar
    Anita (Married… with dinner)

    We’re still swooning over the macarons we had at Christmastime… mmm!

  16. slush Avatar
    slush

    They look fabulous! I have never even had a macaron. Im going to have to buckle down, and try to make my own.

    I have to say though, just hearing praline made me miss Charleston. I used to love to take the boys down to Market Street on a weekday morning, before it got wicked busy. They looked forward to the candy stores giving out pralines. I adored the traditional, while my chocoholics loved the chocolate ones. Good times.

  17. Aimée Avatar
    Aimée

    These are really beautiful, Helen. You have such a stunning repertoire of macaroons and I am always amazed by how nice they look.

  18. steph- whisk/spoon Avatar
    steph- whisk/spoon

    fabulous! your mojo is back! i make macarons most days at work. every now and again they will spread too much and be all blobby-looking. those are very disappointing times, i must say.

  19. Terri Avatar
    Terri

    These are absolutely beautiful!! Love your photography too!!

    Terri
    http://www.burningkitchen.blogspot.com

  20. Chris Avatar
    Chris

    Add macaroons to my baking lessons Helen! 🙂

  21. glamah16 Avatar
    glamah16

    These look heavenly! Cant wait to see what you make with the Matcha green tea powder of which I am currently craving to get. A little hard to find for me other than the internet.

  22. Mary Avatar
    Mary

    I’ve never had a macaron, but they look so beautiful. I’m glad you got your mojo back!

  23. jasmine Avatar
    jasmine

    You know…I read the title and saw the macarons and immediately fell in love.

    I am happy you’ve found your footing again, my friend.

    j

  24. Cookie baker Lynn Avatar
    Cookie baker Lynn

    I groaned when I opened your page – you’re taunting me with macarons again! They are so gorgeous. You must be a very proud baker to have made these beauties.

  25. Cakebrain Avatar
    Cakebrain

    Hey Helene,
    I don’t think you lost your mojo with the Zuckerman recipe because I had the same problems you did when I tested her recipe. I think there’s something funky with the proportions in the recipe. I figure if people like you and Veronica, with a whole lot of experience making macarons, can’t make a macaron recipe work, then it’s probably not a reliable recipe for us amateur bakers. Your dulce de leche macarons look fabulous. The crunchy crushed praline is inspirational! I have to try making them now! Have fun playing with your matcha!

  26. Anonymous Avatar
    Anonymous

    You and Anh have me craving for dulce de leche! This looks so delicious…I can just imagine 🙂 Your macarons (and Veron’s) are enviably perfect!

  27. Mercotte Avatar
    Mercotte

    Je n’aurai qu’un seul mot : Superbes !!!

  28. Anonymous Avatar
    Anonymous

    ils sont superbes !

  29. Jerri at Simply Sweet Home Avatar
    Jerri at Simply Sweet Home

    My husband loves coconut and caramel. Last year I made him a caramel pie, and he placed a Somoa girl scout cookie on top of his first slice. I definitely have to try this!

  30. La cuisine des 3 soeurs Avatar
    La cuisine des 3 soeurs

    Trop beaux les macarons,encore mieux que chez Mulot.

  31. Astrid Avatar
    Astrid

    Beautiful! I will try your recipe, though I wish I knew what weight egg whites to use, as eggs vary in size. But maybe it doesn’t matter so much.
    Do you prefer French meringue to Italian meringue macaron recipes? I read in an Hermé recipe that he doesn’t add any sugar while beating the egg whites, to avoid giving the macarons the taste of meringues. I’ve tried his recipe about five times. First two times were great, but that must have been beginner’s luck, the last 3 were a disappointment. So frustrating! I know Italian meringue would help, but I have the preconceived notion they might be too sweet or too crunchy… Anyway, congrats on these little beauties! Can’t wait to find my own mojo!

  32. Anonymous Avatar
    Anonymous

    My vast experience with dulce de leche allows me to tell you that chocolate and dulce de leche make the perfect match. you must try!!!
    As usual,terrific recipes and photos. Thanks.

  33. Anonymous Avatar
    Anonymous

    i think you’ve hit on the most perfect combination ever!

  34. La Tartine Gourmande Avatar
    La Tartine Gourmande

    Tu es une reine des macarons, mais sans surprise!

  35. Patricia Scarpin Avatar
    Patricia Scarpin

    Anything with dulce de leche has my undivided attention, Helen – these are magnificent!

  36. MyKitchenInHalfCups Avatar
    MyKitchenInHalfCups

    Yes, I was thinking just that about their little tongues.
    Plastic on chairs . . .
    Wonderful as always.

  37. Meeta K. Wolff Avatar
    Meeta K. Wolff

    Dulche de Leche in macarons – you outdo yourself. I need to give these a go they really do sound awesome.

  38. Helene Avatar
    Helene

    Astrid: 3 egg whites were about 110-120 gr. I ued large eggs. Since I have the same results as far as shells and success with both the Italian and the French method, I make it easy on me an use the French. The Italian meringue produces very sweet shells.

  39. monica Avatar
    monica

    i am not suprised that you got your mojo back! other than tartlettes, beautiful macaraons are what come to mind when i think of you. congrats and these are an absolutely lucious comeback!! can’t wait to see what else is in store!

  40. Jen Yu Avatar
    Jen Yu

    I had my first macaron last July and fell in love. I’ve been wanting to make some for a while. It’s on my todo list for 2008. You have further inspired me (you always inspire me!) toward this goal. They are so beautiful!! I also want to tell you how touching it is that you and your mom are so close – I love it. yay for mojo!! 🙂

  41. kellypea Avatar
    kellypea

    I have yet to make these, but continue to look and read, and wonder. This particular combination of flavors sounds perfect.

  42. Cynthia Avatar
    Cynthia

    You’ve not more than your mojo back!

  43. Bitten Avatar
    Bitten

    OMG! You’re killing me! Dulce de leche! May not make it to the acutal recipe…

  44. Oye Cookie! Avatar
    Oye Cookie!

    What an amazing job! I love the little feet. I’ve been wanting to try making these for a while, but I need to work up the courage! Your recipe reminded me though to try David Lebovitz’s dulce de leche brownies. You can check them out on my site. Thanks for the inspiration!

    jennifer
    http://www.oyecookie.com

  45. Anonymous Avatar
    Anonymous

    I just learned how to make dulce de leche so perhaps I should make these sometime so soon! They’re adorable!

  46. Georgia Avatar
    Georgia

    Yum yum yum…you are a dessert goddess!

  47. test it comm Avatar
    test it comm

    Those look good! I was wondering what Dulce de Leche was.

  48. Jen Avatar
    Jen

    Wow! You never cease to amaze, I love dulche de leche, what I would give to just have a taste.

  49. Anonymous Avatar
    Anonymous

    Wow, what a concept… And executed flawlessly. I have trouble believing that you, the pastry whiz, ever had difficulties with any baked good though! 😉

  50. Anonymous Avatar
    Anonymous

    The macaroons look absolutely amazing – nothing like the flattened sadness that I made and called them macaroons 🙁

  51. Cakespy Avatar
    Cakespy

    These are amazing! I have always loved how macarons look like mini cheeseburgers (in a sweet, cute way!). These are just a work of art!

  52. Katie Avatar
    Katie

    oh my! They look sinfully good.

  53. Anonymous Avatar
    Anonymous

    Those look absolutely amazing. My favorite macarons are generally salted caramel ones, but this could, I am sure, become a close second!

  54. Susan @ SGCC Avatar
    Susan @ SGCC

    Helen- Congratulations on making it to the top 10! I’m rooting for you. If you win, take a big suitcase and maybe you could smuggle me on the plane! Lol! Good luck!

  55. Jaime Avatar
    Jaime

    YUM. that’s all i have to say 🙂

  56. Peabody Avatar
    Peabody

    Now I could really get behind this idea…yum. What great flavors.

  57. Anonymous Avatar
    Anonymous

    tartelette s il te plait pourrais tu donner un peu plus de precision sur le mode de cuisson four ventilé? double plaques ou plaque tres epaisse pour la cuisson et je voulais aussi savoir si tu utilisais des “blancs vieux” ou pas car tu n y fais pas du tout allusion ni pour la recette de mercotte ni meme dans le recette de stephane glacier qui le préconise merci d avance

  58. Chouquinette Avatar
    Chouquinette

    Wouah ! Those macarons look really delicious and are very beautiful !

  59. eatme_delicious Avatar
    eatme_delicious

    What beautiful macarons! And dulce de leche?? Yum. I never really had an interest in macarons before (nor have I tried them) but recently I’ve been seeing more macarons posts and I really want to try making them.

  60. Tarah at Genesis of a Cook Avatar
    Tarah at Genesis of a Cook

    They’re so cute and yummy looking :] Yum!

  61. Anonymous Avatar
    Anonymous

    Oh my good gracious Helen!
    If I’d ever wanted to make a macaron this would be it. My heart is a flutter and it’s not even Valentine’s Day yet.
    Simply beautiful, as usual.

  62. Anonymous Avatar
    Anonymous

    Gathering up courage to attempt my first macaroon.. This post is inspirational!

  63. Stella Avatar
    Stella

    It’s been a while since I’ve last been able to catch up with your recipes. Oh how I missed feasting my eyes on your beautiful photos:)

    I’d give anything to have one of your macarons, I flat out LOVE them!

  64. Jennie Avatar
    Jennie

    There seems to be a dulce de leche recipe extravaganza going on in the food blogosphere…everyone’s making something with this lovely creamy caramel! I just posted a dulce de leche chocolate mini tart myself. Your macarons look fanastic! I wouldn’t have thought to put DdL in a macaron but now that you mention it…sounds perfect!

  65. Mabel Mendez Avatar
    Mabel Mendez

    Hice tus macarons y los puse en el blog que comparto. Gracias por tu receta!!! El dulce de leche proximamente voy a hacer mi receta.
    besos
    maBel

  66. silverrock Avatar
    silverrock

    Thanks for the comment! Yay! I’m a foodie 🙂 Can’t wait to see what you decide to bake up next

  67. Anonymous Avatar
    Anonymous

    These are absolutely fabulous. I just finished sandwiching them together and can’t wait to hand them out!

    I think you’ve gotten me hooked 🙂

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