Everyday Recipes

Macarons with Salted Dulce de Leche

Official LA LECHERA®
Macarons with Salted Dulce de Leche
30 min
14 min
40 sandwich cookies
  • Macarons can be intimidating to make. But this easy-to-follow recipe will impress everyone you know with your baking skills. The Dulce de Leche center adds a special and easy touch.

Key Ingredients

A can of Dulce de Leche featuring the La Lechera logo and a square slice of flan drizzled with caramel.
Dulce de Leche
Dulce de Leche 13.4 oz Can
13.4 oz. Can
  • 2 1/4 cups (215 grams) powdered sugar
  • 145 grams (about 1 1/3 to 1 1/2 cups) almond flour or almond meal
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup egg whites (a little less than 4 large, 120 grams), at room temperature (reserve yolks for another use)
  • 1/8 teaspoon salt
  • 3 tablespoons (36 grams) granulated sugar
  • 2/3 cup NESTLÉ LA LECHERA Dulce de Leche
  • 1/2 teaspoon flaky sea salt

Make It

Step 1

Line 3 baking sheets with parchment paper or line with a silicone liner.

Step 2

Place powdered sugar and almond flour in food processor or blender and process for 3 seconds or until thoroughly combined and fine in texture. Sift with cinnamon into a medium bowl.

Step 3

Beat egg whites and salt in large mixer bowl on medium speed for about 1 minute or until soft peaks form. With the mixer running, add granulated sugar and continue to beat on medium-high speed until stiff peaks form (should be firm, shiny and clumping to inside of whisk/beater).

Step 4

Fold one-third of the dry mixture into the egg whites until blended; fold in the remaining two-thirds. Keep folding until the mixture resembles cake batter (should take a total of 50 strokes and be smooth, sticky and glossy).

Step 5

Place macaron batter in a large, resealable freezer bag. Snip ¼ inch off the corner of the bag. Pipe the batter into 1-inch circles spaced about 1 inch apart on prepared baking sheets. Tap the baking sheets against the counter a couple times to release any air bubbles from the macarons. Let the piped rounds sit at room temperature for 45 minutes or until the tops no longer feel wet.

Step 6

Preheat oven to 325° F.

Step 7

Bake macarons one batch at a time for 14 to 16 minutes or until slightly crisp and the bottoms release from the parchment paper. Cool completely on baking sheets.

Step 8

Peel cookies off of parchment. Pipe or spoon a little less than 1 measuring teaspoon of dulce de leche on the bottom of 40 macarons; sprinkle lightly with sea salt. Place remaining macarons on top making 40 sandwich cookies.

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