Macarons are, for me, the most elegant cookie. I love the crunchy exterior combined with the softness of the interior and how it can be adapted to infuse the flavors you want. You want to experiment and learn how to do it. You can prepare the macarons and the cream filling two days before and assemble them the night before serving to allow flavors to blend and mature.
I served this poppy seed layer cake Torta Amapolas for my birthday party. Other food included: Chilean canapes, Caprese skewers, shortcakes, truffles, and caramels.
Lucuma Macarons
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 30
- Category: Cookies
- Method: Oven
- Cuisine: Peruvian/Chilean
Description
A delicate cookie.
Ingredients
- 115 grams of almond flour
- 200 grams of powdered sugar
- 4 tablespoons of Lucuma powder. I buy it on Amazon
- 4 large egg whites at room temperature (115 grams) (I usually keep it frozen and thaw the day before, and I have used them without problems, many recommend using old egg whites, at least separate the eggs the day before and leave them in a closed container on top of the counter)
- ⅛ teaspoon cream of tartar, optional
- 90 grams of granulated sugar
- 115 grams of butter at room temperature
- ½ cup dulce de leche, I use La Lechera brand
Instructions
- For the macarons: Sift the almond flour, weigh and then combine with the powdered sugar and Lucuma powder and sift again.
- Prepare a baking sheet, and cover it with Silpat or parchment paper.
- In a spotless, dry bowl, beat the egg whites with the cream of tartar until frothy on medium speed, add the granulated sugar like rain, increase speed to high and continue beating until whites are stiff, shiny, and smooth. The mixing time depends on the mixer’s power, at least 8-10 minutes long.
- Pour over the egg whites ⅓ of the almond flour mixture, incorporate with fast movement, stirring vigorously, add another third, and then the last third, and fold again. Test the consistency. Place a teaspoon on a plate. It should flatten the top within 10 seconds. If too hard, stir vigorously 15 times and try until desired consistency.
- When satisfied with the consistency, put a sleeve with a large tip ( I use 104 Ateco) and form small dots. Set aside and let rest to form the crust for 30 minutes. You should be able to touch the macarons without them sticking to your fingers.
- Preheat the oven to 350F or 180C.
- Bake for 10-15 minutes. They must rise and grow “feet.” If they stick to the parchment, spray with water under the Silpat or parchment paper, let stand for 2 minutes and move to a rack to cool.
- For the filling: Working with a stand mixer with the paddle attachment, beat the butter until creamy and pale, about 2 minutes. Add the dulce de leche and continue beating on medium speed until thoroughly blended, about 5 minutes.
- Fill the macarons with the dulce de leche buttercream and let stand overnight in a closed box or tray on the counter, do not refrigerate.
Ania Salinas says
Eres una genia Pilar!!! Siempre sigo tus recetas y son lo mejor. Hoy se me ocurrió hacer macarrones de lúcuma y pasé a chequear si tenías una receta y, tan tan... por supuesto!!!
Tengo una sola duda, hay un typo acá en los gramos de harina de almendras, son 115grs cierto?
Un fuerte abrazo,
Ania (otra chilena dulcera por el mundo, hoy en DC)
Pilar Hernandez says
Si, gracias lo voy a arreglar. Mira acá la receta en español si te es más fácil https://www.enmicocinahoy.cl/macarons-de-lucuma-lucuma-macarons/
Ania Salinas says
Súper, muchas gracias.
Te felicito de verdad por tus recetas son geniales, las seguía desde Europa y las sigo ahora acá desde USA, la torta de amapolas ya es un clásico de mi cocina. Veo que sacaste un libro, ojalá la hayas incluido, lo encargaré de inmediato!
Pilar Hernandez says
No, hay otras tortas en el libro, pero igual te lo recomiendo hay muchas recetas que no están en el blog.