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)
- 1/8 teaspoon cream of tartar, optional
- 90 grams of granulated sugar
For the Dulce de leche buttercream,
- 115 grams of butter at room temperature
- 1/2 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 1/3 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.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Cookies
- Method: Oven
- Cuisine: Peruvian/Chilean