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Sunday, May 23, 2010

Chocolate Dulce de Leche Macarons



makes 2 dozen macarons
macaron recipe adapated from
David Lebovitz

prep time: 35 min / cook time: 15-18 min

INGREDIENTS
1 c powdered sugar
1/2 c
almond powder/meal
3 tbsp unsweetened Dutch-process cocoa powder
2 large egg whites, room temperature
5 tbsp granulated sugar
1 c dulce de leche
* I used Farmhouse La Salamandra

INSTRUCTIONS
• Preheat oven to 350˚F.

Line two baking sheets with parchment paper.
• Have a pastry bag with a plain tip (about 1/2 inch) ready.
* I used Ateco Plain Tip #806.
• In a blender or food processor, grind together the powdered sugar, almond powder/meal and cocoa so there are no lumps.
• In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape.
• While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
• Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula.
• When the mixture is just smooth and there are no streaks of egg whites, stop folding and scrape the batter into the pastry bag.
* Standing the bag in a tall glass helps if you're alone.
• Pipe the batter on the parchment-lined baking sheets in 1 inch circles (about 1 tablespoon each of batter), evenly spaced 1 inch apart.
* I piped out my macarons into 1 1/2 inch circles.
• Dust cocoa on top of each macaron.
• Rap the baking sheet a few times firmly on the counter top to flatten the macarons.
• Bake for 15-18 minutes.
• Let cool completely then remove from baking sheet.

ASSEMBLY
• Pair up macarons that are the same size.
• Spread dulce de leche on one side of the macaron and then sandwich them together.

* You can pipe out the filling if you prefer.


** ADDIECAKES' NOTES **
• To help keep your macarons a consistent size, you can create a template on the computer and slip it under the parchment paper or draw out circles on the underside of the parchment in pencil.
This recipe did not use aged egg whites like most macaron recipes.
• I stacked two baking sheets when baking the macarons.
• If the macarons stick to the parchment paper after they have cooled, put a little bit of water between the baking sheet and parchment paper to help them come off more easily.
• Let macarons come to room temperature before serving. This doesn't take long, about 5 minutes.

Macarons can be stored up to 5 days in an airtight container.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

8 comments:

Jane Ko said...

Yum! I have yet to conquer the consistency of making macaroons.
Participate in my giveaway at http://atasteofkoko.blogspot.com/2010/05/men-can-cook-feat-classic-spaghetti.html

BlamEN said...

Too difficult to make. Make me some. :D

M. said...

your macarons look gorgeous, I bet they tasted great as well :)

kat said...

I've read other tutorials on macarons and they recommend 300F for 18-20 mins - did the 350F work well? I'm running into the underbaking/overbaking problem, which is hilarious after I solved the underwhipping/overwhipping problem. Any suggestions would be great! These look delicious.

Sami and Addie said...

@Jane: the consistency should be like "lava"

@Ben: hardy har har

@M: Thank you, they are super duper tasty!

@Kat: 350F worked well for this recipe, but it would probably depend on your oven. I did alter this recipe with other flavors and found that it browned the tops a bit, so I'm trying to figure out the temperature for non-chocolate macarons. Keep reading, other macarons flavors to come!

lisadlau said...

Are you sure you're not a seasoned pastry chef?

Sami and Addie said...

Thank you for the compliment Lisa! I wish I was a pastry chef, maybe in another life.

Cyndi said...

These look lovely! You make me want to make some.

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