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Dulce De Leche Walnut Macarons 41.png

Dulce De Leche Walnut Macarons

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🍮 Treat yourself to rich, caramel-flavored Dulce de Leche Pecan Macarons with delicate shells and creamy buttercream.
🌰 Enjoy the delightful combination of nutty pecan buttercream and smooth dulce de leche for a sophisticated dessert experience.

  • Total Time: 1 hour 40 minutes
  • Yield: About 30 macarons 1x

Ingredients

Scale

100 grams egg whites

100 grams granulated sugar

105 grams almond flour

105 grams powdered sugar

1/2 teaspoon cocoa powder (optional, for a slight tan color)

1/3 cup shelled pecans

4 tablespoons unsalted butter (56 grams)

1/2 cup powdered sugar (63 grams)

1/4 teaspoon vanilla extract

1 can condensed milk (for homemade version)

1/3 cup dulce de leche (for store-bought option)

Instructions

1-Getting started with Dulce De Leche Walnut Macarons: is all about following simple steps that lead to amazing results. First, gather your ingredients and preheat the oven to 300 degrees F, as noted in the recipe details. Line your baking sheets with parchment paper to set the stage for those crisp shells. This preparation takes about 1 hour, making it a manageable project even on a busy day.

2-Next: sift together 105 grams powdered sugar, 105 grams almond flour, and 1/2 teaspoon cocoa powder if you’re using it. In another bowl, whisk 100 grams egg whites and 100 grams granulated sugar over a double boiler until frothy and fully dissolved. Once that’s done, transfer the mixture to a mixer and whip it from low to high speed until stiff peaks form, which helps create that light, airy texture.

3-Now: gently fold the sifted dry ingredients into the meringue until the batter is glossy and flows smoothly. Pipe 1 1/2-inch circles onto your prepared sheets, tap to release air bubbles, and let them rest for 20-40 minutes until dry. Bake one tray at a time for 15-20 minutes, rotating every 5 minutes for even results. Cool the shells completely before moving on.

4-Making the Pecan Buttercream and Assembly: For the pecan buttercream, finely grind 1/3 cup shelled pecans in a food processor. Cream 4 tablespoons unsalted butter with a mixer, then add 1/2 cup powdered sugar and the ground pecans on low speed until combined. Increase speed for about a minute, add 1/4 teaspoon vanilla extract, and mix well before transferring to a piping bag.

5-If you’re making homemade dulce de leche, place 1 can condensed milk in a sealed container in a pressure cooker, cover with water by at least 2 inches, and cook at pressure for 30 minutes. Cool it completely and refrigerate until firm. For assembly, pipe the pecan buttercream in a ring on one shell, fill the center with dulce de leche without overfilling, and top with another shell. Chill for at least one hour before serving, and remember adaptations like using aquafaba for vegan options. This step-by-step covers about 255 words, guiding you through the full process with ease.

Last Step:

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Notes

🎨 Use gel food coloring sparingly to avoid changing batter texture.
⚖️ Use a kitchen scale for precise measurements and oven thermometer for accurate baking.
🔄 Rotate trays during baking for even cooking.
❄️ Store macarons refrigerated up to 7 days or freeze airtight up to 1 month.

  • Author: Brandi Oshea
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Whipping, folding, baking, assembling
  • Cuisine: French

Nutrition

  • Serving Size: 1 macaron
  • Calories: 150