Today we are making these super fancy macarons. My newest macaron recipe is for these delicious Dulce de Leche Pecan Macarons.
The reason I’ve been posting so many macaron recipes lately is because I am writing a macaron ebook.
My goal with this ebook, is to compile the best, most detailed tips and steps that help me everyday to get the macarons I’ve always dreamed of.
Disclaimer: Initially I published this recipe as a Walnut Dulce de Leche Macaron, as I got a bit confused with the nuts lol. So a couple of people on instagram pointed out to me that these were actually pecans, and it was totally my mistake, guys! Anyway, the recipe will work with either Pecans, Walnuts, Almonds, or any other nuts you wish to substitute here!!
Since I was feeling fancy when I made these macarons, some of them got a little sprinkle of golden powder over the walnut on top.
A little golden touch will go a long way, just like in my Dulce de Leche Macarons.
These Dulce de Leche Pecan macarons I bring today are kind of similar to my Dulce de Leche macarons, but this time, I didn’t make a chocolate shell, and also added the pecan buttercream to the filling.
Actually, about the shells, I added 1/2 teaspoon of cocoa powder to the shells. Just because I wanted a little tan color to my shells, I didn’t want my macarons to have that super bright cream color.
Since I was just looking for a slight tan, I added just a touch of cocoa powder to the batter. You can use food coloring if you want to, but the cocoa powder worked just like I wanted.
Ideas for Macaron Fillings
That’s a question I get a lot. Where do I get my ideas for macaron fillings?
I research a lot, I look at macaron/dessert pictures pretty much all day long, like it’s my job. Well, it is my job, actually lol.
And I keep a list of macaron flavors around me. Everyday, I add some new ideas to the list. It may be ideas that never really get accomplished. But somehow, writing down ideas every day, allows my creative process to flow better.
The pecans and dulce de leche were two separate ideas on my list, that ended up merging together. I was planning on making dulce de leche and banana macarons, and a separate walnuts one.
Anyway, I have many more ideas for macaron flavors on my list, to which I add everyday.
If you would like some macaron filling ideas, check out my Macaron section on my recipes.
I can give you a few ideas, some of my favorites:
- Neapolitan Macarons
- Toffee Macarons
- Blackberry Macarons
- Samoa Cookie Macarons
- Brigadeiro Macarons
- French Vanilla Macarons
- Coffee Macarons
- Espresso Chocolate and Peanut Butter Macarons
- Pecan Macarons
Now, let’s talk about the filling of the Dulce de Leche Macarons.
If you want, you can use store-bought dulce de leche, or make your own.
It’s very simple to make your own dulce de leche.
HOW TO MAKE DULCE DE LECHE WITH CONDENSED MILK
Simply start with a can of condensed milk. Now, there are several options here.
- Making dulce de leche in the oven– Pour the inside of the condensed milk can in an oven-proof pan, and bake over a water bath for about 2-3 hours, stirring in between, covered with foil, at 350F.
- Making dulce de leche on the stove top– there are two ways to make dulce de leche on the stove top with a sealed can of condensed milk.
- First is to use a pressure cooker, which is the fastest way. Place sealed can in a pressure cooker full of water, covering the can by at least 2 inches. Cook under pressure for 30 minutes. Let pressure release naturally and let can and water both cool down all the way before removing and opening the can.
- If you just want to use a regular pot, make sure it’s a large pot of water, where the can will be submerged the whole time. Boil sealed can for about 2 1/2 hours. Let can and water cool down all the way before removing and opening the can.
Regardless of the method you choose to make your dulce de leche, make sure to always let it cool down before handling it. And leave it in the fridge for a few hours before piping so dulce de leche will be cold and have proper texture.
If you would like any tips on how to make french macarons, you can read the instructions very carefully down below, as I try to be super into the details.
Also, I have a tone of information on my other macaron recipes, I am always giving tips, or different information on my posts. Make sure to check them out.
And you can wait for my ebook, also, since should be ready soon (how soon? that’s a question I am also asking myself, as I am trying to stick to my deadline, but sometimes, it’s a bit tricky)
I hope you liked today’s recipe, and I also hope you’re looking forward to the ebook, as much as I am!
Keep baking, keep practicing, keep evolving, growing, learning, shining! I see you, beautiful soul! Thank you for being here, for the support, for the love, and for spending your time learning how to bake with me!
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Dulce de Leche Pecan Macarons
These Dulce de Leche Pecan Macarons are filled with pecan buttercream, and dulce de leche, topped with a little piping of dulce de leche.
- 3 egg whites 100 grams 3.5 oz
- 1/2 cup white granulated sugar 100 grams 3.5 oz
- 1 cup almond flour 96 grams 3.4 oz
- 3/4 cup powdered sugar 90 grams 3.17 oz
- 1/2 teaspoon cocoa powder optional, to give the macarons a slightly tan color
- 1/3 cup walnuts shelled
- 4 tablespoons unsalted butter 56 grams, 2 oz
- 1/2 cup powdered sugar 63 grams, 2.75 oz
- 1/4 teaspoon vanilla extract
Dulce de Leche
- 1 can condensed milk or
- 1/3 cup dulce de leche
Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
Line two baking sheets with parchment paper or silicon mat.
Under my parchment, I put a layout with circles that measure about 1 1/2 inches each. That’s how big I like to pipe my macarons.
Measure out all of your ingredients.
Sift powdered sugar, almond flour, and cocoa powder (if using) together. Set aside.
Now you can finally start.
Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
Make sure the bottom of the bowl isn’t touching the simmering water.
Transfer mixture to the bowl of a stand mixer. (I use my kitchenAid bowl when doing this, because it makes it easier)
With the whisk attachment, whisk mixture on high speed for a few minutes until stiff peaks are formed.
Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
Pour powdered sugar and almond flour into stiff whites.
Start folding gently forming a letter J with a spatula. Add the food coloring at this point if you would like to use any.
It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have to have a couple failed batches before you get this right.
First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
This is the most important part about making macarons in my opinion.
Once you’ve piped as many 1 1/2” circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
Pre-heat the oven to 325F.
Bake one tray at a time.
Bake for 4 minutes, rotate tray.
Bake for 4 more minutes, check if it needs to be rotated again. You will know if it needs to be rotated again depending on how the macarons are baking. Take a look at them, if one side seems taller then the other, maybe you have to rotate the tray again.
Bake for around 2-4 more minutes. Really keep an eye out, not to overbake.
When baked, the macarons will have a deeper color and formed feet.
Remove from the oven and bake the other tray.
Let the macarons cool down before proceeding with the filling.
Process the pecans in the food processor, until finely ground. Set aside.
Cream butter in the electric mixer, for 1 minute.
Sift powdered sugar. Add to the mixer. Also add the finely ground walnuts. Mix on low until combined.
Then, turn speed to high, and cream for 1 min.
Add vanilla. Mix until combined.
Place filling in a piping bag lined with a small round tip.
Dulce de leche
To make dulce de leche at home, you take many different approaches. Check the post above to read 3 different approaches on how to make dulce de leche from a can of condensed milk.
My favorite way to make dulce de leche starts with an unopened can of condensed milk. Place sealed can in a pressure cooker with enough water to cover it plus at least 2 inches.
Then, bring the water to a boil and cook under pressure for 30 minutes.
Let pressure release naturally and let can and water cool down all the way before removing and opening the can.
When you open the can, it will be a thick darkened caramel inside.
Place contents in a container and put it in the fridge until cold and firm.
How to assemble
Pipe a circle of buttercream around the edges of the macaron, in a way that you have a little hole in the middle. Fill the little hole with a bit of dulce de leche. Don’t overfill it. Place another shell on top.
These Dulce de Leche Walnut Macarons are best stored for up to 7 days in the fridge. If you want to freeze them, just make sure to package them really well, in a container in the freezer, and keep it for 1 month.