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Dulce de Leche Walnut Macarons

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.

Course Dessert
Cuisine French, Gluten-Free
Keyword macarons
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 26 macarons
Calories 150 kcal

Ingredients

Macaron Shells

  • egg whites 100 grams 3.5 oz
  • 1/2  cup  white granulated sugar 100 grams 3.5 oz
  • 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

Walnut Buttercream

  • 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

Instructions

Macaron Shells

  1. Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
  2. Line two baking sheets with parchment paper or silicon mat.
  3. 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.
  4. Measure out all of your ingredients.
  5. Sift powdered sugar, almond flour, and cocoa powder (if using) together. Set aside.
  6. Now you can finally start.
  7. 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.
  8. Make sure the bottom of the bowl isn’t touching the simmering water.
  9. Transfer mixture to the bowl of a stand mixer. (I use my kitchenAid bowl when doing this, because it makes it easier)
  10. With the whisk attachment, whisk mixture on high speed for a few minutes until stiff peaks are formed.
  11. 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.
  12. 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.
  13. Pour powdered sugar and almond flour into stiff whites.
  14. Start folding gently forming a letter J with a spatula. Add the food coloring at this point if you would like to use any.
  15. 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.
  16. 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.
  17. Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
  18. If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
  19. Test again.
  20. Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
  21. 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.
  22. This is the most important part about making macarons in my opinion.
  23. 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.
  24. 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.
  25. Pre-heat the oven to 325F.
  26. Bake one tray at a time.
  27. Bake for 4 minutes, rotate tray.
  28. 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.
  29. Bake for around 2-4 more minutes. Really keep an eye out, not to overbake.
  30. When baked, the macarons will have a deeper color and formed feet.
  31. Remove from the oven and bake the other tray.
  32. Let the macarons cool down before proceeding with the filling.

Pecan Buttercream

  1. Process the pecans in the food processor, until finely ground. Set aside.

  2. Cream butter in the electric mixer, for 1 minute.
  3. Sift powdered sugar. Add to the mixer. Also add the finely ground walnuts. Mix on low until combined.
  4. Then, turn speed to high, and cream for 1 min.
  5. Add vanilla. Mix until combined.
  6. Place filling in a piping bag lined with a small round tip.

Dulce de leche

  1. 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.
  2. 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.
  3. Then, bring the water to a boil and cook under pressure for 30 minutes.
  4. Let pressure release naturally and let can and water cool down all the way before removing and opening the can.
  5. When you open the can, it will be a thick darkened caramel inside.
  6. Place contents in a container and put it in the fridge until cold and firm.

How to assemble

  1. 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.

Storage

  1. 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.
Nutrition Facts
Dulce de Leche Pecan Macarons
Amount Per Serving
Calories 150
* Percent Daily Values are based on a 2000 calorie diet.