Dulce de Leche Macarons

I am sort of in love with macarons. Ok, so that's really a lie...I am infatuated with them. Delicate, fragile, sweet meringue sandwiched with a smooth filling...mmm.

I have become quite partial to Dulce de Leche since discovering it a couple of weeks ago, so I decided to combine it with my other love: the French macaron.

I topped these macarons with an almond praline for a bit of crunch; however this is optional.

Praline

1/3 cup caster sugar
1 cup almonds

Combine sugar and almonds in a heavy bottomed saucepan over low heat. Toss almonds through sugar and heat until the sugar caramelises and coats the almonds evenly.


Pour almonds on to a piece of non-stick baking paper and allow to cool for 15 minutes. Break praline up and place in a food processor. Pulse until ground finely.

Macarons

3 egg whites
2 tbl caster sugar
1 1/4 cups icing sugar
1 cup almond meal

Preheat oven to 150 celsius (130 fan forced) and prepare two trays with non stick baking paper. Beat egg whites until soft peaks form. Slowly add caster sugar and beat until dissolved. Gently fold in icing sugar and almond meal until well combined (be careful not to over-work the mixture).


Transfer mixture to a piping bag and pipe rounds approximately 1 inch in diameter. Sprinkle almond praline over the top and leave macarons to set for one hour before placing in oven. Bake for 20 - 22 minutes. Leave macarons to cool for 5 minutes before removing from tray with an offset spatula.

Sandwich with dulce de leche and savour each bite...