Gérard Mulot's Dulce De Leche Macarons

Ingredients

For the cushed praline

• 1/3 cup sugar
• 1 cup unblanched almonds

For the Macarons

• 3 egg whites
• 50 g granulated sugar
• 200 g powdered sugar
• 110 g almonds, ground

Directions

1. 1

   In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. (Do not overbeat your meringue or it will be too dry and your macarons won't work.).

2. 2

   Combine the ground almonds and powdered sugar in a food processor and give them a quick pulse. (It will break the powdered sugar lumps and combine your almond with it evenly.)

3. 3

   Add them to the meringue and fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. (Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.).

4. 4

   Fill a pastry bag fitted with a plain tip with the batter and pipe small round onto parchment paper baking sheets. Sprinkle the praline powder over the shells.

5. 5

   Preheat the oven to 315°F

6. 6

   Let the macarons sit out for an hour to harden their shell a bit and bake for 8-10 minutes, depending on their size. Let cool completely.

7. 7

   Once cooled, sandwich them with the Dulce de Leche and enjoy!