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. 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. 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. 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. Preheat the oven to 315°F 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. Once cooled, sandwich them with the Dulce de Leche and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
