Cashew Dulce de Leche French Macaron Recipe
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
Probably the one of the most decadent French macaron recipes you'll find - rich dulce de leche between two cashew macaron shells. Perfection!
  • For macaron shells:
  • 5 large egg whites, aged
  • 100 grams almond flour (I used Bob's Red Mill)
  • 80 grams finely ground roasted cashews (raw works fine too)
  • 240 grams powdered sugar
  • ½ teaspoon sea salt
  • ¼ cup plus 2 Tablespoons fine granulated cane sugar (I pulsed evaporated cane juice in a spice grinder)
  • ¼ cup finely chopped roasted cashews, for sprinkling
  • For filling:
  • One 14 ounce (380 grams) can dulce de leche
  1. For macaron shells: Bring aged egg whites to room temperature. Weigh out 140 grams. (If there is less, don't panic. The recipe will still work.)
  2. Line four baking sheets with silicone baking mats or parchment paper. Sift almond flour, ground cashews, powdered sugar, and salt together in a large bowl.
  3. Place egg whites in the bowl of an electric stand mixer fitted with the whisk attachment. Start whipping on medium speed. (Whipping slowly creates a stable meringue structure.) After a few minutes, the egg whites will being to foam. When they are almost fully whipped, slowly add the cane sugar a tablespoon at a time. Continue whipping. After all of the cane sugar has been added, turn the speed to high and whip to firm peaks.
  4. Add the dry ingredients to the egg whites all at once. Fold them together until a shiny magma-like mass forms. Don't be afraid to fold at the beginning, but as the batter starts to become shiny, watch it to see how it flows. Place 1 teaspoon of the batter on a silicone mat to test. If after 30 seconds it leaves a point on the top, it needs more folding. The batter should flow enough that it doesn't leave a point or spread too much. If it spreads too much, the macarons will not develop the proper "feet."
  5. Transfer the batter to a piping bag fitted with a plain, round ½" pastry tip. Pipe the batter into 1" circles about 1-2" apart. Sprinkle all or some of the piped macarons with the finely chopped cashews. Let the macarons sit on the cookie sheets at room temperature for 30 to 45 minutes. The tops will develop a skin that is dry to the touch.
  6. Preheat oven to 350 degrees Fahrenheit (180 degree Celsius). Place one baking sheet in the center rack of the oven. Reduce heat to 300 degrees F (150 degrees Celsius). Bake for 8 minutes, then rotate the baking sheet front to back and bake for an additional 5 minutes. As oven temperatures vary, to check for doneness, gently jiggle the macaron. It will stick to the baking mat and the center will feel set, not runny. Remove the baking sheet from the oven and let macarons cool completely on the sheet before trying to remove them.
  7. Increase the oven temperature back to 350 degrees F (180 degrees C) and repeat the process with the remaining baking sheets. (If you don't have four baking sheets to use, be sure to let them completely cool off before baking the next batch.)
  8. To fill and assemble: Open the dulce de leche and stir a little bit to loosen it. (The La Lechera brand I used was really thick--perfect for this, but required that I was extra gentle so I didn't crush the shells while filling them.)
  9. When the macaron shells have completely cooled, remove them from the baking sheets. Match up the macarons so that the ones with similar sizes are together. Turn half of them over and spread about 1 teaspoon of the dulce de leche on the bottom. Match up with the top and gently press together.
Slightly adapted from Small Plates and Sweet Treats by Aran Goyoaga
-Buy a digital scale if you can. I snagged one on sale and it really made things much easier and better results than without.
-Note from Aran: Filled macarons are best kept at room temperature. Storing them in the refrigerator will make them go soggy.
Yield: 3-4 dozen depending on how big they are piped. I got 38.
Recipe by Cafe Johnsonia at