Delight in the exquisite combination of crisp macaron shells, made using the Italian meringue method, filled with rich and creamy dulce de leche. These macarons are a sweet indulgence that will impress your taste buds.
Instructions: Prepare a baking sheet lined with parchment paper. Sift together the almond flour and powdered sugar. Set aside. In a saucepan, combine granulated sugar and water. Heat over medium heat until it reaches 118C 244F on a candy thermometer to make the Italian meringue. While the sugar syrup is heating, start whipping the aged egg whites and cream of tartar in a clean, dry bowl until soft peaks form. When the sugar syrup reaches the desired temperature, slowly pour it into the whipped egg whites in a thin stream while continuing to whip on high speed. Whip until the meringue is glossy and stiff peaks form. Fold the sifted almond flour and powdered sugar mixture into the meringue in three additions. Add vanilla extract and a pinch of salt. Mix until the batter reaches a smooth, lava-like consistency. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheet. Tap the baking sheet on the counter to remove air bubbles and let the macarons rest for 30 minutes to develop a skin. Preheat your oven to 150C 300F. Bake the macarons for 15-18 minutes until they have risen and have firm, glossy shells. Remove from the oven and let them cool completely on the baking sheet before carefully removing them. Once the macarons are completely cooled, spread a dollop of dulce de leche on the flat side of one macaron and sandwich it with another macaron. Repeat with the remaining macarons and filling. Serve and enjoy your Italian Meringue Macarons with Dulce de Leche Filling!
