Mexican Spice Macarons with Dulce de Leche
  • 120g egg whites (about 4 egg whites)
  • 35g sugar
  • 150g finely ground almonds or almond flour
  • 150g powdered sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon cocoa
  • 1 portion of instant coffee (7g)
  • ½ teaspoon cinnamon
  • 150g sugar
  • 50g water
  • 1 can sweetened condensed milk
  1. Start with the syrup: Bring 50g water and 150g sugar to 230°F on a candy thermometer.
  2. While the syrup is cooking up, whip 60g of the egg whites to soft peaks in your stand mixer, adding 35g sugar.
  3. Once the syrup has reached 230°F, slowly pour it into the egg whites and continue to whip on medium high speed for about 15 minutes until you have a shiny meringue.
  4. While your meringue is whipping up, sift the almond flour and powdered sugar in a bowl and preheat your oven to 320°F.
  5. Mix the remaining 60g of egg whites and the sifted almond and powdered sugar to a creamy pasture.
  6. Add the vanilla, cinnamon, cocoa and coffee into your pasture until well combined.
  7. Carefully fold in the meringue. Make sure not to overstir your batter, stop folding once it is shiny and thick flowing.
  8. Fill the mixture into a 20 inch pastry bag fitted with a round tip and pipe your macarons on a parchment covered baking sheet.
  9. The batter will set and flatten a little so make sure to leave at least 1inch spacing in between. They should have a little nipple on top right after piping them onto the sheet but don't worry, that nipple will flatten while the batter sets.
  10. Let the macarons dry for 20-30 minutes until dry to the touch.
  11. Bake your macarons in your preheated oven for 10 minutes.
  12. Keep the temperature at 320°F.
  13. FILLING: Pour 1 can of sweetened condensed milk into a microwavable dish and microwave for 4 minutes while stopping and stirring the milk every 1 minute. It is better to use a flat dish such as a pie pan, since that prevents the milk from rising too high and overflowing in the microwave.
  14. Once your macarons are cooled down, fill the dulce de leche in a piping bag and spread the filling onto your macaron halves. Stick together, sprinkle with cocoa powder and you're done!
Recipe by Sugary & Buttery at