Ever since I made my Vanilla Bean Cupcakes filled with Dulce de Leche, I was convinced that those two flavors were a match made in heaven.
I’ve tried pairing them in every form I could think of—-cookies, ice cream, brownies. And then it came to me…………
Why not in Macarons!
I decided to flavor the shells with vanilla beans instead of using extracts or oils. The beans left a pretty speckled look to the shells that I just loved.
For the filling, I went with the “Easy Peasy” method of making dulce de leche by slowly cooking a can of sweetened condensed milk in a crock pot. It’s ridiculously easy to make and results in a beautifully luscious product. You simply MUST try it if you haven’t done it before.
I had intended to just fill the macarons with dulce de leche but it ended up oozing over the sides of the shells. And although it still would have tasted yummy, it didn’t look too eye-appealing. I decided to make a quick buttercream with the Dulce de Leche to give the same flavor but with a better consistency. Just as yummy in my opinion 🙂
I must admit that I was a bit sloppy with these little buggers. When I bake macarons, I am usually so meticulous and focus solely on them. But this time I was attempting to multitask in the kitchen and was trying to do a ton of different things at once. As a result, I was a bit careless when I piped the shells and they came out in all sizes and shapes—-My Bad!
But even though they weren’t Pierre Hermé perfect, it did prove once again that Vanilla Beans and Dulce de Leche are the new “IT” couple!
Vanilla Bean Macarons with Dulce de Leche Buttercream
Makes 18-20 Macarons
115 Grams Almond Meal
180 Grams Confectioners’ Sugar
100 Grams Egg Whites, aged at room temperature for 24 hours
25 Grams Granulated Sugar
Seeds from 1/2 Vanilla Bean Pod
Dulce de Leche Buttercream:
1 to 2 Cups Confectioners Sugar, sifted
½ Cup Unsalted Butter, at room temperature
3 to 4 Tablespoons Dulce de Leche
In a large bowl sift together almond meal and confectioners’ sugar to remove any lumps. Set aside.
In a mixing stand, whisk egg whites until frothy. Add vanilla beans and slowly add granulated sugar. Continue beating until stiff peaks are formed. Carefully begin incorporating dry mixture into the meringue—gently folding until all items have been integrated. This should take no more than 50 strokes.
Using a piping bag fitted with a large round tip, pipe small rounds of the mixture onto Silpat lined baking sheets. Rounds should be about 1½ inches in diameter. Once baking sheets are filled, tap the sheet carefully but firmly on the counter to remove any possible air pockets. Let baking sheets sit on the counter for 45 minutes to harden the outer shell before baking.
Bake at 280 degrees for 16-18 minutes. Transfer the pans to cooling rack and cool completely before removing shells from mats.
While shells are cooling, prepare the buttercream. In a large mixer bowl, whip the butter for several minutes until very light and fluffy. Slowly add the confectioners sugar until the butter becomes thicker and stiff. Add the Dulce de Leche and whip until combined. If needed, add a few more spoons of confectioners sugar until desired consistency is reached.
Transfer buttercream to a piping bag. Fill a macaron shell with the buttercream and sandwich with another shell.. Macarons can be stored in airtight containers for 3 to 4 days.
Note: The buttercream is on the sweeter side so I would suggest filling only a minimal amount 🙂
19 thoughts on “Vanilla Bean Macarons with Dulce de Leche Buttercream”
They look pretty darn close to Pierre Herme perfect to me! I love the dulce de leche in the can method! Delicious!
THANK YOU, Mike!!! And your photography is simply stunning!
Vanilla and caramel- it would be hard to find a better flavor combo! You did a great job, the macarons look amazing.
Thank You so much! It’s quite kind of you to stop by 🙂
These are gorgeous! I need to try that method of making dulce de leche.
Thanks Lauren! You really do need to try the dulce de leche! 🙂
Hi Nam! SO PRETTY!!!!! I love macarons and yours are just amazingly beautiful!
Nami—you really are TOO kind! Alohas!
Wow, lovely!! This is one of my favorite flavor combinations, too. When I work up the courage to make macarons, these are at the top of my list.
Thanks Megly! You can DEFINITELY make macarons! Just make sure you use a scale to weigh out the ingredients 🙂
Those look great! I have to ask, where did you get your cake stand? It’s awesome!
Thanks Meaghan! It’s actually my sister’s 🙂 She got it from Costco. Just got to love Costco!
I don’t often click on macaron images – but these looked pretty spot on! Thank you for sharing, I’m excited to try this combo 🙂
Thanks so much Sarah!
i was wondering how well they stayed together and whether the buttercream held up in room temperature. please let me know because i'm always looking for better fillings for the macarons i make:D
check my valentine's macarons out:)
Hi There!!! Thanks for stopping by 🙂
Yes, the buttercream held up quite well at room temperature as a filling. Cheers!
Can I know how long can the dulce de leche be kept in the fridge ? TQ
@Maria My gyno suggested Mirena about a year ago (I too, am babyless)and it ended up puncturing my uterus and floating around in my guts which then required thousands of dollars worth of emergency surgery. So, obviously I am not in the “safe for most women of reproductive age including sexually-active teens and women who have never been pregnant before”. just a possibility to be conscious of before everyone gets all IUD crazy..