Gérard Mulot'S Dulce De Leche Macarons

• For the cushed praline
• 1/3 cup sugar
• 1 cup unblanched almonds
• For the Macarons
• 3 egg whites
• 50 g granulated sugar
• 200 g powdered sugar
• 110 g almonds, ground

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 315u0b0F
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!

praline, sugar, unblanched almonds, egg whites, sugar, powdered sugar, almonds

Taken from www.food.com/recipe/g-rard-mulots-dulce-de-leche-macarons-314240 (may not work)