Name: Churro Macarons
Total time: PT7200.0S
Yield: 6
Ingredients: 7 ounce Powdered Confectioners Sugar; 4 ounce Almond Flour; 1/2 teaspoon Ground Cinnamon; 4 Large Egg; 3.5 ounce Granulated Sugar; 1 1/2 cup Powdered Confectioners Sugar; 1 tablespoon Milk; 3 1/2 teaspoon Cinnamon Sugar; 1/2 cup Unsalted Butter; 1/4 teaspoon Salt; 1/4 cup Dulce de Leche; 5 tablespoon Dulce de Leche

A cinnamon macaron topped with cinnamon sugar and filled with a dulce de leche and dulce de leche buttercream.

Oven

Advanced

Churro Macarons

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Macaron

Powdered Confectioners Sugar

ounce

Almond Flour

Ground Cinnamon

teaspoon

Large Egg

Granulated Sugar

Topping

Milk

tablespoon

Cinnamon Sugar

Filling

Unsalted Butter

Salt

Dulce de Leche

Food Processor

Stand Mixer

Fridge

Prepare circle templates (1 1/2 inch circle, 1/2 inch apart) and line baking sheets with parchment paper, placing template under parchment.

In a food processor, pulse 1/3 of the {@0:} and all the {@1:} to form a fine powder. Then sift sugar mixture 2 times.

In a food processor, pulse 1/3 of the Powdered Confectioners Sugar (7 ounce) [divided] and all the Almond Flour (4 ounce) [sifted] to form a fine powder. Then sift sugar mixture 2 times.

In a food processor, pulse 1/3 of the Powdered Confectioners Sugar (7 ounce) and all the Almond Flour (4 ounce) to form a fine powder. Then sift sugar mixture 2 times.

Sift remaining powdered sugar 2 times. In a large bowl combine, almond flour mixture, remaining powdered sugar and {@0:}.

Sift remaining powdered sugar 2 times. In a large bowl combine, almond flour mixture, remaining powdered sugar and Ground Cinnamon (1/2 teaspoon).

In a stand mixer bowl with whisk attachment, add {@0:}. Whisk whites on medium speed until foamy.

In a stand mixer bowl with whisk attachment, add Large Egg (4 N/A) [room temperature, separated]. Whisk whites on medium speed until foamy.

In a stand mixer bowl with whisk attachment, add Large Egg (4). Whisk whites on medium speed until foamy.

Then gradually add the {@0:}. Once all sugar is added, scrape down the sides of the bowl. Increase mixer speed to high and whisking until stiff, firm, glossy peaks form.

Then gradually add the Granulated Sugar (3.5 ounce). Once all sugar is added, scrape down the sides of the bowl. Increase mixer speed to high and whisking until stiff, firm, glossy peaks form.

Next, sift the powdered sugar mixture 1/3 at a time over the egg white mixture and carefully fold using a large silicone spatula until mixture is smooth and shiny. Repeat process for the remaining 2/3 of the powdered sugar mixture.

Place the macaron mixture into a piping bag with a round tip. With piping tip 1/2 inch above the template, pipe 1 1/2 inch circles onto the parchment paper lined baking sheets.

Once finished gently tap baking sheet on your work surface to release any air bubbles and help form the "feet" of the macarons. Let macarons stand at room temperature for 30 minutes.

During this time, preheat oven to 375 degrees F (190 degrees C). Macarons will be ready to bake when they no longer stick to your finger when lightly touched.

When ready, bake the macarons for 10-13 minutes. Keep an eye on them so they don't burn. Rotate baking sheets halfway through to promote consistent baking. Macarons will be ready when they are crisp and firm.

Remove from oven and let cool for 2-3 minutes. Then carefully remove the macarons from parchment paper and place on a wire rack to cool completely.

For the topping: In a small bowl, whisk together the {@0:} and {@1:} to a thin spreadable consistency. Brush the top of each with a light coat of glaze.

For the topping: In a small bowl, whisk together the Powdered Confectioners Sugar (1/2 cup) and Milk (1 tablespoon) to a thin spreadable consistency. Brush the top of each with a light coat of glaze.

Then sprinkle with about an 1/8 teaspoon or less of {@0:} each. Set aside and let the glaze dry.

Then sprinkle with about an 1/8 teaspoon or less of Cinnamon Sugar (3 1/2 teaspoon) each. Set aside and let the glaze dry.

For the filling: In a stand mixer, beat the {@1:} until fluffy. Add the {@0:} and {@2:} until well combined.

For the filling: In a stand mixer, beat the Unsalted Butter (1/2 cup) [room temperature] until fluffy. Add the Powdered Confectioners Sugar (1 cup) and Salt (1/4 teaspoon) until well combined.

For the filling: In a stand mixer, beat the Unsalted Butter (1/2 cup) until fluffy. Add the Powdered Confectioners Sugar (1 cup) and Salt (1/4 teaspoon) until well combined.

Then add {@0:} and mix until fully incorporated. Place the mixture in a piping bag or Ziplock bag with the tip cut off.

Then add Dulce de Leche (1/4 cup) and mix until fully incorporated. Place the mixture in a piping bag or Ziplock bag with the tip cut off.

Using the remaining {@0:}, spread on a thin layer, about a teaspoon or less, on half the macarons.

Using the remaining Dulce de Leche (5 tablespoon), spread on a thin layer, about a teaspoon or less, on half the macarons.

Then over that, pipe on a bit of the dulce de leche buttercream.

Place the remaining macarons over the filled ones and carefully sandwich together. Place macarons in the fridge and wait 24 hours before eating. I know it's torture, but you can go lick the bowl of buttercream instead.

Churro Macarons

4.6

2HRS

$2.24

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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