Macaroons with dulce de leche
Ingredients for 50-60 macaroons:
3 egg whites (about 110 g)
250 g icing sugar
40 g powdered sugar
120 g ground almonds
20 g sunflower seed powder (or more almonds)
½ grated tonka bean
1 teaspoon ground mahleb
1 can sweetened condensed milk (390 g)
The preparation starts with the condensed milk. As it is sealed in his tin, put it in a pressure cooker on a clean kitchen cloth. Fill with water up to 2/3 of its lying height. Boil the can over low heat for 70 minutes (if you use a normal saucepan, count 210 minutes). As a result, you will get a thick paste of an irresistible caramel flavor. Before opening the box, leave aside to cool.
Sift and mix the sunflower seed and almond powder (you can grind yourself the right amount of seeds in a coffee grinder), the mahleb, tonka bean and sugar. Reserve the largest seed particles on the sieve for other use.
In another bowl, beat the egg whites with a pinch of salt. When they start to foam, pour in half the sugar. When the mixture becomes firm and snow-like, add the rest of it. Then incorporate the dry mixture, working gently with a silicone or wooden spatula. Normally, you will get a shiny and thick paste.
Using a pastry bag, shape biscuits (2-3 cm in diameter). Do this on a special macaroon silicone sheet or on a piece of baking paper. Leave the cookies to dry at room temperature about 30 minutes. This will give the typical smooth crust of the macaroons.
Bake at 160°C between 9 and 12 minutes (cooking time varies from oven to oven). Cool on a wire rack or a bamboo mat. Pair the biscuits, coating them with dulce de leche (use a piping bag if you want) .
Store the macaroons in a metal box to preserve their flavor longer.