Gérard Mulot's Dulce De Leche Macarons

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“From the cookbook: Gérard Mulot : Pâtissier à Saint-Germain-des-Prés. I found this English translation on tartelette.blogspot.com This recipe pointed to David Lebovitz's Dulce De Leche recipe for the filling. Anyway... for those of you who don't know Gérard Mulot -it's a big famous bakery in France that's supposed to be super delicious. Yield is a guess for me.”
1hr 6mins

Ingredients Nutrition


  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 315°F
  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!

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