Churro Macarons

Name: Churro Macarons
Ingredients: 7 ounces, weight Powdered Sugar, Divided; 4 ounces, weight Almond Meal/flour, Sifted; 1/2 teaspoons Ground Cinnamon; 4 ounces, fluid Egg Whites, Room Temperature; 3-1/2 ounces, weight Granulated Sugar; 1/2 cups Powdered Sugar; 2 Tablespoons Milk; 3-1/2 teaspoons Cinnamon Sugar (store Bought Or Homemade); 1/2 cups Unsalted Butter, Room Temperature; 1 cup Powdered Sugar; 1/4 teaspoons Salt; 1/4 cups + 5 Tablespoons Dulce De Leche

12 ingredients

1 steps

Ingredients

7 ounces, weight Powdered Sugar, Divided
4 ounces, weight Almond Meal/flour, Sifted
1/2 teaspoons Ground Cinnamon
4 ounces, fluid Egg Whites, Room Temperature
3-1/2 ounces, weight Granulated Sugar
1/2 cups Powdered Sugar
2 Tablespoons Milk
3-1/2 teaspoons Cinnamon Sugar (store Bought Or Homemade)
1/2 cups Unsalted Butter, Room Temperature
1 cup Powdered Sugar
1/4 teaspoons Salt
1/4 cups + 5 Tablespoons Dulce De Leche

Directions

1

["FOR THE MACARON:", "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 powdered sugar and all the almond flour to form a fine powder. Then sift sugar mixture 2 times. Sift remaining powdered sugar 2 times also. In a large bowl combine almond flour mixture, remaining powdered sugar and cinnamon.", "Add egg whites to stand mixer bowl with whisk attachment. Whisk whites on medium speed until foamy. Then gradually add the granulated sugar. 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 ( I used Ateco # 804). With piping tip 1/2 inch above the template , pipe 1 1/2 inch circles onto parchment paper lined baking sheets. Once finished gently tap baking sheet on your work surface to release and air bubbles and help form the \"feet\"" of the macarons.""