Kelly Madey created this cookie recipe for the Nestlé Kitchens Holiday Cookie Contest. The macarons bake up nicely and she caramelizes Nestlé sweetened condensed milk for a gooey and delicious filling to create the perfect cookie sandwich.
The Nestlé Kitchens blog has more details on all the cookie contest finalists.
- 1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
- 1/2 teaspoon coarse sea salt
- 1 cup powdered sugar
- 1/2 cup almond flour or almond meal
- 2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa, plus extra for optional garnish
- 1/8 teaspoon salt
- 2 large egg whites, at room temperature (reserve yolks for another use)
- 1 tablespoon granulated sugar
PREHEAT oven to 425° F. Fill a 13 x 9-inch baking pan halfway up with water. Pour the sweetened condensed milk in a 1- to 2-quart (8-inch-square) casserole baking dish. Cover with foil and place in the water bath. Bake for 1 hour. Stir. Remove foil and continue to bake for another 15 minutes or until the milk is a medium caramel color. Sprinkle with sea salt. Stir. Let cool to room temperature, then cover and refrigerate. Dulce de leche mixture will thicken as it cools.
LINE 2 baking sheets with parchment paper.
SIFT together the powdered sugar, almond flour, baking cocoa and salt into a medium bowl; stir.
BEAT egg whites until soft peaks form. With the mixer running, add the granulated sugar and continue to beat until stiff peaks form. Gently fold the whipped egg whites into the dry ingredients until combined. The mixture will look very dry but it will come together. Keep folding until it resembles a wet cake batter.
PLACE macaron batter in a large freezer bag. Snip ¼ inch off the corner of the bag. Pipe the batter into 1-inch circles spaced about 1 inch apart on prepared baking sheets. Let stand for 30 minutes.
PREHEAT oven to 350° F. Bake macarons one batch at a time for 10 minutes. Macarons will have puffed and look dry on the top. Let cool completely; remove from parchment paper.
PLACE 1 teaspoon of chilled dulce de leche on the bottom of 16 macarons. Place remaining macarons on top making 16 sandwich cookies. Keep refrigerated until ready to serve. Dust with baking cocoa before serving.
You will not use all of the dulce de leche for this recipe. Refrigerate and reserve for another use.