Lucuma Macarons with dulce de leche buttercream

Macarons are, for me, the most elegant cookie, I love the crunchy exterior combined with the softness of the interior and how it can be adapted to infuse the flavors you want. You really want to experiment and learn how to do it.You can prepare the macarons and the cream filling 2 days before, and assemble the night before serving to allow flavors to blend and mature.Lucuma Macarons30 sandwiches
For the macarons,
Ingredients:

• 115 grams almond flour
• 200 grams powdered sugar
• 4 tablespoons Lucuma powder, I buy it on Amazon
• 4 large egg whites at room temperature (115 grams) (I usually keep it frozen and thaw the day before, and I have used them without problems, many recommend using old egg whites, at least separate the eggs the day before and leave them in a closed container on top of the counter)
• 1/8 teaspoon cream of tartar, optional
• 90 grams granulated sugar

Directions:

1. Sift the almond flour, weigh and then combine with the powdered sugar and Lucuma powder and sift again.
2. Prepare a baking sheet, cover with a Silpat or parchment paper.
3. In a very clean, dry bowl, beat the egg whites with the cream of tartar until frothy on medium speed, add the granulated sugar like rain, increase speed to high and continue beating until whites are stiff, shiny and smooth, the total mixing time depends on the power of the mixer, but it is at least 8-10 minutes.
4. Pour over the egg whites 1/3 of almond flour mixture, incorporate with fast-movement, stirring vigorously, add another third, and fold, then the last third, fold again. Test the consistency, place a teaspoon on a plate, it should flatten the top within 10 seconds, if too hard, stir vigorously 15 times and try again, so until desired consistency.
5.  When you are satisfied with the consistency put in a sleeve with large tip ( I use 104 Ateco) and form small dots. Set aside and let rest to form the crust for 30 minutes, you should be able to touch the macarons without them sticking to your fingers.
6. Preheat oven to 350F or 180C.
7. Bake for 10-15 minutes, they must rise and grow "feet." If they stick to the parchment, spray with water under the silpat or parchment paper, let stand 2 minutes and move to a rack to cool.

For the Dulce de leche buttercream:

• 115 grams of butter at room temperature
• 1/2 cup dulce de leche, I use La Lechera brand

Directions:

1. Working with a stand mixer with the paddle attachment, beat the butter until creamy and pale, about 2 minutes, add the dulce de leche and continue beating on medium speed until completely blended, about 5 minutes.
2. Fill the macarons with the dulce de leche buttercream and let stand overnight in a closed box or tray on the counter, do not refrigerate.