1 tin of sweetened condensed milk, endless possibilities for tooth-rotting goodness. After my last attempt at macarons failed ...
... I was keen to have another go and loved the sound of dulce de leche macarons. I used the same recipe I have always used, from Tartelette but I paid closer attention to the whipping of the eggwhites and to keeping the temperature even in our crappy oven. To my relief the shells came out much better. The combination of the caramel and the chocolate was, well, sweet. Too sweet. I think macarons probably need some sort of contrast between the shell and the filling and that was lacking here. It might be better with some salt added to the caramel. But they sure look pretty.
The other half of the tin of caramel was destined for alfajores. I surfed around for a simple recipe, which I now can't find again, but I recall involved only flour, cornflour, salt, sugar, butter and water. The texture was good but they were too salty. I have to remember not to blindly follow the recipe when it comes to salt, as it is often too much. Overall though they were delicious and got the thumbs-up from a South American colleague.
