Argentina’s Dulce de Leche Chimichurri Macaron
About This Recipe
A creative macaron that pairs dulce de leche filling with chimichurri sauce, built on almond and coconut flour shells for a Paleo-friendly take on the classic French cookie with Argentine flavors.
The Argentinian chimichurri sauce is a traditional accompaniment to grilled meats, while dulce de leche, or "caramelized milk," has its roots in Spanish and Italian cuisines. This dessert brings together these two iconic flavors in a Paleo-friendly macaron.
Ingredients
- 2 egg whites
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated erythritol
- 1 pinch salt
- 1/4 cup unsalted butter, softened
- 2 tbsp dulce de leche, Paleo-friendly
- 2 tbsp chimichurri sauce, Paleo-friendly
- 1 tsp cacao powder (optional)
Instructions
- 1
Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and set aside.
- 2
In a mixing bowl, beat egg whites until stiff peaks form. Set aside.
- 3
In another bowl, combine almond flour, coconut flour, erythritol, and salt. Gradually fold in the beaten egg whites into the dry mixture.
- 4
Add softened butter to the batter and mix until fully incorporated.
- 5
Prepare a piping bag with a round tip. Fill the bag with half of the batter and pipe 1-inch circles onto the prepared baking sheets.
- 6
Bake for 12-15 minutes, or until the macarons have formed feet. Allow them to cool on the baking sheet.
- 7
Once cooled, sandwich two cookies together with dulce de leche and chimichurri sauce as filling. If desired, dust with cacao powder before serving.
Chef's Notes
This recipe uses Paleo-friendly ingredients to create a dessert that adheres to the Paleo diet. It is easy to make and can be customized with different flavors or shapes as desired.