Apparently dulce de leche and I are having a bit of a thing right now. Can you blame us?
After making cajeta I just had to make some dulce de leche too. It is strangely satisfying to watch the milk concentrate and carmelize right before your eyes.
Then I had to make multiple batches to see how big of a difference the amount of baking soda makes. Spoiler alert: it makes quite the difference in the final color and less of a difference in the taste. So needless to say I had a lot to use.
While eating it cold from the fridge on a spoon was a perfectly viable option in my eyes, I couldn’t wait to try more fun recipes with it!
So my brain got to clicking, which is always a little bit scary! If a lot of people make dulce de leche from cans of sweetened condensed milk and sweetened condensed milk makes yummy macaroons… why couldn’t dulce de leche?!
And if you are going to make caramelly macaroons, why not add pecans? I mean really, why not?
I envisioned it as a bit praline and a bit macaroon, or maybe like a german chocolate cake without the cake!
It takes longer to gather the whole three ingredients than it does to stir these up. Then just use a small cookie scoop or a couple of teaspoons to transfer small amounts of batter to a sprayed cookies sheet.
Bake them until they are golden and set. Easy peasy!
Of course I couldn’t help but add some chocolate to some of them. Just dunk the bottoms or drizzle a bit of melted chocolate on to take them to the next level!