Dulce de Leche Macarons

Ingredients
30 grams egg whites (about 1 egg)
27 grams sugar
39 grams almond meal
48 grams powdered sugar
Optional: Yellow/Brown gel food coloring
1 can dulce de leche

Directions

1. Line a baking sheet with a silicone mat or parchment paper.
2. Combine egg whites and sugar in the bowl of a stand mixer and whip on high until soft peaks. Add food coloring and beat until stiff peaks.
3. Sift almond meal and powdered sugar in a separate bowl then add to egg white mixture. Fold until batter is smooth and flows off the spatula in a ribbon. Transfer batter to a pastry bag and cut an inch off the bag. Hold the bag vertically and pipe one inch circles, leaving space between each macaron. Tap the sheet onto the counter five times to release air bubbles and smooth shells.
4. Let cookies sit at room temperature until a thin skin forms and the tops are dry to the touch, about 20-60 minutes depending on humidity.
5. Bake at 310 degrees F for 15 minutes. Let cookies cool completely and remove from baking sheet. Fill a pastry bag with dulce de leche and pipe filling onto cookies. Yields 15 macarons.