1-Gathering and Prepping Ingredients: Sift the 105 grams powdered sugar, 105 grams almond flour, and 1/2 teaspoon cocoa powder together to remove any lumps. Whisk the 100 grams egg whites and 100 grams granulated sugar over simmering water until frothy and the sugar dissolves. This step builds a stable base for your meringue.

2-Making the Meringue: Transfer the egg white mixture to a mixer and whisk until you get stiff, glossy peaks. This creates that fluffy texture essential for the shells. Gently fold in the sifted dry ingredients until the batter flows smoothly, just like a thick ribbon.

3-Piping and Drying the Shells: Pipe 1 1/2-inch circles onto your prepared sheets and tap to release air bubbles. Use a toothpick to pop any stubborn ones. Let the shells dry for 20-40 minutes until they feel dry to the touch, which helps them form those cute feet.

4-Baking the Macarons: Preheat your oven to 300°F and bake one tray at a time, rotating every 5 minutes for even results. The shells should bake for 15-20 minutes until they have feet and aren’t wobbly. Cool them completely before adding the filling.

5-Preparing the Pecan Buttercream: Grind the 1/3 cup pecans finely in a food processor. Cream the 4 tablespoons unsalted butter, then mix in the 1/2 cup powdered sugar, ground pecans, and 1/4 teaspoon vanilla extract until smooth. Scoop it into a piping bag for easy use.

6-Making the Dulce de Leche: Cook a sealed can of condensed milk in a pressure cooker under water for 30 minutes, or use 1/3 cup store-bought dulce de leche. Let it cool fully before using to avoid any mishaps.

7-Assembling Your Macarons: Pipe a ring of pecan buttercream around one shell’s edge, add dulce de leche in the center, and top with another shell. This keeps everything neat and delicious. For more inspiration, check out Chocolate Covered Strawberries Recipe if you’re in the mood for another easy dessert.