Make It
Step 1
Line 3 baking sheets with parchment paper or line with a silicone liner.
Step 2
Place powdered sugar and almond flour in food processor or blender and process for 3 seconds or until thoroughly combined and fine in texture. Sift with cinnamon into a medium bowl.
Step 3
Beat egg whites and salt in large mixer bowl on medium speed for about 1 minute or until soft peaks form. With the mixer running, add granulated sugar and continue to beat on medium-high speed until stiff peaks form (should be firm, shiny and clumping to inside of whisk/beater).
Step 4
Fold one-third of the dry mixture into the egg whites until blended; fold in the remaining two-thirds. Keep folding until the mixture resembles cake batter (should take a total of 50 strokes and be smooth, sticky and glossy).
Step 5
Place macaron batter in a large, resealable freezer bag. Snip ¼ inch off the corner of the bag. Pipe the batter into 1-inch circles spaced about 1 inch apart on prepared baking sheets. Tap the baking sheets against the counter a couple times to release any air bubbles from the macarons. Let the piped rounds sit at room temperature for 45 minutes or until the tops no longer feel wet.
Step 6
Preheat oven to 325° F.
Step 7
Bake macarons one batch at a time for 14 to 16 minutes or until slightly crisp and the bottoms release from the parchment paper. Cool completely on baking sheets.
Step 8
Peel cookies off of parchment. Pipe or spoon a little less than 1 measuring teaspoon of dulce de leche on the bottom of 40 macarons; sprinkle lightly with sea salt. Place remaining macarons on top making 40 sandwich cookies.
