Alfajores and macarons are two beloved cookies that often get confused because both are sandwich-style treats with a soft, delicate texture. Alfajores are a Latin American classic—crumbly shortbread-like cookies filled with dulce de leche and often rolled in coconut. Macarons are the iconic French meringue-based cookies with a smooth, crisp shell and a soft, chewy interior, typically filled with ganache, buttercream, or jam. While they share the sandwich format, their ingredients, techniques, and flavors are completely different. This guide breaks down both recipes so you can make either—or both—with confidence.
Ingredients
For Alfajores (makes about 24 cookies, 12 sandwiches)
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (120 g) cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup (300 g) dulce de leche (store-bought or homemade)
- ½ cup (40 g) unsweetened shredded coconut, for rolling (optional)
For Macarons (makes about 24 cookies, 12 sandwiches)
- 1 cup (100 g) almond flour
- ¾ cup (90 g) powdered sugar
- 2 large egg whites, aged (see Tips)
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon cream of tartar (optional)
- Food coloring (gel or powder, optional)
- For filling: ½ cup (120 ml) heavy cream and 6 oz (170 g) semi-sweet chocolate, chopped (or your favorite buttercream)
Instructions
For Alfajores
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes. Add the egg yolks one at a time, beating well after each, then beat in the vanilla.
- Gradually add the dry ingredients to the butter mixture, mixing on low until a soft dough forms. Do not overmix.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). Chilling makes the dough easier to roll.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the dough to ¼-inch (6 mm) thickness. Cut into 2-inch (5 cm) rounds. Place on prepared sheets, spacing 1 inch apart.
- Bake for 10-12 minutes, until the edges are just barely golden. The cookies will not brown much. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, spread about 1 tablespoon (15 g) of dulce de leche on the flat side of one cookie, then top with another cookie to form a sandwich. Roll the edges in coconut if desired.
For Macarons
- Line two baking sheets with parchment paper. Have a piping bag fitted with a ½-inch (1 cm) round tip ready.
- In a food processor, pulse the almond flour and powdered sugar together until fine. Sift through a fine-mesh sieve into a large bowl. Discard any large pieces.
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar (if using) and continue beating. Gradually add the granulated sugar, a spoonful at a time, while beating. Increase speed to high and beat until stiff, glossy peaks form. If using food coloring, add it during the last few seconds of beating.
- Fold the dry ingredients into the meringue using a rubber spatula. Use a folding motion: cut down the middle, scrape the sides, and turn the bowl. Continue until the batter flows like lava and a ribbon of batter sinks back into itself after 10 seconds. This is the “macaronage” stage—do not overmix or under-mix.
- Transfer the batter to the piping bag. Pipe 1-inch (2.5 cm) circles onto the prepared sheets, spacing 1 inch apart. Tap the baking sheets firmly on the counter a few times to release air bubbles.
- Let the piped macarons rest at room temperature for 30-60 minutes, until a skin forms and they are no longer sticky to the touch. This is crucial for the feet to form.
- Preheat the oven to 300°F (150°C). Bake one sheet at a time for 14-16 minutes, until the shells are set and can be lifted off the parchment without sticking. Let cool completely on the sheet.
- While the shells cool, make the ganache: heat the cream in a small saucepan until simmering, then pour over the chopped chocolate. Let sit 2 minutes, then stir until smooth. Cool until thick enough to pipe.
- Match shells by size. Pipe a small amount of ganache on the flat side of one shell, then top with another shell, pressing gently to spread the filling to the edges.
Tips
- Alfajores: If you can’t find dulce de leche, substitute with caramel sauce, but note it will be runnier. For a firmer filling, use store-bought dulce de leche or make your own by simmering a can of sweetened condensed milk (see safety note below).
- Macarons: Age your egg whites: separate them and leave in the fridge uncovered for 24-48 hours. This dries them out, which helps stabilize the meringue. If you’re short on time, you can use fresh egg whites, but let them sit at room temperature for at least 2 hours.
- Macarons: Humidity is the enemy. Don’t make macarons on a rainy or humid day, as the shells may not dry properly.
- Both: Use a kitchen scale for dry ingredients, especially for macarons, as precise measurements are critical.
Serving Suggestions
Serve alfajores as a sweet treat with coffee or tea, especially after a meal. They are popular in Argentina, Peru, and other Latin American countries. Macarons are elegant for dessert tables, bridal showers, or afternoon tea. They pair beautifully with champagne or a light herbal tea.
Variations
Alfajores: Roll the cookies in powdered sugar instead of coconut. Add a teaspoon of lemon zest to the dough for a citrus twist. For a chocolate version, replace ¼ cup (30 g) of the flour with cocoa powder.
Macarons: Experiment with different fillings: raspberry jam, lemon curd, coffee buttercream, or pistachio cream. Add a pinch of spices (like cinnamon or cardamom) to the shell batter. For a festive look, use different food colorings.
Storage and Reheating
Alfajores: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well for up to 2 months—wrap individually in plastic wrap and thaw at room temperature.
Macarons: Store filled macarons in an airtight container in the fridge for up to 5 days. For best texture, let them sit at room temperature for 15 minutes before serving. Unfilled shells can be frozen for up to 1 month—place in a freezer-safe bag and thaw in the fridge. Do not reheat macarons; they are best served chilled or at room temperature.
Frequently Asked Questions
Can I use regular flour instead of almond flour for macarons? No, almond flour is essential for the texture and flavor. Regular flour would make them dense and cakey, not chewy.
Why did my macarons crack? Cracking usually happens if the meringue is overmixed (batter too thin) or if the shells didn’t rest long enough to form a skin. Make sure to tap the trays well and rest until dry to the touch.
Can I make alfajores without cornstarch? Cornstarch gives the cookies their crumbly, tender texture. You can substitute with all-purpose flour, but the cookies will be more like shortbread and less delicate.
How do I know when my macarons are done? The shells should be firm and lift off the parchment easily. If they stick, they need more time. A slight jiggle in the center is okay, but if they slide, they’re underbaked.
Can I use store-bought dulce de leche for alfajores? Yes, store-bought is fine and saves time. If you make your own by boiling a can of sweetened condensed milk, be careful: the can must be fully submerged in water the entire time, and the water must be kept at a rolling boil. Let it cool completely before opening. Never pressure-cook or microwave an unopened can.
Are macarons gluten-free? Yes, macarons are naturally gluten-free since they use almond flour instead of wheat flour. However, check the powdered sugar and fillings for any gluten-containing additives.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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