Today we invite you to cook another classic sweet, the Alfajor Marplatense Blanco, a recipe that you have to try. It consists of two cookies, filled with Dulce de Leche and bathed in a wonderful Italian meringue, which gives it that touch of moisture, sweetness and flavor that melts on the palate.
Accompany it with tea or a glass of milk, for breakfast or snack or as a snack at noon. Prepare them and share them with family and friends because they are very rich and
addictive.
Prep
70 min
Cook
12 min
Servings
18
Calories
331 kcal
Sift the dry ones.
Whisk the butter with the sugar, yolks, vanilla essence, honey, eggs and lemon and orange zest.
Add the dry ones to the mixture, stir with a spoon.
mix, do not knead. Let her rest.
Wrap it in kitchen film and send it to the fridge for 30 minutes.
Preheat the oven to 180º C
Remove the dough, remove the film.
Sprinkle the counter with flour.
Roll out the dough with a kneading stick.
Cut them with a mold, place the discs on parchment paper, in a baking tray. Leave a space between alphajores, as they grow approximately 1 cm in diameter.
Bake them at 180º for 12 minutes.
Fill the tops of the Alfajor with Dulce de Leche and serve with the top of the cookie.
Heat the water with sugar and leave it until it boils at 118ºC.
Whisk the egg whites, with a pinch of sugar and salt. The syrup is incorporated in the form of a thread at 118º. Continue, without stopping whipping until when you touch the bowl it feels cold.
Spread the Italian meringue on one side of the Alfajor.
Sprinkle powdered sugar on parchment paper.
Place the side covered with meringue in contact with the powdered sugar and with the help of a spatula it covers the other side and the sides of the alphajor.
Let them dry for 24 hours before eating them.
