Vida Recetas Editorial
The alfajor Marplatense white is one of the most iconic sweets in Argentina, originally from the city of Mar del Plata. It is distinguished by its two soft and moist cookies, with a subtle flavor of honey and cocoa, filled with abundant dulce de leche and covered with a white Italian meringue glaze. This homemade recipe allows you to achieve a professional result: the dough, which combines flour, cornstarch, and butter, melts in your mouth, while the meringue provides a creamy texture that contrasts perfectly with the dulce de leche.
It is ideal to accompany with coffee, tea, or a glass of milk, both at breakfast and snack time, or as a sweet treat in the afternoon. Its preparation is simple (easy difficulty), although it requires patience for resting the dough and assembling. If you are looking for a dessert to surprise your family and friends, this alfajor is a perfect choice.
There are variations, such as the cornstarch alfajor or the chocolate one, but the Marplatense is characterized by its white coating and generous filling. Go ahead and make them to enjoy a classic that never fails.
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.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 70 minutes and the cooking time is 12 minutes.
This recipe is designed for 18 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
