Healthy
Easy
Crunchy red fruit dessert
40 min
Desserts
Medium
Recipe of Chilenitos
Vida Recetas Editorial
Chilenitos are one of the best-loved sweets of Chilean baking: two thin, flaky hojarasca caps joined with a generous layer of manjar and covered in dried meringue, usually with shredded coconut around the edges. They were born in central Chile, in the dulcerías of Curacaví, Melipilla and La Ligua, and became famous along the roads: in the 1950s and 1960s they were sold by the "palomitas", basket-carrying women in white aprons recognised as Living Cultural Heritage since 2009.
The recipe comes together in three stages: a dough of flour, egg yolks, butter and a touch of pisco or vinegar (the alcohol stops gluten from developing and keeps the dough elastic enough to roll very thin), a filling of thick manjar and a Swiss meringue dried in a low oven without browning. It is a treat for afternoon tea and the 18 September sweet table, and it shares its base with alfajores de hojarasca, tacitas and calzones rotos.
Why you will love this recipe
- Exact amounts for about 20 pieces, with dough that does not stick and filling that stays put.
- The caps can be baked a day ahead and kept in an airtight tin for up to a week.
- Step-by-step Swiss meringue: firm, glossy and water-free.
- Variations: cocktail size, cornstarch dough (maicenitos) or orange zest.
Prep
30 min
Cook
25 min
Servings
20
Calories
140 kcal
Ingredients
Directions
-
1
Sift the flour into a large bowl and make a well in the centre; add the yolks, melted butter, milk, pisco or vinegar and the orange zest if using.
-
2
Mix with a fork until crumbly, then knead by hand for 8-10 minutes until the dough is smooth and no longer sticky; if it feels dry, add cold water a teaspoon at a time.
-
3
Wrap the dough in plastic film and rest it in the fridge for at least 30 minutes (it can stay there up to 2 days).
-
4
Preheat the oven to 180 °C and roll the dough out on a floured baking tray until 2-3 mm thick.
-
5
Cut 3-4 cm discs with a cutter or a glass and prick each one 3 or 4 times with a fork so they do not puff up.
-
6
Bake for 10-12 minutes, until the caps are lightly golden; let them cool on the tray without moving them.
-
7
Fill with thick manjar: sandwich two caps with a generous layer and press gently until the filling shows at the edge.
-
8
Make a Swiss meringue: place the whites and sugar in a bowl over a bain-marie and stir for 3-5 minutes until the sugar dissolves; take off the heat and whisk until the meringue is cold and holds firm peaks.
-
9
Cover the sides and the top of each chilenito with meringue, using a spatula or a blunt knife, and scatter shredded coconut around the edges.
-
10
Dry in a 100 °C oven for 10-20 minutes without letting them brown, then store in an airtight container for up to a week.
Frequently Asked Questions
How difficult is it to prepare Chilenitos?
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
How long does it take to prepare Chilenitos?
The preparation time is 30 minutes and the cooking time is 25 minutes.
How many people does this recipe serve?
This recipe is designed for 20 servings.
Can I substitute some ingredients?
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
How should I store this preparation?
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.
