Chilean Chilenitos
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Loading... - Tayer Brown
- 22 Dec 2021
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Chilenitos are one of our most traditional Chilean sweets that cannot be missing from the dessert tables. Whoever came up with the idea of ​​covering the classic alfajor in meringue is a genius.
The combination of textures is incredible, and although it is not easy to eat hidden, the crumbs abound. It is 100% worth it. If you want to make them for parties, it is much better to make them small, cocktail size so that it is possible to eat them in one bite.
In general, I recommend preparing the alfajores’ wafers one day and making the meringue and baking the next, so it is not so laborious. And they last well up to a week in an airtight container. You can freeze them, but the meringue “sweats” a bit when defrosting.
When we went on vacation, we always stopped at La Huerta, near Hualañe in the Maule region, and we bought the famous Dulces de la Huerta, and they were the best Chilenitos. We made them last on the beach with coffee in the afternoons.
What can’t be missing from the Chilean sweets tray? Empolvados, chilenitos, meringues, alfajores, mini lemon pie, cocadas. (photo of the unsurpassed Las Violetas)
Chilean Chilenitos
· Prep Time: 2 hours
· Cook Time: 30 minutes
· Total Time: 2 hours and 30 minutes
· Yield: 30 chilenitos 1x
· Category: Sweets
· Method: Baked
· Cuisine: Chilean
Ingredients
for the alfajor wafers:
· 2 cups of all-purpose flour sifted, 250 grams
· 3 egg yolks (we will use the whites for the meringue)
· 5 tablespoons of whole milk
· 1 teaspoon vinegar (apple cider or white)
· 1 tablespoon of melted butter or vegetable oil
· 1 can Dulce the Leche
or the meringue:
· 3 egg whites at room temperature (1/2 cup)
· 3/4 cup granulated sugar
· 1 teaspoon vanilla extract, optional
Instructions
To make the alfajor wafers: Put the flour in a large bowl. Add the yolks and work with a fork or your hands to form crumbs.
Add the milk, vinegar, and melted butter.
Form a dough, add teaspoons of water if necessary. Knead until it forms a smooth and sound dough, about 10 minutes.
Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes or up to 2 days.
Preheat the oven to 350F or 180C. At least 20 minutes of preheating. Read More…
