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Chilean Chilenitos

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The most traditional sweet.

  • Total Time: 2 hours and 30 minutes
  • Yield: 30 chilenitos



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

for the meringue:

  • 3 egg whites at room temperature (1/2 cup)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract, optional


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.
Egg yolk over flour crumbs

Add the milk, vinegar, and melted butter.
Liquids added to crumbs

Form a dough, add teaspoons of water if necessary. Knead until it forms a smooth and sound dough, about 10 minutes.
Alfajor dough

Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes or up to 2 days.
Alfajor dough shape into a ball

Preheat the oven to 350F or 180C. At least 20 minutes of preheating.

Roll thin and cut the alfajores. Before putting it in the oven, score with a fork. I roll the dough into the cookie sheet with a bit of flour, cut them up, and that’s it. So I don’t have to move the wafers, and they don’t deform.
Cutting the wafers alfajor wafers raw

Bake for 10-12 minutes or until golden brown.
Alfajor wafers baked

To make the meringue: In a large pot, place 5cm of water and bring to a boil for the bain-marie. When it comes to a boil, reduce the heat to a minimum.

Place the whites, sugar, and vanilla, if desired, in a metal bowl that you can place over the pot to set up the bain-marie so that the bowl does NOT touch the water. With a manual balloon whisk, combine all the ingredients.
Ingredients for Swiss meringue

Place in a water bath and stir until the sugar dissolves, is quick 3-5 minutes. To ensure that the sugar is dissolved, take out a little and rub it between your fingers. If smooth, it’s ready.
Swiss Meringue

Remove from the water bath and start beating with a mixer at maximum speed until the meringue is cold—about 10 minutes.

Preheat the oven to 100C or 212F. Hopefully, you have an oven thermometer because it’s essential, so they don’t brown.

To assemble the chilenitos: glue the alfajor wafers with Dulce de Leche, cover the sides with meringue and put the top meringue layer.
Filling alfajores with Dulce de Leche Chilenitos raw

Place the chilenitos on a cookie sheet.
Chilenitos in cookie sheet

Bake for 20 minutes, open the oven and touch the chilenitos. They should feel and look dry. Turn off the oven and let them cool in the oven.
Chilean Chilenitos Chilean Chilenitos


You can store the baked alfajor wafers without filling in an airtight can for up to 1 week, freeze for up to 2 months. The chilenitos last a week at room temperature and can be frozen for up to 2 months.

  • Author: Pilar Hernandez
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Category: Sweets
  • Method: Baked
  • Cuisine: Chilean


  • Serving Size:
  • Calories: 181
  • Sugar: 24.1 g
  • Sodium: 56.7 mg
  • Fat: 3.7 g
  • Saturated Fat: 2.1 g
  • Carbohydrates: 32.6 g
  • Fiber: 0.2 g
  • Protein: 4.2 g
  • Cholesterol: 30.5 mg