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
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.
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.
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.
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.
- 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
Keywords: chilean chilenitos, chilean sweets