Name: Powder Puffs or Chilean Empolvados
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 30
Cuisine: Chilean
Ingredients: 6 eggs; 6 tablespoons granulated sugar; 4 tablespoons all-purpose flour; 3 tablespoons potato starch; 2 teaspoons baking powder; powdered sugar; 1 can of Dulce de Leche (on Latin markets)

Ingredients

6 eggs
6 tablespoons granulated sugar
4 tablespoons all-purpose flour
3 tablespoons potato starch
2 teaspoons baking powder
powdered sugar
1 can of Dulce de Leche (on Latin markets)

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Instructions

Preheat oven to 180C or 350F.
Separate the whites from the yolks; it is always much easier when the eggs are cold after letting them warm to room temperature so the meringue will rise more.
Beat the egg whites at high speed until soft peaks form. Add the sugar by the spoonful like rain while beating at low speed. Continue beating on high speed until shiny and silky, about 4-5 minutes more.
Beat the yolks with a fork for about 30 seconds in a medium bowl. Add to the egg whites while beating at medium speed.
Place the sieve over the batter and sift the flour, baking powder, and potato starch together.
Incorporate the batter using a spatula slowly and gently.
Make mounds on the baking sheet covered with silicone paper or Silpat with a spoon or piping bag.
Bake for 10-12 minutes until golden.
Take it out of the oven.
Cool on a wire rack. Remove off or peel using a knife, place on a powdered sugar bag, and shake them well.
Assemble two with dulce de leche and serve.