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Chilean Empolvados Powder puffs

Powder Puffs or Chilean Empolvados

  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 30 1x
  • Category: Sweets
  • Method: Baked
  • Cuisine: Chilean


Soft and delicious spongy traditional Chilean pastry.


  • 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)


  1. Preheat oven to 180C or 350F.
  2. Separate the whites from the yolks; it is always much easier when the eggs are cold. After letting it warm up to room temperature, so the meringue will rise more.
    white eggs for empolvados
  3. 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.
    sugar added to white eggs meringue
  4. In a medium bowl, beat the yolks with a fork for about 30 seconds. Add to the egg whites while beating at medium speed.
    beaten egg yolks egg yolks added to meringue
  5. Place the sieve over the batter and sift the flour, baking powder, and potato starch together.
  6. Incorporate to the batter using a spatula slowly and gently.
    sieving flour flour added to meringue
  7. Make mounds on the baking sheet covered with silicone paper or Silpat with a spoon or piping bag.
    batter in pipping bag mounds of batter
  8. Bake for 10-12 minutes until golden.
  9. Take out of the oven.
  10. Cool on a wire rack.  Remove off or peel using a knife, place on a powdered sugar bag, and give them a good shake.

    powered sugar on empolvados Chilean Empolvados Powder puffs

  11. Assemble two with dulce de leche and serve.
    Chilean Empolvados Powder puffs

Keywords: powder puffs, empolvados, chilean cuisine