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)
- Preheat oven to 180C or 350F.
- 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.
- 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.
- In a medium bowl, beat the yolks with a fork for about 30 seconds. 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 to 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 out of the oven.
- Cool on a wire rack. Remove off or peel using a knife, place on a powdered sugar bag, and give them a good shake.
- Assemble two with dulce de leche and serve.
Keywords: powder puffs, empolvados, chilean cuisine