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Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Meringue kisses with Dulce de Leche

May 15, 2020 by Pilar Hernandez 8 Comments

Versión en español

Meringue kisses with Dulce de LecheThese meringue kisses with Dulce de Leche are one of the cookies that never failed to be at the Christmas table in my grandmother’s house. Cookies have always been the favorite part of Christmas for me, even more than the presents. Seeing the table all fill with cookies was a magical and a yummy thing to experience growing up.

My family was big on cookies and each family member will have a particular ask for the cookie table. Cookie swaps are unknown in Chile, but they could be a good and different option.

I recommend using the canned Dulce de Leche to fill and paste the meringue kisses because is more firm and doesn’t melt if the room gets a little warm. Do it just before serving because the meringue will get a little soft, I don’t mind.

A table of traditional cookies is expected at many celebrations in Chile: birthdays, baptisms, weddings, and more. The dessert table is more of a recent trend, the cookies have been around forever.

Originally published in December 2012.

Visit our collection of Chilean recipes here.

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Meringue kisses with Dulce de Leche

  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour and 30 minutes
  • Yield: 30 1x
  • Category: Cookies
  • Method: Oven-baked
  • Cuisine: Chilean
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Description

A delicious and traditional Chilean cookie.


Ingredients

Scale
  • 3 large egg whites (room temperature)
  • 1/2 cup fine granulated sugar
  • a pinch of salt
  • dulce de leche La Lechera

Instructions

  1. Before you make the meringue, cover 2 baking sheets with parchment paper or Silpat.
  2. Preheat oven to 200F or 100 C.
  3. Put the egg whites in a large bowl with the salt and beat at medium speed until soft peaks form. Add sugar slowly while beating continuously at medium speed, then continue beating on high speed for about 8-10 minutes, until it looks silky, rub between your fingers you shouldn’t feel any grain of sugar.
  4. Put the meringue in a Ziploc bag or pastry bag with a round tip or a star tip. I used an Ateco # 846.
  5. Bake for 1 ½ hour, the meringues should feel dry to the touch, but not brown. Allow cooling in the oven. Once cooled peel from the paper and stored for up to 2-3 days. The meringue is fragile, do it gently. If you live in a humid climate, freeze.
  6. Paste with dulce de leche and serve.

Keywords: Chilean meringue cookies

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Meringue kisses with dulce de leche Meringues with Dulce de Leche
Meringues with Dulce de Leche

Meringue kisses with dulce de leche

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Filed Under: Chilean Cookies & Candy, Chilean recipes, Cookies, Home Page - Highlight, Sweet treats

About Pilar Hernandez

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  1. Anonymous says

    June 27, 2019 at 11:59 pm

    How in advance can they be made?
    Thank you
    Maria

    Reply
    • Pilar Hernandez says

      June 28, 2019 at 12:45 pm

      Depends, if you live in a dry weather place 10 days and just keep on an airtight container. In humid weather, this recipe doesn’t always work and it’s almost impossible to storage.

      Reply
  2. Carol says

    January 30, 2020 at 9:35 pm

    Can I allow them to cool off outside of the oven? I only have one baking pan

    Reply
    • Pilar Hernandez says

      January 31, 2020 at 1:57 pm

      Not really, the keep on baking on the cooling oven.

      Reply
  3. Anonymous says

    May 24, 2020 at 2:36 am

    This is from Argentina

    Reply
  4. Elena says

    May 26, 2020 at 2:28 am

    This is Chilean.

    Reply
  5. Fran says

    October 10, 2020 at 12:15 am

    Los hare y les cuento como me fue

    Reply
    • Pilar Hernandez says

      October 10, 2020 at 1:50 pm

      Suerte.

      Reply

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