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Meringue kisses with Dulce de Leche

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A delicious and traditional Chilean cookie.

  • Total Time: 1 hour and 30 minutes
  • Yield: 30

Ingredients

Units
  • 3 large egg whites (room temperature)
  • 1/2 cup fine granulated sugar
  • a pinch of salt
  • 1 cup 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.
    Egg whites Meringues with Dulce de Leche Adding sugar to egg whites Meringue ready
  4. Put the meringue in a Ziploc bag or pastry bag with a round tip or a star tip. I used Ateco # 846.
    Piping the meringue
  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 store for up to 2-3 days. The meringue is fragile, do it gently. If you live in a humid climate, freeze.
  6. Fill with dulce de leche right before serving.
    filling the kisses Meringue kisses with Dulce de Leche Meringue kisses with Dulce de Leche
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Cookies
  • Method: Oven-baked
  • Cuisine: Chilean

Nutrition

  • Serving Size:
  • Calories: 47
  • Sugar: 8.4 g
  • Sodium: 96.1 mg
  • Fat: 0.8 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 9 g
  • Fiber: 0 g
  • Protein: 1.1 g
  • Cholesterol: 2.9 mg