Chilean Alfajores (Macarons with Dulce de Leche)
I know are alfajores' recipes of differents countries, all are wonderful I think because the dulce the leche is spectacular. This is one of the typical recipes of here, Chile, I love this recipe because the dough is smooth and light, we make them to special ocassions how birthdays, weddings, or when you want to enjoy.
Ingredients
6 yellow eggs
6 sponfuls of flour
35 ml of coñac or pisco (a licour from here)
1 tin condensed milk (boiled)
or dulce the leche
Beat the yellow in a bowl, add the licour (coñac or pisco) and mix the flour, place in the kitchen table and join all and roll to make the dough, very thin, add a few of flour if you think is so moist sometimes depends of the eggs.
Cut little rounds pastry with a little glass and prick them with a fork.
Preheat the oven (medium) and place the alfajores over a oven try with podwered flour,
place at the oven about 10 minutes (not more), when they will be golden are ready.
When are chilly you may join them with dulce de leche.
Dulce de leche: If you don't know how to do, boiled a tin inside a stewpot cover with water of if you have a pressure pot too, only have care not open the tin until are chilly, in normal pot is about hour and half in a pressure pot 1 hour.
Ingredients
6 yellow eggs
6 sponfuls of flour
35 ml of coñac or pisco (a licour from here)
1 tin condensed milk (boiled)
or dulce the leche
Beat the yellow in a bowl, add the licour (coñac or pisco) and mix the flour, place in the kitchen table and join all and roll to make the dough, very thin, add a few of flour if you think is so moist sometimes depends of the eggs.
Cut little rounds pastry with a little glass and prick them with a fork.
Preheat the oven (medium) and place the alfajores over a oven try with podwered flour,
place at the oven about 10 minutes (not more), when they will be golden are ready.
When are chilly you may join them with dulce de leche.
Dulce de leche: If you don't know how to do, boiled a tin inside a stewpot cover with water of if you have a pressure pot too, only have care not open the tin until are chilly, in normal pot is about hour and half in a pressure pot 1 hour.
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