Cookies with meringue and dulce de leche cream
Cookies with meringue and dulce de leche cream If you're looking for a cookie recipe that brings a touch of magic to the holiday season, you've come to the right place! These cookies with meringue and dulce de leche cream are not only delicious but also a true visual feast. Perfect for serving during St. Nicholas visits or for gifting to loved ones, these treats harmoniously blend with the flavors of coffee and dulce de leche. Let's embark on this culinary journey step by step! Preparation time: 30 minutes Baking time: 1 hour Total time: 1 hour and 30 minutes Number of servings: 24 cookies Ingredients for the cookies: - 270 g flour - 100 g fine granulated sugar - 150 g butter (at room temperature) - 1 egg yolk - 1 pinch of vanilla - 1 packet of baking powder - A pinch of salt Ingredients for the meringue: - 4 egg whites - 220 g fine granulated sugar - 50 ml water - 1 tablespoon instant coffee (Nescafé) - A pinch of salt For filling: - 200-250 g dulce de leche (we recommend preparing it a day in advance) Preparation and techniques 1. Preparing the cookie dough: In a large bowl, add the softened butter and fine granulated sugar. Use a mixer or spatula to cream the butter with the sugar until you achieve a creamy and fluffy mixture. This is the perfect time to add the vanilla, which will give a wonderful flavor to your cookies. 2. Adding the yolk: Incorporate the egg yolk into the butter and sugar mixture. Mix well until the ingredients are fully integrated. 3. Preparing the dry ingredients: In another bowl, combine the flour with the baking powder and salt. This step is essential to ensure an even and fluffy texture for the cookies. 4. Combining the ingredients: Add the dry ingredient mixture to the bowl with the butter mixture. Use your hands to knead the dough until it becomes firm and homogeneous. Don't worry if it seems sticky at first; continue kneading until it pulls away from the sides of the bowl. 5. Chilling the dough: Wrap the dough in plastic wrap and refrigerate for one hour. This step is crucial as it helps to firm up the dough, making it easier to roll out and cut later. 6. Shaping the cookies: Once the dough has chilled, take it out of the refrigerator and roll it out on a work surface. There's no need to sprinkle flour as the dough will be firm enough. Roll it out to a thickness of about 5 mm, then use a round cutter or glass to cut out circles of dough. 7. Baking the cookies: Place the cut cookies on an ungreased non-stick baking tray and bake in a preheated oven at 170 degrees Celsius for 10 minutes or until they are lightly golden. Check them frequently, as baking time may vary depending on the oven. 8. Preparing the meringue: In a small saucepan, combine the water and sugar to prepare a syrup. Boil over low heat for 5 minutes, then remove from heat and add the instant coffee. Let it cool slightly. 9. Beating the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until they form stiff peaks. This step is important to achieve a light and airy meringue. Gradually add the hot coffee syrup while continuing to beat at high speed. Keep beating until the meringue becomes glossy and cools down (8-10 minutes). 10. Forming the meringues: Use a piping bag to form meringues on a baking tray lined with buttered and well-floured parchment paper. Make sure the meringues are roughly the same size as the cookies. Bake in the preheated oven at 170 degrees Celsius for about an hour, leaving the oven door slightly ajar to allow steam to escape. Check them constantly; they should have a hard and crispy surface. 11. Assembling the cookies: Once the cookies and meringues have completely cooled, take one cookie and spread a layer of dulce de leche on it. Add a meringue on top, and for extra decoration, you can drizzle melted chocolate. 12. Serving: These cookies are delicious served alongside a cup of freshly brewed coffee or a fragrant tea. Practical tips - Make sure the butter is at room temperature to achieve a homogeneous mixture. - Use an oven thermometer to check the exact temperature, especially if your oven doesn't bake evenly. - If you want to experiment, you can replace the coffee with cocoa for a chocolate meringue. Nutritional benefits These cookies provide a balance of carbohydrates, healthy fats, and proteins due to the ingredients used. Dulce de leche adds a caramel note that, although rich in sugar, is a delicacy that can be enjoyed in moderation. Frequently asked questions 1. Can I use another type of sweetener? Yes, you can experiment with alternative sweeteners, but the texture and taste may vary. 2. How can I store the cookies? Keep them in an airtight container at room temperature. They can be consumed for up to a week. 3. Can I freeze the meringues? Yes, the meringues can be frozen, but make sure they are well sealed to prevent moisture absorption. These cookies with meringue and dulce de leche cream are not just a recipe, but a cooking experience that will bring you closer to the spirit of the holidays. We encourage you to try them and share them with your loved ones!
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