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Meringue Kiss Alfajores

Meringue kiss alfajores are similar to cornstarch alfajores. They are made of cornstarch cookies, dulce de leche, and dried meringues. They are sweet, tender, and super cute. They are the perfect gift or treat to share at an event!
Prep Time45 minutes
Cook Time2 hours 10 minutes
Total Time2 hours 55 minutes
Course: Snack
Cuisine: Argentine
Keyword: alfajores, cornstarch, dulce de leche, event, gift, party cookies, pastel, sweet treat
Servings: 60 meringue kiss alfajores
Author: Lucia Paula Acevedo

Ingredients

For the cookies:

  • 100 g Unsalted butter Soft
  • 80 g Granulated sugar
  • 1 tsp Vanilla extract
  • 1 Egg yolk
  • 1 Egg
  • 100 g All purpose flour
  • 150 g Cornstarch
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda

For the meringue kisses:

  • 70 g Egg Whites
  • 140 g Granulated Sugar
  • 70 ml Water
  • 1 tip pf a toothpick Red or oink food color

For building:

  • 300 g Dulce de leche
  • 50 g Unsweetened Shredded Coconut

Instructions

For the cookies:

  • In a bowl, beat the butter with the sugar and vanilla until light and creamy. Use a stand mixer with a paddle attachment or a handheld mixer.
  • Add the yolk and the egg and beat until combined.
  • Sift the dry ingredients and add them to the mixture. Combine with a spatula or spoon. Transfer to the counter and make a ball without kneading the dough.
  • Roll the dough to a 1/4-inch thickness or a little less. Cut the dough with a round 1-inch cookie cutter.
  • Place the cookies in a tray lined with parchment paper or a buttered tray. Leave space between them.
  • Bake at 180ºC for 8-10 minutes or until golden on the bottom. They should be white on top. Let them cool before the assembly.

For the meringues:

  • Place the water and sugar in a saucepan and bring to medium heat.
  • Place the egg whites in the mixer bowl. When the syrup starts boiling, start mixing the egg whites with the whisk attachment at medium/high speed. When the whites reach stiff peaks, set the mixer at low speed.
  • When the syrup reaches 240°F (117°C), or the soft ball stage, drizzle it into the whites while mixing on medium speed. Continue mixing at high speed until the meringue reaches room temperature. Add the food color and mix until combined.
  • Place the meringue in a piping bag with a star tip. Stick parchment paper on a baking tray with some meringue, or use a silicone mat. Make the meringue kisses the same size as the cookies.
  • Bake for 2 hours in the oven at 195°F (90°C). If your oven does not have a thermometer, set it to the lowest temperature possible and leave the oven door slightly open with a wooden spoon throughout baking time.

For the assembly:

  • Place the dulce de leche in a piping bag with a round tip. Make a dollop on each cookie and stick a meringue in each one of them.
  • Run de sides of the alfajores through shredded coconut to get the dulce de leche covered.
  • Serve or store in an airtight container at room temperature for up to a week.