These Alfajores with Meringue and White Chocolate are a decadent twist on the classic South American treat. The cookies are soft and tender, made with a combination of cornstarch and flour for a melt-in-your-mouth texture. They’re filled with rich dulce de leche, coated with a fluffy meringue, and then dipped in a smooth white chocolate glaze. Finished with a sprinkle of toasted coconut, these alfajores are an indulgent dessert that’s perfect for any special occasion.
Why You’ll Love This: You’ll love these alfajores for their rich, creamy layers and delicate texture. The combination of buttery cookies, sweet dulce de leche, and light meringue creates a dessert that’s both indulgent and satisfying. The white chocolate coating adds a smooth, sweet finish, while the toasted coconut provides a hint of nuttiness and crunch. These alfajores are not only delicious but also visually stunning, making them the perfect treat to share with friends and family.
Perfect Occasion: These alfajores are perfect for holidays, birthdays, or any special celebration. Their elegant appearance makes them a great choice for entertaining, while their rich flavor ensures they’ll be a hit with everyone. Whether you’re serving them at a party or giving them as a gift, these alfajores are sure to impress.
Decoration Tips: For a beautiful presentation, drizzle extra white chocolate over the top of the meringue once it has set, or sprinkle with additional toasted coconut. Serve the alfajores on a decorative platter or package them in a gift box for a thoughtful present. If you want to add a touch of color, consider placing them in colorful cupcake liners or adding a dusting of edible glitter.
Ingredients:
For the Cookies:
- 225 g soft butter
- 5 egg yolks (reserve the whites for the meringue)
- 150 g powdered sugar
- 250 g cornstarch
- 270 g flour
- 10 g baking powder
- Dulce de leche for filling
- Shredded coconut for coating
For the Meringue:
- 200 g egg whites
- 400 g sugar
For the Coating:
- 250 g white chocolate
- 2 tbsp coconut oil or 25 g cocoa butter
- 1 1/2 tbsp toasted shredded coconut
- Prepare the Cookies: In a mixer fitted with the paddle attachment, cream together the butter and powdered sugar on medium speed for about 3 minutes until light and fluffy. Gradually add the egg yolks, one at a time, mixing well after each addition. Add the cornstarch, flour, and baking powder, and mix until the dough is smooth and uniform.
- Shape and Chill the Dough: Roll the dough between two sheets of parchment paper to a thickness of about 0.5 cm (1/4 inch). Use a round cookie cutter (approximately 4 cm in diameter) to cut out circles of dough. Place the cookies on a baking sheet lined with parchment paper and freeze for 20 minutes. Preheat the oven to 175°C (350°F) in the meantime.
- Bake the Cookies: Bake the cookies directly from the freezer in the preheated oven for 9-11 minutes, or until the tops are set and the bottoms are lightly golden. The tops should remain pale. Let the cookies cool completely on a wire rack.
- Fill the Cookies: Once the cookies are cool, spread a generous amount of dulce de leche on the flat side of half the cookies. Top with the remaining cookies, pressing gently to create a sandwich. Roll the edges of the filled cookies in shredded coconut.
- Prepare the Meringue: Set up a double boiler by placing a heatproof bowl over a pot of simmering water. Add the egg whites and sugar to the bowl, whisking constantly until the sugar has dissolved and the mixture reaches about 65°C (150°F). Transfer the mixture to a stand mixer fitted with the whisk attachment and beat on high speed for about 8 minutes until the meringue is glossy and stiff peaks form.
- Top with Meringue: Using a piping bag fitted with a round tip, pipe the meringue onto the top of each filled alfajor, creating a swirl or dome shape. Place the alfajores in the freezer for at least 2 hours to set the meringue.
- Coat with White Chocolate: Melt the white chocolate and coconut oil (or cocoa butter) together in a double boiler or in the microwave in short intervals, stirring until smooth. Allow the chocolate to cool slightly so it’s not too hot. Dip each alfajor, meringue-side down, into the chocolate, then sprinkle with toasted coconut. Place the alfajores on a parchment-lined tray and return to the freezer until the chocolate is set.
- Serve and Enjoy: Once the chocolate is fully set, serve the alfajores straight from the freezer or allow them to soften slightly at room temperature before enjoying.
Enjoy: Delight in the rich, creamy, and indulgent flavors of these Alfajores with Meringue and White Chocolate—a treat that’s sure to impress and satisfy!