Here’s my secret to making the fluffiest and most delicious Empolvados, a traditional Chilean treat that you’ll absolutely adore. This recipe, perfected over many years, focuses on getting the meringue just right for that perfect texture.
Why You’ll Love This: Empolvados are a delightful combination of light, airy sponge cake filled with rich dulce de leche and dusted with powdered sugar. They’re sweet, satisfying, and make for a perfect bite-sized treat.
Perfect Occasion: These are ideal for a sweet snack, a delightful addition to a tea party, or as a special treat to share with loved ones. Empolvados are sure to add a touch of elegance to any occasion.
Ingredients and Instructions:
Ingredients:
- 4 eggs, separated
- 120 g sugar
- 135 g flour
- 1/2 tsp baking powder
- Dulce de leche (manjar)
- Powdered sugar for dusting
Directions:
- Whip Egg Whites: Start whipping the egg whites at low speed, then increase to high until foamy. Gradually add sugar until a firm meringue forms.
- Add Yolks: Gently beat in the yolks just until incorporated.
- Fold in Dry Ingredients: Sift in a portion of flour and baking powder, folding carefully. Add the remaining flour, continuing to fold until no lumps remain.
- Pipe the Batter: Transfer the batter to a piping bag with a star tip. Pipe onto a baking sheet lined with parchment, creating small, evenly spaced rounds.
- Important Tip: Prepare all the empolvados at once. If they don’t all fit on one baking sheet, have a second one ready. The batter shouldn’t sit in the piping bag for too long.
- Bake: Bake each sheet at 180°C (356°F) for 12-15 minutes or until lightly golden. Let cool slightly.
- Assemble: Fill generously with dulce de leche and dust both sides with powdered sugar.
Enjoy these Fluffy and Heavenly Empolvados, a sweet treat that’s as delightful to look at as it is to eat. Their light, airy texture combined with the creamy sweetness of dulce de leche is a match made in dessert heaven!
