White Marplate Alfajores Recipe

It is important to note that in the competition of the alfajores, there are several battles. In this particular case, Marplatenses alfajores have their own. On the one hand, there are black chocolate fans and, on the other, those who do not change for anything the white filling of milk and bathed with an exquisite glaze made based on meringue. Also, if you are among the last, this recipe is ideal for you. In recipes, we show you how to make white Marplate Alfajores with all the secrets so you can do them at home with the same taste of the originals. Lets cook!

Ingredients to make white Marplate Alfajores:

1. To start with the recipe for White Marplate Alfajores, first place the ointment and sugar butter, batter to form a cream.

2. Add the egg, the essence of vanilla, honey, lemon and orange zest that will give the dough its characteristic flavor. Beat a little more to integrate.

3. Small the dry ingredients: flour, corn starch, bitter cocoa, baking powder and sodium bicarbonate.

4. incorporates the entire mixture into the shake. Also, first integrates with a spatula and then ends up unifying the dough with your hands without kneading, not to form gluten.

5. Place the dough between two film papers and stretch it with 4 mm thick. Then, place it on a plate and let it cool at least 2 hours. This will facilitate the cut of the caps of the alfajores.

6. Cut the caps with a circular shear of 6 cm in diameter. Then, to take advantage of the dough cuts, or do without kneading. Then, stretch them again between film and cut more taps. If necessary, cool the dough before continuing to cut circles.

Trick: With these ingredients, you can obtain approximately 30 caps (15 alfajores).

7. Place the caps of Marplatean alfajores on an enmantecada plate or covered with silicone or butter paper and take them at a preheated oven at 170 ° C between 8 and 10 minutes. When cooked, let the caps cool on a rack.

8. Meanwhile, prepare the Glasé to bathe the alfajores. Also, in a nose over medium heat, place a pot with common sugar and water to prepare a syrup. It will be ready when it reaches 120 ° C.

9. While you expect the syrup to reach the correct temperature, place the egg white, impalpable sugar and lemon juice in a bowl. It also begins to beat.

10. When the syrup is ready, watch it in the form of thread on the clear beaters while you continue beating as if you did an Italian meringue. You must beat until the preparation cools.

11. Now the alfajores begins to assemble. Also, place sweet milk and place another above, press gently. As you observe in the photo, the curved face of the cookie must be inward (in contact with the dulce de leche) and the flat face out.

12. match the edges with a little more sweet and with the help of a spatula or spreader so that there are no furrows.

13. For coverage, take one of the alfajores and cover the base with Glasé. Next, take it to a plate covered with silicone, nonstick or butter paper with the glason down and cover the rest of the alfajor. On the other hand, to match the glaze, you can help you moistening the spreader with a little water. Check that the alfajor is completely covered and that the Glasé layer is not too thick.

Trick: Depending on the weather, the drying time can vary between 8 and 24 h. You can accelerate it a bit with a fan.

14. When the white Marplan alfajores are dry, you can enjoy and share them. To eat! Share with us your opinion in the comments. Tell us in the comments your opinion and share with us a photograph of the final result.