INGREDIENTS
- Time:
- – 3 yolks.
- – 100 g of frequent sugar.
- – 25 g of honey.
- – 1 pinch of salt.
- – 1 cdita of vanilla essence.
- – 1 cdita of citrus zest.
- – 100 g of butter.
- – 250 g of cassava starch (or 200 g of cassava starch and 50 g of corn).
- – 1/2 tsp baking powder.
- Stuffed:
- – Candy or mamón jam or Candy or guava or quince jam.
- Swiss yerba mate meringue:
- – 100 g of egg whites.
- – 200 g of frequent sugar.
- – 80 g of roughly icing or impalpable sugar.
- – 1 tablespoon of yerba mate powder.
Spectacular alfajores from Corrientes, full of candy or guava or quince jam, or no matter you want probably the most. With Swiss yerba mate meringue Have you ever ever tried it?
PROCEDURE:
1. In a bowl, beat the yolks properly with the sugar, salt, essence, zest and honey.
2. Add the sifted combination of cassava starch, corn starch and baking powder.
3. Kind a sandblasting. Add the chilly butter reduce into cubes till you acquire a homogeneous dough.
4. Place within the fridge for not less than 2 hours earlier than utilizing it.
5. As soon as very chilly, stretch the dough with a rolling pin and with a chopping fringe of 6
cm in diameter, kind the lids that can go on a greased and floured plate in an oven at 170°/180°C for roughly 8 to 10 minutes or till the sides of the lids are a bit of golden.
6. Let cool on a rack. Reserve in an hermetic container.
7. For the candy mamón or quayaba, drain the syrup and mash with a fork till you acquire a puree.
8. Fill one lid and canopy with one other to kind the alfajor.
Swiss yerba mate meringue:
1. Combine the egg whites with the frequent sugar and place in a double boiler till the sugar dissolves or till it reaches 60°C.
2. Beat with an electrical mixer at full pace till a meringue is fashioned.
very agency. With the gradual mixer, add the powdered sugar and the tablespoon of yerba mate powder.
3. Cowl the alfajores and allow them to dry on a rack or in a really low oven at 40°C.
