White albacores recipe from Mar del Plata

It is important to note that in the albacores competition, there are several battles. In this particular case, the albacores from Mar del Plata have their own. On the one hand, there are the fans of dark chocolate and, on the other, those who do not change the white stuffed with dulce de leche and covered with an exquisite glaze made from meringue. Also, if you are among the latter, this recipe is ideal for you.

In Free Recipes we teach you how to make white albacores from Mar del Plata with all the secrets so that you can make them at home with the same flavor as the originals. Let’s cook!

15 diners 24h Afternoon snack medium difficulty

Additional features: Average cost, Baked recipes, Argentine recipes

Ingredients to make white Alfajores from Mar del Plata:

For the caps
150 grams of ointment butter

50 grams of honey
50 grams of sugar (¼ cup)
grated lemon peel

orange peel zest
1 egg
1 Teaspoon vanilla extract

250 grams of flour 0000
50 grams of cornstarch (cornstarch)
20 grams of bitter cocoa

1 dessert spoon of baking powder
¼ teaspoon bicarbonate of soda
For the filling

500 grams of dulce de leche pastry
for coverage
1 egg white

3 dessert spoons of lemon juice
150 cubic centimeters of water
200 grams of sugar (1 cup)

200 grams of powdered sugar

You may also be interested in: Glaze for alfajores

How to make white Alfajores from Mar del Plata:

To start with the recipe for white alfajores from Mar del Plata, first place the softened butter and sugar in the mixer bowl, beat to form a cream.

Add the egg, the vanilla essence, the honey, the lemon and orange zest that will
Sift together the dry ingredients: flour, cornstarch, bitter cocoa, baking powder, and bicarbonate of soda.
Add the entire mixture to the smoothie. Also, first integrate with a spatula and then finish unifying the dough with your hands without kneading, so as not to form gluten.

Place the dough between two plastic wraps and stretch it with a stick to 4 mm thickness.
Then, place it on a plate and let it cool in the fridge for at least 2 hours. This will make it easier to cut the caps of the alfajores.
Cut the caps with a 6 cm diameter circular cutter. Next, to take advantage of the dough scraps, join them without kneading.

Then, stretch them again between plastic wrap and cut more caps. If necessary, chill the dough before continuing to cut circles.
Trick: with these ingredients, you will be able to obtain approximately 30 tapas (15 alfajores).
Place the alfajores from Mar del Plata on a buttered plate or covered with silicone or parchment paper and take them to a preheated oven at 170 °C for 8 to 10 minutes. When they are cooked, let the tapas cool on a wire rack.

Meanwhile, prepare the glaze to cover the alfajores.
Also, on a stove over medium heat, she places a pot with common sugar and water to prepare a syrup.
It will be ready when it reaches 120 °C.

While you wait for the syrup to reach the correct temperature, place the egg white, powdered sugar and lemon juice in a bowl. Also, start beating.
When the syrup is ready, pour it in the form of a thread over the beaten egg whites while continuing to beat as if you were making an Italian meringue.
You must beat until the preparation cools down.

Now begin to assemble the alfajores. Likewise, he places dulce de leche and places another on top, pressing gently.
As you can see in the photo, the curved face of the cookie should be inward (in contact with the dulce de leche) and the flat face outward.
Even the edges with a little more sweet and with the help of a spatula or spreader so that there are no grooves.

For the coverage, take one of the alfajores and cover the base with glaze.
Next, take it to a plate covered with silicone, non-stick or parchment paper with the glaze down and cover the rest of the alfajor.
On the other hand, to even out the frosting, you can help by moistening the spreader with a little water.

Check that the alfajor is completely covered and that the glaze layer is not too thick.
Tip: depending on the weather, the drying time can vary between 8 and 24 hours. You can speed it up a bit with a fan.
When the white alfajores from Mar del Plata are dry, you can enjoy and share them.