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Ingredients: 300 g double cream 300 g all-purpose flour 000 or 0000 1 teaspoon fine salt 1 teaspoon baking powder Pastry dulce de leche 1 kg Dough. Mix the double cream with the sifted flour, baking powder and salt. Knead barely. If you can't get double cream, use the thickest one you can find on the market. If not, add 50 more grams of flour or cornstarch. Let rest for 20 to 30 minutes. Roll out with a pasta machine or rolling pin until 3 or 4 mm. Cut out the shapes. Chop with a fork. Place on clean plates. Bake at 200 C ... hot oven for 10 minutes or until golden. Mix the dough with pastry dulce de leche. Decorate with meringue Italian meringue: beat 3 egg whites (weighing 120 grs) with a pinch of sugar. Make a syrup at 120ºC with 240 g of sugar and 80 cc of water. Pour the boiling syrup over the beaten egg whites. Add a teaspoon of lemon juice. Continue beating until it reaches room temperature. Put the meringue in a piping bag on top of the alfajor. The meringue should be used as soon as it is ready.