April 5, 2012

Alfajores

Posted by HI Cookery under 04 April | Tags: , , , , , |
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Alfajores

(Caramel Sandwich Cookies)

Alfajores

April 5: National Caramel Day

We often got invited to party with our Peruvian friend, Tina P., at her house during the holidays when we lived in Oklahoma. Our energetic hostess would proudly share some samples of Inca Kola and roasted corn nuts that she or her family members had brought back after visiting their country. Her sister, Odilia, would also prepare other Peruvian snacks at home, such as alfajores (caramel sandwich cookies). She would actually boil a can of condensed milk for hours to make the caramel, although manufacturers have warned against this cooking method as the can might explode. Nowadays, dulce de leche is readily available in a can or jar, and we use this safer, more convenient caramel as a filling between buttery yet brittle biscuits (cookies). Prepare a popular Peruvian and South American sweet treat—make alfajores for National Caramel Day.

Recipe

(Adapted from About.com)

Ingredients

  • 1 ¾ cups cornstarch
  • 1 cup flour
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, unsalted
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 2+ tablespoons Brandy (traditionally Pisco)
  • 1 cup caramel/dulce de leche
  • ½ cup coconut flakes, toasted

Directions

In a bowl, combine the cornstarch, flour, baking powder and salt. Set aside. In another bowl, cream the butter and sugar. Stir in the vanilla. Gradually add the dry ingredients and knead to form a cookie dough. Add Brandy to make the dough hold together and not crumble (add more Brandy, if necessary). Form into a ball.

Alfajores

Flatten the ball between two sheets of waxed paper. Refrigerate for half an hour to firm up the dough. Roll out to to ¼-inch thick. Cut circles with a round cookie-cutter (2-inches for regular-sized alfajores or 1- 1 ½-inches for mini alfajores).

Alfajores

Place the cut circles on a baking sheet lined with parchment paper. Bake in a preheated oven at 350 degrees F for 15-20 minutes or pale brown (do not over bake). Remove the cookies from the oven and let them sit out for about five minutes. Carefully transfer them to a wire rack to cool completely. Gently spread caramel/dulce de leche on the flat side of one cookie.

Alfajores

Lightly press another cookie on top of the caramel/dulce de leche to sandwich them. Roll the sides of the cookies in coconut to stick to the filling. Refrigerate to set.

Alfajores

Notes

  • Manjar blanco is the traditional filling for alfajores. However, dulce de leche is an acceptable substitute.
  • Powdered sugar is typically sprinkled on surface of the alfajores before serving. But we opted not to do so to focus on the already-sweet flavor of the dulce de leche.
  • Muchas gracias to Tina P. for the woven Peruvian blanket that we used for the final photo backdrop above.
 

September 15, 2011

Fall Fiesta Macarons

Posted by HI Cookery under 09 September | Tags: , , , , , , |
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Fall Fiesta Macs

[Chocolate-Cinnamon Macarons

with Dulce de Leche

(Caramel) Filling]

Fall Fiesta Macarons

September 15-October 15: Hispanic Heritage Month

So long to summer and hello to Hispanic Heritage Month! We are celebrating the change of seasons with a fall fiesta and making macarons with Latino flair and flavors. Living so close to the “South of the Border,” we are trying to learn more about the cultures and cuisines of Central and South America before we move elsewhere again.

Our Mexican-inspired macaron shells are made with chocolate (from the Aztec Nahuatl word xocolātl) and cinnamon* and filled with delicious dulce de leche (literally it is translated in Spanish as “sweet of the milk” or “milk candy” and is popularly known as caramel). These cute cookies can be autumn alternatives (or additions) to cinnamon buns, candy apples, pumpkin pies, spiced ciders and gingerbreads on a harvest table. Make chocolate-cinnamon macarons with dulce de leche filling and have a fabulous fall fiesta during Hispanic Heritage Month!

Fall Fiesta Macarons

Recipe

(Adapted from Macaroons)

For the chocolate-cinnamon macaron shells (Italian meringue method)

  • 1 cup almond flour/meal
  • 1 cup powdered sugar (we used C&H brand)
  • 1 tablespoon cocoa powder (we used Nestle Toll House brand)
  • 3 egg whites (fresh, unpasteurized and aged overnight at room temperature)
  • 1 cup sugar, granulated white (we used C&H brand)
  • ½ cup water
  • 1 teaspoon vanilla (we used Mexican vainilla)

Directions

Sift the almond flour/meal with the powdered sugar. Stir in the cocoa powder and cinnamon until well combined. Grind in a food processor in batches to remove any lumps (optional).

Fall Fiesta Macarons

Whip the egg whites until peaks form. Make a simple syrup to stabilize the egg whites by boiling the sugar and water together until it reaches a temperature of 245 degrees F on a candy thermometer (or until it reaches a soft ball stage). Pour into the egg whites and whip again until stiff and glossy.  Mix in the vanilla.

Fall Fiesta Macarons

Fold in the almond flour/meal-sugar-cocoa powder-cinnamon mixture and blend until the consistency “flows like magma.” Pipe one-inch discs on a parchment paper on top of an insulated baking sheet.

Fall Fiesta Macarons

Let the discs air dry to develop a thin skin for at least 30 minutes.Bake in a preheated oven at 300 degrees F for about 15-20 minutes. Watch the “feet” develop, but be careful not to burn the macarons. Remove from the oven and let cool for 15 minutes. Peel off the macarons from the parchment paper. Sort by size and match pairs.

Fall Fiesta Macarons

Spread dulce de leche (we used Nestle La Lechera brand) as a filling. Refrigerate the macarons to set. Bring to room temperature before serving.

Fall Fiesta Macarons

Notes