A sweet treat with a texture similar to classic polvorones but filled with dulce de leche, this Mexican pastry recipe is perfect for tea time or accompanying coffee after dinner. These 'empolvados' are easy to prepare and can be stored without the filling in an airtight container for several days....
Ingredients
eggs6
powdered sugar (icing sugar)120g
vanilla extract1tsp
all-purpose flour (0000)120g
baking powder1tsp
dulce de leche for the filling
powdered sugar for dusting
Nutrition (per serving)
Calories
87.1kcal (4.35%)
Protein
0.8g (1.54%)
Carbs
20.3g (7.38%)
Sugars
10.0g (20%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Empolvados
- Step 1
Separate the egg whites from the yolks.
- Step 2
In a bowl, beat the yolks until they double in volume. Add the sugar and vanilla extract, beating until the mixture becomes thick.
- Step 3
In another bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the yolk and sugar mixture.
- Step 4
Sift the flour together with the baking powder and add it to the mixture, using gentle, folding motions to combine.
- Step 5
Line a baking sheet with parchment paper. Using a piping bag without a nozzle, form circles about 5 centimeters (2 inches) in diameter, leaving space between each one to prevent sticking during baking.
- Step 6
Bake in a preheated oven at 170°C (340°F) for about 20 minutes or until the empolvados are cooked through but not browned.
- Step 7
Remove from the oven and let them cool completely before removing them from the parchment paper.
- Step 8
Sandwich two empolvados together with dulce de leche as the filling.
Nutrition (per serving)
Nutrition (per serving)
Calories
87.1kcal (4.35%)
Protein
0.8g (1.54%)
Carbs
20.3g (7.38%)
Sugars
10.0g (20%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Make sure to fold the egg whites gently into the yolk mixture to maintain the airy texture.
Allow the empolvados to cool completely before handling to avoid breaking them.
For a neater presentation, use a piping bag to evenly shape the empolvados.
Store unfilled empolvados in an airtight container to keep them fresh for several days.
FAQS
Can I use a different filling instead of dulce de leche?
Yes, you can use other fillings like jam, chocolate ganache, or whipped cream, but dulce de leche is traditional.
How do I know when the empolvados are done baking?
The empolvados should be cooked through but not browned. They should feel firm to the touch but remain pale.
Can I make these empolvados ahead of time?
Yes, you can bake the empolvados in advance and store them in an airtight container. Fill them with dulce de leche just before serving.
What is the best way to dust powdered sugar on top?
Use a fine-mesh sieve to evenly dust powdered sugar over the empolvados for a professional finish.
Can I use self-rising flour instead of all-purpose flour and baking powder?
Yes, you can substitute self-rising flour, but ensure it is fresh to achieve the desired rise.
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