March 9, 2010

meringue {+ dulce de leche}


One of Sebastian's favorite sweets are meringues. Easy and fast to make with ingredients that are always on hand. I remember when I was a child that we used to go to a pastry shop near my grandmother's house to buy "suspiros con cajeta" {meringues filled with "dulce de leche"}.

I had not particular filling in mind when I started making these meringues yesterday afternoon, but we all love "dulce de leche" and I keep a good stock of it in our pantry. The kids also like to eat it with their waffles and pancakes.

I bake the meringues a little longer so they get dryer, with a bit of a golden color but still shiny. When done, I sandwich these airy cookies with the creamy "dulce de leche" so that they collapse into the center where it gets a little sticky.
Once the cookies are assembled, they must be eaten right away because the meringue starts to melt with the moisture of the filling.

They melt in your mouth and it is hard to eat just one. Very sweet meringue kisses!











7 comments:

  1. I noticed E. Dehillerin in the first photo. That is one of my favorite shops in Paris. I always wonder what treasures we will find. Such a lovely store.

    The dulce de leche looks so yummy!

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  2. I showed my husband your post and he wanted to know....Would you mind posting your recipe for dulce de leche? The meringues look amazingly good:)

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  3. yes! It is a great shop. they have everything there and of very good quality. I bought those pastry bags to make eclairs, but I now use them for almost everything that requires a larger bag.

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  4. Hi! I buy the dulce de leche ready made here. It comes in jars from Argentina and there are also local brands as well as Nestle... This is David Lebovitz recipe:

    DULCE DE LECHE or Confiture de Lait
    Adapted from The Perfect Scoop (Ten Speed Press)

    Preheat the oven to 425° F (220° C).

    Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.


    Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.

    Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).

    Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.

    Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.

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  5. these look amazing! your photographs are wonderful too. yum!

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  6. Yes. your photographs are fantastic and oh do I want one of these! Enjoy...

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  7. these look so perfect, true master piece!!

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