CookiesArgentine-UruguayanMedium

Alfajor with Dulce de Leche and Meringue

Name: Alfajor with Dulce de Leche and Meringue
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: Argentine-Uruguayan
Ingredients: 1½ sticks (170 g) unsalted butter, softened, at room temperature; ¾ cup (150 g) granulated sugar; 3 large egg yolks, at room temperature; 1 tsp (5 ml) vanilla extract; 1½ cups (180 g) all-purpose flour; ¾ cup (90 g) cornstarch; 1½ tsp (7½ g) baking powder; ¼ tsp (1½ g) fine sea salt; ¾ cup (200 g) dulce de leche, at room temperature; 1 large egg white, at room temperature; ½ cup (60 g) powdered sugar; ½ cup (45 g) unsweetened shredded coconut

From the MyKitchenBank Kitchen

An elegant Argentine-Uruguayan sandwich cookie made with a tender cornstarch dough, filled with silky dulce de leche, and coated in a crunchy meringue crust. These delicate treats have a melt-in-your-mouth texture with a subtle sweetness balanced by the buttery dough and rich caramel filling. Perfect for special occasions or afternoon tea.

Prep: 30 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 20 min
Makes: 12 sandwich cookies

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Steps

Before you start

Bring all ingredients to room temperature
Preheat oven to 350°F (175°C)
Line two baking sheets with parchment paper
Have dulce de leche ready (store-bought or homemade)

1
Cream butter and sugar
- In a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for 3–4 minutes until pale, fluffy, and light in texture.
- Scrape down the bowl halfway through.
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Ready when: Mixture is pale, fluffy, and noticeably lighter in color
Tip: Do not skip this step; proper creaming incorporates air for a tender cookie.
2
Add eggs and vanilla
- Add the egg yolks one at a time, beating well on medium speed after each addition.
- Pour in the vanilla extract and mix until fully combined.
- The mixture will look slightly curdled at first; continue mixing until it comes together.
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Ready when: Mixture is smooth and uniform in color
Tip: Add eggs slowly so they emulsify properly with the butter.
3
Mix dry ingredients
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
- Mix until well combined and no lumps remain.
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Ready when: Dry mixture is uniform and lump-free
Tip: Sift the powdered ingredients if you want an extra-tender crumb.
4
Combine wet and dry
- Add the dry ingredients to the butter mixture in three additions, mixing on low speed just until combined after each addition.
- Do not overmix.
- The dough should be soft and slightly sticky.
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Ready when: No streaks of flour visible; dough is uniform and soft
Tip: Overmixing develops gluten, making the cookies tough instead of tender.
5
Chill dough
- Remove the dough from the mixer and wrap it in plastic wrap.
- Refrigerate for 15 minutes, or until it becomes easier to handle but is still cool.
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Ready when: Dough is still pliable but holds its shape
Tip: Cold dough won't spread as much in the oven, keeping the cookies tender.
6
Roll and cut cookies
- Lightly flour a work surface and roll out the chilled dough to about ¼ inch (6 mm) thick.
- Using a 2½-inch (6 cm) round cutter, cut out 24 rounds and place them on the prepared baking sheets, spacing them 1 inch (2.5 cm) apart.
- Gently gather and reroll scraps once if needed.
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Ready when: 24 evenly cut rounds arranged on baking sheets
Tip: Keep the dough cool while cutting; if it warms up, refrigerate briefly again.
7
Bake cookiesOven 350°F / 175°C
- Bake at 350°F (175°C) for 12–15 minutes, until the edges are pale golden and the tops are set but not darkened.
- The centers may look slightly underdone.
- Rotate the baking sheets halfway through baking for even browning.
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Ready when: Edges are pale golden; tops are set but not darkened
Tip: Don't overbake—alfajores should be tender, not crisp. They firm up slightly as they cool.
8
Cool cookies
- Let the baked cookies cool on the baking sheets for 5 minutes, then transfer them to a cooling rack.
- Cool completely to room temperature before assembling, about 10 minutes.
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Ready when: Cookies are firm enough to handle and completely cool to the touch
Tip: Cooling on a rack allows air to circulate underneath, preventing the bottoms from becoming damp.
9
Prepare meringue coating
- In a small clean bowl, whisk the egg white with a fork until foamy and slightly thickened but not stiff (about 2 minutes).
- In another bowl, combine the powdered sugar and unsweetened shredded coconut.
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Ready when: Egg white is foamy and thickened; sugar and coconut are mixed
Tip: Don't whip the egg white to stiff peaks; it should be liquidy enough to brush onto the cookies.
10
Assemble sandwich cookies
- Turn half of the cooled cookies (about 12) flat-side up on a clean surface.
- Spread about 1 tablespoon (15 g) of dulce de leche on each flat side, leaving a ¼-inch (6 mm) border.
- Top each with another cookie, flat-side down, and gently press to create a sandwich.
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Ready when: 12 sandwich cookies assembled with visible dulce de leche filling
Tip: Warm dulce de leche slightly (30 seconds in the microwave) if it's too thick to spread easily.
11
Coat with meringue
- Working with one sandwich cookie at a time, brush a thin coat of the foamy egg white on the top and bottom edges (avoid the dulce de leche sides).
- Immediately dip the edges into the powdered sugar and coconut mixture, coating all around.
- Place on a parchment-lined tray.
- Repeat with remaining cookies.
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Ready when: All sandwich cookies are coated with crispy meringue and coconut on the edges
Tip: Work quickly so the egg white doesn't dry before the coating adheres.
12
Set and serve
- Let the coated alfajores sit at room temperature for 30 minutes to 1 hour, allowing the meringue coating to dry and crisp up.
- Store in an airtight container.
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Ready when: Meringue coating is completely dry and crispy to the touch
Tip: Do not refrigerate immediately; the meringue coating sets best at room temperature.

Good to know

Tips

The cornstarch is key to the delicate, melt-in-your-mouth texture of alfajores. Do not skip it or substitute with additional flour.
Room-temperature ingredients emulsify better, making a smoother dough and more tender cookies. Take 30 minutes to warm everything before you start.
The meringue coating serves both aesthetic and textural purposes—it adds crunch and seals in moisture. Don't skip this step.
If using homemade dulce de leche, make sure it has cooled to room temperature before assembling; warm filling will soften the cookies.

Make ahead

You can prepare the dough up to 2 days in advance; wrap it in plastic wrap and refrigerate. You can also bake and cool the cookie rounds up to 1 day ahead and store them in an airtight container. Assemble and coat the alfajores no more than 4 hours before serving for the best texture.

Storage & reheating

Room temperature (in an airtight container): up to 4 days. The cookies remain soft and tender, though the meringue coating will gradually soften. Refrigerator (in an airtight container): up to 1 week; let them come to room temperature before serving for the best texture. Freezer (in an airtight container, separated by parchment layers): up to 2 months. Thaw at room temperature for 2 hours before serving.

Substitutions

unsweetened shredded coconut → Finely chopped blanched almonds or pistachios. Use the same amount by weight. This gives a more elegant, less tropical appearance.
dulce de leche → Homemade dulce de leche or cajeta (goat's milk caramel). Make or source your own if you prefer a deeper, more complex caramel flavor. Store-bought works perfectly well too.
cornstarch → Potato starch in equal measure. Creates a very similar tender texture. Corn starch is more readily available and is the traditional choice.
large egg white → 2 tablespoons (30 ml) of aquafaba (chickpea liquid from a can). A vegan alternative that whips similarly. Use only 1 tablespoon (15 ml) powdered sugar in the coating mixture to account for the extra liquid.