Recipe by Cristian Gomez and Catalina Venegas from Café Turri, National winners Dilmah Real High Tea Challenge 2013
• 3 eggs
• 90 grs. granulated sugar
• 100 grs. flour
• 250 grs. Manjar (caramel)
• Pinch of salt
Separate the whites from the yolks and leave them in different bowls ready to whip.
Beat the yolks with one third of the sugar until they are thicker and pale in color.
Whisk the egg whites with a pinch of salt until soft peaks form, at that instant add the granulated sugar and dissolve the crystals, whip to form firm peaks.
Add to the above mixture half of the flour and the egg yolks beaten and fold gently. Add the other half of flour in the same way being careful not to over whisk the mixture.
Grease and dust the baking tray or place the baking paper in the oven tin.
Use a pastry bag or a pastry sleeve. Once the pastry bag is filled form small circles on the baking tray, leaving two centimeters between the dough because the mixture will rise with the heat. Repeat until the baking tray is full.
Bake at 220ºC for 6 minutes, being careful that the undersides of the empolvados do not get burnt.
Let them cool down.
Fill them with manjar(caramel) or fresh mashed lucumas.
Sprinkle with powdered sugar and enjoy.
Paired with Dilmah Nuwara Eliya Pekoe