Ricarditos from Uruguay

Ricarditos aus Uruguay

Ricarditos are Uruguay’s version of chocolate-coated marshmallow treats. The base is a shortbread cookie, which then receives a meringue as topping. This meringue is then dipped in chocolate. Obviously, as always the Uruguayan caramel cream called dulce de leche also has to play a role here. Otherwise it would not be Uruguayan duh. This is my fifth recipe during my Uruguayan cookie week.

Ricarditos aus UruguayDie Schokoküsse oder Dickmänner heißen Ricardito in Uruguay, weil lange Zeit die Firma Ricard federführend diese Schaumküsse vertrieb und sich so im uruguayischen Wissen verfestigte, dass der Firmenname gleichzusetzen sei mit dem Schaumgebäck. Dass dabei die niederländische Firma Buys Zoenen als Vorbild diente, wird des Öfteren mal schnell unter den Teppich gekehrt. Macht ja auch nichts, Uruguay wäre nicht Uruguay, wenn man nicht gleich die Lieblingszutat dulce de leche in diese Küsse hineinschummeln würde.

Ricarditos aus UruguayNatürlich ist es optinal, ob man als unterste Schicht die Creme auf die Mürbeteigplätzchen streicht, aber ich persönlich finde, dass diese Küsse dadurch nochmal das gewisse Etwas bekommen. Ganz zu schweigen von der Tatsache, dass diese Schokoküsse natürlich sowieso viel besser schmecken als jede gekaufte Sorte. Ricarditos werden in Uruguay als Spezialität empfohlen und sind, wie kann es anders bei Schokoküssen sein, eine wunderbare Mischung aus krokantem Plätzchen, luftig leichtem Baiser, geschmolzener Schokolade und süßer Karamellcreme.

Ricarditos aus Uruguay

Ricarditos from Uruguay

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Serves: About 10, depending on size

Ricarditos from Uruguay are a shortbread cookie with caramel made with sweetened condense milk, meringue and melted chocolate.

Ingredients

  • Shortbread Cookies
  • 100 grams all-purpose flour
  • 50 grams of cold butter
  • 25 grams of regular sugar
  • 1 teaspoon of vanilla extract, see here how to make your own
  • A bit of milk

  • Filling
  • About 50-100 grams of dulce de leche, see here how to easily make it at home
  • 50 grams of regular sugar
  • 20 grams of molasses
  • 50 grams of water
  • 1 egg white
  • 300-400 grams of semi-sweet chocolate
  • 1 teaspoon of canola oil

Instructions

1

For the shortbread cookies make small crumbs from the flour, butter, and sugar. Then add vanilla extract and a dash of milk. Add milk little by little until you can form a ball. Wrap tightly and chill in the fridge for at least half an hour.

2

Take out dough and roll out onto a floured surface, cut out circles either with a cookie cutter or glass. Preheat oven to 180 degrees Celsius and line a baking sheet with parchment paper. Place cookies on prepared baking sheet, you can put them close to each other as they don't contain any leavener and will not spread. Bake cookies for about 9-10min, store leftover cut-out cookies in the fridge while a batch is being baked. Repeat with all the dough. Let cool completely.

3

For the filling smear a layer of dulce de leche on the cookies (this is optional). Then heat the sugar, molasses and water and let boil at medium-high heat for about three minutes. Meanwhile beat the egg white until soft peaks form. Pour the sugar syrup hot into the egg whites and continue beating on high until the meringue cools off. This may take some minutes. The meringue should look glossy and stiff.

4

Melt the chocolate with the oil either in 30 second increments in the microwave or on low on the stovetop. Then pipe the meringue on the cookies in a circular movement, creating a cone. Dunk the cookie upside down in the chocolate or pour chocolate over meringue and let cool completely.

Notes

No idea what to do with the leftover egg yolk? Check out see this blog post including how to freeze them properly.

Ricarditos aus Uruguay

You Might Also Like

No Comments

Leave a Reply