Recipe
Merlitones
Shortcrust pastry tartlets with a fluffy almond filling, like those found in Havana bakeries. Crispy on the outside and tender on the inside.
- Preparation30 min
- Cooking30 min
- Total time1 h
- Servings18 merlitones
- DifficultyMedium
Among the sweets we can find in Havana bakeries are merlitones, which in the rest of the world are known as merlitón or mirlitón. These delicious tartlets, with their almond touch, are a delicacy that is crispy on the outside and fluffy on the inside.
Living outside Cuba, I thought I would find them in any bakery, but not at all. I missed them so much that I started looking for recipes. I have tried several and I am sharing my version with you, which I hope you will like.
Probably the first mirlitones are of French origin and are attributed to Antonin Carême, the very creator of croquettes. This chef made merlitones aromatized with orange blossom, chocolate, pistachio, hazelnut, apricot jam and even lemon cream. The recipe has been versioned many times by important chefs. In Spain this dessert is found under the name merlitones in traditional bakeries, especially in Madrid and the Basque Country.
Ingredients
Check off the ingredients you have.
For the merlitones
For homemade shortcrust pastry (optional)
Method
Homemade shortcrust pastry (optional)
- In a bowl, put the sifted flour and the butter. Mix with your fingers until you get crumbs.
- Add the egg and the salt and continue working the dough with your fingers until you can form a ball.
- Let it rest covered for 1 hour in a cool place.
Preparing the molds
- Place the tartlet or muffin molds in a comfortable work area and grease them with butter.
- On a lightly floured surface, roll out the dough with a rolling pin to a thickness of about 3 mm. With a glass, cut circles that cover the bottom and sides of the molds.
CiberCuba - Line the molds with the dough circles and keep them in the refrigerator while you prepare the filling.
CiberCuba
Filling
- Separate the yolks and whites into different containers.
- In a deep bowl, mix the room temperature butter with the powdered sugar and the tablespoon of cornstarch.
- When they are well integrated, add the yolks and the vanilla and continue beating until you get a light yellow cream. Set aside.
- Preheat the oven to 180 °C.
- Beat the egg whites to stiff peaks and add the two tablespoons of white sugar.
- Combine the egg whites with the yolk mixture using folding movements.
CiberCuba - Add the ground almonds and finish integrating everything. At first it will seem complicated, but it integrates very well.
CiberCuba
Baking
- Fill the molds only up to three quarters of their capacity, because the dough grows a little.
- Cover them by sprinkling powdered sugar and sliced almonds.
CiberCuba - Bake for 30 minutes at 160 °C (320 °F). Before taking them out, check that they are done by piercing them with a wooden skewer: it should come out clean.
CiberCuba - Take them out of the oven and let them cool before unmolding.
CiberCuba
