Brazilian Wedding Cookies with Dulce de Leche
Bem casado — meaning 'happily married' — are iconic Brazilian celebration sweets. Two pillowy sponge cake discs hug a generous filling of rich dulce de leche, all finished with a glossy vanilla glaze. Once you taste one, you'll know exactly why they're handed out at every Brazilian wedding!
🛒 Ingredients
30 servings
- 5 large eggs, at room temperature, whites and yolks separated
- 1 cup (200 g) granulated sugar
- 1 cup (120 g) all-purpose flour, sifted
- 1/2 tablespoon baking powder
- 1/2 tablespoon cornstarch
- Butter for greasing
- 14 oz (400 g) thick dulce de leche or firm caramel spread
- 1 cup (200 g) granulated sugar, for the syrup
- 1/4 cup (60 ml) water
- 5 drops vanilla extract
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Directions
- 1
Preheat oven to 350 °F (180 °C). Line two 12-inch (30 cm) round pans with buttered parchment paper.
- 2
Beat egg whites to stiff peaks using an electric mixer.
- 3
In a separate bowl, beat sugar and egg yolks together for 10 minutes until pale, thick and fluffy.
- 4
Sift together flour, baking powder and cornstarch, fold into the yolk mixture and beat for 5 more minutes until the batter is smooth and airy.
- 5
Gently fold the beaten egg whites into the batter using upward circular motions to keep it light.
- 6
Divide batter between the two pans and bake 15 minutes, or until a toothpick comes out clean. Let cool, then unmold.
- 7
Cut out 2-inch (5 cm) discs using a round cookie cutter.
- 8
Place half a tablespoon of dulce de leche on one disc and sandwich with another, pressing gently.
- 9
Make the glaze by dissolving sugar in water with vanilla over low heat. Spoon one tablespoon over each cookie sandwich and allow to dry for 30 minutes.
💡 Chef's Tip
For homemade dulce de leche, submerge a sealed can of sweetened condensed milk in a pressure cooker fully covered with water and cook for 40 minutes. Keep the can submerged at all times. Store in an airtight container for up to 3 days.
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