For the dough
9 separated egg whites
1 1/2 cup of sugar
2 cups of potato starch
1/2 cup of wheat flour
1/2 tablespoon of cream tartar
1/2 teaspoon of baking powder
For the filling
1 cup of cooked condensed milk
For wrapping the well-matched
1 1/2 cup of confectioner's sugar
For the dough
9 separated egg whites
1 1/2 cup of sugar
2 cups of potato starch
1/2 cup of wheat flour
1/2 tablespoon of cream tartar
1/2 teaspoon of baking powder
For the filling
1 cup of cooked condensed milk
For wrapping the well-matched
1 1/2 cup of confectioner's sugar
Beat the egg whites until fluffy
Add the yolks, one at a time, beating continuously
Gradually add the sugar and beat until pale and creamy
Sift the remaining dry ingredients into the mixture
Add to the egg mixture, gradually, and mix carefully
Place the mixture in a piping bag
Spread the dough into circles of 6 cm diameter and 0.5 cm thickness, on greased and floured baking sheets
Bake in a moderate oven (180°C) preheated for about 6 minutes, or until lightly browned
Remove from the baking sheet with a spatula
Let cool
Pair the well-matched, two by two, filling each with 1 tablespoon of dulce de leche
Dust with confectioner's sugar
