Versión en Español Espuma de limón, or Chilean lemon foam, is a light, refreshing no bake dessert similar to a mousse, made by whipping well chilled evaporated milk until fluffy and then folding in lemon juice and sweetened condensed milk. It takes 15 minutes of hands on work and 2 hours in the fridge, and serves 4. With only three main ingredients and no eggs or gelatin, it is one of the most popular homemade…

Versión en Español Almendrados are soft almond cookies made with ground almonds, sugar, eggs, cinnamon, and lemon zest, shaped into small balls, dipped in aguardiente, rolled in powdered sugar, and topped with a whole almond. They take 20 minutes of preparation and 20 minutes in the oven, and make 16 cookies. Of Sephardic and Spanish origin, they are baked in Chilean homes all year round and offer a lovely contrast of textures, with a thin,…

Versión en Español Chilean lemon cookies, or galletas de limón, are crisp butter cookies flavored with the juice and zest of a fresh lemon, made with flour, powdered sugar, and one egg. They take 45 minutes of preparation, including 30 minutes of chilling the dough, plus 15 to 20 minutes in the oven, and make enough for 6 people. They are very versatile, ideal to serve alongside other desserts or on their own with a…

Versión en Español Vegan loaf cake, or queque vegano, is made by mixing 1 1/2 cups of flour with baking soda and salt, whisking melted coconut oil with almond milk, sugar, vanilla, and apple cider vinegar, combining both, and baking it in an oiled loaf pan at 180 C (356 F) for about 30 minutes. It takes 15 minutes of preparation plus 30 minutes of baking and serves 6 people. It is an easy, egg-free…

Versión en Español Chilean luche cookies are made by mixing 300 g of sifted flour with baking powder, 5 tablespoons of dried ground luche seaweed, sugar, and salt, working in 200 g of room-temperature butter to a compact dough, shaping 1 cm (1/2 inch) thick rounds, and baking them at 180 C (356 F) for 10 to 12 minutes until lightly golden. They take 30 minutes of preparation plus 12 minutes of baking and serve…

Versión en Español Chilean murta ice cream is made by blending 500 g of fresh murta berries, mixing them with cold evaporated milk, cream or plain yogurt, and honey, and freezing the mixture while stirring every 30 to 40 minutes during the first 2 to 3 hours, then letting it set completely for about 12 hours. It takes 20 minutes of preparation plus 12 hours of freezing and serves 4 people, with no ice cream…

Versión en Español Chilean merenguitos con manjar are made by whipping 4 room-temperature egg whites with a pinch of salt to soft peaks, beating in powdered sugar, vanilla, and orange zest until glossy, piping small meringues, drying them at 90 C (194 F) for about 80 minutes and cooling them in the oven, then sandwiching pairs with manjar. They take 30 minutes of preparation plus 80 minutes of baking and serve 6 people. They belong…

Versión en Español Chilean apple cake, or queque de manzana, is made by mixing flour, sugar, baking powder, cinnamon, cloves, and salt, stirring in sunflower oil, eggs, and vanilla, folding in 4 diced apples and chopped walnuts, topping the batter with a fifth sliced apple, and baking at 180 C (356 F) for about 50 minutes. It takes 20 minutes of preparation plus 50 minutes of baking and makes 10 slices. It is one of…

Versión en Español Gelatina con yogurt is a creamy two-ingredient dessert made by dissolving 50 g of strawberry gelatin in 150 ml of boiling water, adding 150 ml of cold water, letting it cool until warm, blending it with 350 g of plain yogurt, and chilling it in molds for 2 hours, served with fresh strawberries. It takes 10 minutes of preparation plus 2 hours of chilling and serves 6 people. It is quick, light,…

Versión en Español Homemade baklava rolls, known in Chile as dulces árabes, are made by layering buttered phyllo sheets with a filling of ground nuts, sugar, cinnamon, and butter, rolling them up, cutting them into pieces, baking at 160 C (320 F) for 35 to 40 minutes, and drizzling them with honey as soon as they come out of the oven. They take 30 minutes of preparation plus 40 minutes of baking and serve 6…