Description
Experience the delicate, melt-away texture of traditional Mexican Polvorones with this science-backed recipe. These vibrant pink treats leverage a high lipid-to-protein ratio to create a signature ‘dusty’ crumb that is a staple of any classic panaderia.
Ingredients
- 541g All-Purpose Flour
- 336g Vegetable Shortening or Lard
- 300g White Granulated Sugar
- Pure Vanilla Extract (or vanilla bean paste)
- Large Eggs
- Baking Soda
- Baking Powder
- Salt
- Concentrated gel food coloring (pink)
- Cane sugar (for coating)
Instructions
- In a large glass bowl, whisk together the flour, baking soda, baking powder, and salt until evenly distributed.
- Using a stand mixer with a paddle attachment, cream the shortening, granulated sugar, and vanilla on medium speed for two minutes to achieve proper aeration.
- Incorporate the eggs one at a time, allowing the mixture to emulsify thoroughly.
- Set the mixer to low and gradually add the dry ingredients, mixing only until no white streaks of flour remain.
- Tint the dough with pink gel food coloring, wrap in plastic, and refrigerate for at least one hour to stabilize the fats.
- Preheat your oven to 350ºF and line baking sheets with parchment paper.
- Scoop 1/4 cup portions of dough, roll into spheres, and coat each ball in cane sugar.
- Place on the prepared sheets, flatten slightly, and bake for 12-14 minutes until the cookies crack but remain pale in color.
Notes
To achieve the lightest possible texture, ensure your shortening is at room temperature before beginning the creaming process. If you find the dough too soft to handle after coloring, an additional 30 minutes of chilling will help the lipids solidify, preventing excessive spread in the oven.
- Prep Time: 1 hour 15 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mexican