Rogel

Dough

1. In a large bowl, add the flour.
2. Dig a well in the center of the flour and add the sugar, egg yolks, whole eggs, water, almond liquor and soft butter.
3. Mix until obtaining a smooth dough. Kneading should not last long.
4. Cover the dough with plastic wrap and let stand for 15 minutes at room temperature.
5. Preheat a convection oven to 320 F (160°C).
6. Roll out the dough very thinly using a pasta machine or a rolling pin, to a thickness of about ⅛ inch (2 mm).
7. On a floured work surface, cut the dough into at least 8 discs of approximately 8 to 10 inches (20 to 25 cm) in diameter.
8. Prick the discs of dough with a fork and place them gradually on baking sheets lined with parchment paper.
9. Bake the dough discs in the oven at 320 F (160°C) for about 10 to 15 minutes per baking sheet. The dough discs should be golden.

Meringue

1. In a saucepan, add the water and the sugar, and stir.
2. Boil the content over low to medium heat.
3. Mix regularly until obtaining a liquid syrup.
4. Heat until the mixture reaches a temperature between 250 F and 265 F (120°C and 130°C) maximum.
5. Regularly clean the sides of the pan using a wet pastry brush to prevent sugar crystals from sticking to the edges and falling into the sugar during cooking.
6. While the syrup gradually reaches the desired temperature, as soon as the sugar reaches 237 F (114°C), beat the egg whites until they start to become firm.
7. When the syrup is at the right temperature, turn off the heat and lower the speed of the mixer to the lowest speed.
8. Drizzle the syrup over the beaten egg whites, taking care that the syrup does not touch the whisk attachment, as the speed could cause the syrup to splash and the egg whites would become too stiff. So pour the syrup gradually in 30 seconds maximum.
9. When the syrup is added, increase the speed of the mixer to the maximum and beat for about 10 minutes. The meringue must cool before stopping the mixer.
10. Transfer the meringue to a pastry bag with the tip of your choice.

Assembly

1. Place a disk of dough on a serving dish or tray and spread at least a tablespoon of dulce de leche. Place another disc of dough on top.
2. Do this until the dough discs and dulce de leche are used up.
3. Spread dulce de leche between each layer of cookie until the last one, which should not have dulce de leche on it.
4. Cover the last layer with meringue using the pastry bag.
5. Lightly flame the meringue with a blowtorch (optional).