Barquiron

Method

1. Whisk egg whites and sugar only until the sugar begins to dissolve; avoid whipping in a large volume of foam.
2. Stir in milk, flour, and melted butter until the wafer batter is thin, smooth, and able to spread into a translucent layer.
3. Rest the batter 10 minutes, then cook a teaspoon-sized tester on a lightly greased non-stick pan or wafer iron.
4. Spread each portion paper-thin and cook until the surface is dry and the underside is pale gold.
5. Roll immediately around a thin dowel while hot, then slide off and cool completely until crisp.
6. For the filling, mix toasted flour, powdered milk, sugar, salt, and melted butter until sandy but able to hold when pressed.
7. Pipe or spoon the polvoron filling into the cooled wafer tubes without packing hard enough to crack them.
8. Store airtight as soon as filled and serve within a few days, because humidity quickly softens the wafers.