Today I’m going to show you how to make Meringue Topped Cookies. They start with a cookie dough base, topped with delicate and crispy meringue and complimented with a sweet and sour strawberry jam. These cookies will disappear so fast you won’t even notice.
Ingredients for the dough:
180g sifted flour
70g cold butter
1 egg yolk
70g sour cream
1 tsp vanilla extract (optional)
Ingredients for the topping:
1 egg white
50g sugar
1 tsp lemon juice
1/8 tsp salt
1 tsp cornstarch
1 tsp vanilla extract (optional)
50g jam
Step 1
Roll the cold butter in the flour, then grind it using a grinder. Mix the butter and flour with your hands until everything turns into crumbs.
Step 2
Add the sour cream, egg yolk and knead the dough. Cover the dough with a plastic wrap and refrigerate for 30 minutes.
Step 3
In a clean dish combine the egg white, lemon juice and a pinch of salt. Whip the egg white on low speed until foamy, then increase the speed and add the sugar in three batches. Whisk the meringue until stiff peaks are formed. Add the cornstarch and whisk again until all combined well.
Step 4
Roll the chilled dough into a thin layer on parchment paper or a Teflon mat. Spread the meringue onto the top. Pipe jam stripes across the surface then use a skewer or toothpick to rake across the jam stripes in alternating directions to create a chevron pattern.
Step 5
Using a sharp knife, divide the dough into squares. Transfer the parchment paper onto a baking pan and bake at 350F degrees for 15-18 minutes or until the bottom of the cookies are golden brown.
Notes:
Let the cookies cool completely before serving.
I use strawberry jam, but you can use any kind you like.
If my post was useful to you, please let me know in the comment section below.
Meringue Topped Cookies
They start with a cookie dough base, topped with delicate and crispy meringue and complimented with a sweet and sour strawberry jam.
Ingredients for the dough:
- 180 g sifted flour
- 70 g cold butter
- 1 egg yolk
- 70 g sour cream
- 1 tsp vanilla extract (optional)
Ingredients for the topping:
- 1 egg white
- 50 g sugar
- 1 tsp lemon juice
- 1/8 tsp salt
- 1 tsp cornstarch
- 1 tsp vanilla extract (optional)
- 50 g jam
-
Roll the cold butter in the flour, then grind it using a grinder. Mix the butter and flour with your hands until everything turns into crumbs.
-
Add the sour cream, egg yolk and knead the dough. Cover the dough with a plastic wrap and refrigerate for 30 minutes.
-
In a clean dish combine the egg white, lemon juice and a pinch of salt. Whip the egg white on low speed until foamy, then increase the speed and add the sugar in three batches. Whisk the meringue until stiff peaks are formed. Add the cornstarch and whisk again until all combined well.
-
Roll the chilled dough into a thin layer on parchment paper or a Teflon mat. Spread the meringue onto the top. Pipe jam stripes across the surface then use a skewer or toothpick to rake across the jam stripes in alternating directions to create a chevron pattern.
-
Using a sharp knife, divide the dough into squares. Transfer the parchment paper onto a baking pan and bake at 350F degrees for 15-18 minutes or until the bottom of the cookies are golden brown.
Let the cookies cool completely before serving.
I use strawberry jam, but you can use any kind you like.
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