Meringue cookies are a delicate and tender treat that combines crispy shortbread dough and light, airy meringue. These cookies can be a great addition to tea or coffee, as well as decorate any festive table.
There are many recipes for meringue cookies, which differ in ingredients and method of preparation. At the heart of this dessert is a combination of delicate meringue and crumbly dough. The meringue is prepared from whipped proteins with sugar, and the dough can be sandy, puff pastry or other at the choice of the cook.
Meringue cookies can be served as a stand-alone dish or used as a base for other desserts.
Ingredients:
- butter – 220 g;
- sour cream – 150 g;
- flour – 400 g;
- egg yolk – 3 pcs;
- vanilla sugar – 10 g;
- egg white – 3 pcs;
- sugar -150 g;
- walnuts – 50 g.
Cooking cookies with meringue:
To soft butter, pour yolks, sour cream, vanilla sugar and beat until homogeneous. Pour the flour into the mixture and knead a soft, non-sticky dough.
Beat the whites until frothy and then gradually add the sugar. Whip the meringue until white peaks
form. Roll out the dough into a 2-3 mm thick layer. Cut out circles from the dough with a glass, put a spoonful of meringue in each
circle. Fold the circle in half several times.
Place the cookies on a baking tray, decorate the meringue on the surface of the cookies with chopped walnuts. Bake the cookies at 180 degrees for half an hour.
The result is a delicious cookie with meringue. It can optionally be sprinkled with powdered sugar after cooking.
