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Finnish Meringue Cookies

These Finnish meringue cookies are simply delicious – a crumbly short crust almond pastry filled with golden, marshmallow-y meringue creates such a great cookie that everyone loves. If you like meringue – you’re gonna love these cookies for sure.

In order to make these cookies you simply have to make a short crust pastry, roll it pretty thin, fill with meringue and roll into a cookie roll. After cooling the cookie roll in the freezer you can cut it into round cookies and bake it until golden. I like to keep one cookies roll in my freezer – so I can enjoy fresh cookies whenever I want.

These Finnish meringue cookies would make such a delicious treat next to your cup of coffee or tea, and are very easy to make. The short crust pastry is rich in almonds, which make it melt-in-your-mouth, and the texture is simply divine.

Looking for more cookies recipes? Click here >> 

Finnish Meringue Cookies

Photo: Natalie Levin



5 from 1 vote
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Finnish Meringue Cookies

Servings 40 meringue cookies
Author Natalie

Ingredients

For the dough:

  • 250 grams (1 3/4 cup) all-purpose flour
  • 50 grams (1/2 cup) almond meal
  • 75 grams (1/3 cup) sugar
  • 180 grams (1 1/4 stick) cold butter cut into cubes
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 2 egg yolks
  • 2-3 tbsp. cold milk add gradually

For the filling:

  • 2 large egg whites at room temperature
  • Pinch of salt
  • 1 tsp vanilla extract
  • 150 grams (3/4 cup) sugar

Instructions

Dough:

  1. In a food processor with a steel blade, place flour, almond meal, sugar, butter, vanilla and salt and mix until crumbly.
  2. Add egg yolks and milk and continue to blend until large chunks of dough form.
  3. Combine the dough with your hands, flatten to the disk, wrap in a plastic and cool for about an hour in the refrigerator.

Meringue:

  1. In a mixer bowl with a whipping attachment, place egg whites and salt and beat at medium to high speed until white foam begins to form.
  2. Add the vanilla and sugar gradually, increase the mixer speed and continue to whip for about 8-9 minutes, until a very stable meringue is obtained.

Assembly:

  1. Divide the dough into 3 pieces and roll each part into a rectangle about 3 mm thick.
  2. Spread about 1/3 of the meringue mixture on each rectangle and flatten to a thin layer using a spatula.
  3. Roll the dough tightly and place on a baking pan. Repeat the process with the remaining 2 pieces of dough and filling.
  4. Cool the rolls in the freezer for about 30 minutes, until completely cold.
  5. Preheat the oven to 170c degrees.
  6. Cut the rolls into cookies, about 1 cm thick, and place them at intervals on a baking pan lined with baking paper.
  7. Bake for about 12-17 minutes or until golden brown.
  8. Cool completely and serve.

Recipe Notes

  • Keep the cookies in a sealed container for up to 5 days, but they are at their best at the first 2 days after baking.
  • The cookie rolls can be frozen before baking for up to 2 weeks.
  • You do not need to thaw the cookies before baking.
  • The milk should be added gradually to the crumbs and processed only until relatively large pieces of dough are obtained.
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