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.
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Photo: Natalie Levin
Finnish Meringue Cookies
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
Dough:
- In a food processor with a steel blade, place flour, almond meal, sugar, butter, vanilla and salt and mix until crumbly.
- Add egg yolks and milk and continue to blend until large chunks of dough form.
- Combine the dough with your hands, flatten to the disk, wrap in a plastic and cool for about an hour in the refrigerator.
Meringue:
- 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.
- 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:
- Divide the dough into 3 pieces and roll each part into a rectangle about 3 mm thick.
- Spread about 1/3 of the meringue mixture on each rectangle and flatten to a thin layer using a spatula.
- Roll the dough tightly and place on a baking pan. Repeat the process with the remaining 2 pieces of dough and filling.
- Cool the rolls in the freezer for about 30 minutes, until completely cold.
- Preheat the oven to 170c degrees.
- Cut the rolls into cookies, about 1 cm thick, and place them at intervals on a baking pan lined with baking paper.
- Bake for about 12-17 minutes or until golden brown.
- Cool completely and serve.
- 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.