Sweet, Yet Healthy Holiday Cookies

Apricot Meringue Cookies (Burgenländer)

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Apricot Meringue Cookies (Burgenländer)
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Health Score:
3,5 / 10
35 min.
ready in 1 hr 17 min.
Ready in

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Nutritional values

These Burgenland cookies are real mood enhancers. This is due to the wholemeal spelt flour, as it contains tryptophan from which our body produces serotonin, a "happiness hormone". In addition, the flour scores with a high proportion of husk and minerals, such as magnesium. We need this for the regeneration of muscles and nerves.

The Burgenländer Plätzchen from Austria are a delicious alternative to rogues. As they do not have a double biscuit base, but the jam is kept on the biscuits by the beaten egg white, they have less carbohydrate. For the meringue we have used powdered sugar made of erythritol. This sugar alcohol is obtained by fermentation and contains 20 times fewer calories than conventional sugar. In addition, it has no effect on the blood sugar level and can therefore also be consumed by diabetics.

1 baking sheet contains
(Percentage of daily recommendation)
Calorie923 kcal(44 %)
Protein5.51 g(6 %)
Fat81.66 g(70 %)
Carbohydrates47.08 g(31 %)
Sugar added24.95 g(100 %)
Roughage0 g(0 %)
Vitamin A712.92 mg(89,115 %)
Vitamin D0 μg(0 %)
Vitamin E2.43 mg(20 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.17 mg(10 %)
Vitamin B₆0.02 mg(1 %)
Folate7.76 μg(3 %)
Pantothenic acid0.26 mg(4 %)
Biotin2.62 μg(6 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C0.73 mg(1 %)
Potassium114.3 mg(3 %)
Calcium46.71 mg(5 %)
Magnesium3.53 mg(1 %)
Iron1.04 mg(7 %)
Iodine10.98 μg(5 %)
Zinc0.23 mg(3 %)
Saturated fatty acids50.18 g
Cholesterol265.18 mg


For the cookies
275 grams Pastry flour
250 butter
50 grams sugar
3 egg yolks
For decoration
3 egg whites
250 grams sugar
4 tablespoons Apricot jam
1 teaspoon lemon juice
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Preparation steps


For the cookies: Mix the flour with the cubed butter, sugar and egg yolks in a bowl. Knead until a smooth dough is formed. Shape into a disk, wrap in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 160°C (approximately 320°F). On a lightly floured surface, roll the dough to 3 mm (approximately 1/8 inch) thick. Cut out circles with a 5 cm (approximately 2 inch) diameter round cookie cutter. Place on a parchment-lined baking sheet.


For decoration: Beat the egg whites with the sugar in a bowl until stiff peaks form. Place in a piping bag fitted with a small star tip and pipe stars around the edge of the cookies. Bake until golden brown, about 12 minutes. Remove from oven and allow to cool completely. Heat the apricot jam with the lemon juice in a saucepan. Strain through a fine sieve into a bowl. Spoon the jam onto the center of the cookies. Allow to dry before serving.