Meringue Cookies Stuffed with Red Currant Jam

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Meringue Cookies Stuffed with Red Currant Jam
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Health Score:
3,6 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 55 min.
Ready in

Ingredients

for
40
For the cookie base
210 grams cold butter
270 grams Pastry flour
3 egg yolks
1 packet Vanilla sugar
For the meringue topping
3 egg whites
210 grams powdered sugar
To serve
150 grams Red currant jam

Preparation steps

1.

For the cookie base: Combine all ingredients and knead until combined. Chill for 1 hour, until cold. Preheat the oven to 180°C (approximately 350°F). Roll out the dough on a lightly floured work surface, cut out discs and arrange on a baking sheet lined with parchment paper. For the meringue topping: Whip the egg whites until stiff, sprinkling in the powdered sugar. Transfer to a piping bag and pipe over the bases. 

2.

Bake for 15-20 minutes. Gently warm the jam, spread over 1/2 the cookies then sandwich together with the remaining cookies. Let cool and serve.