There is something utterly charming about the delicate crunch and sweet cloud-like texture of meringue cookies, and this Finnish Meringue Cookies Recipe takes that love to a whole new level. Combining a buttery, soft cookie base with a light, golden meringue topping, these treats deliver a perfect balance of rich and airy that melts in your mouth and invites just one more. If you’ve been searching for a dessert that feels both elegant and comforting, this Finnish Meringue Cookies Recipe is exactly the delightful baking adventure you’ve been waiting for.
Ingredients You’ll Need
You’ll be amazed how just a few simple ingredients can come together to create such a wonderful texture and flavor in this Finnish Meringue Cookies Recipe. Each component plays a vital role, from the buttery dough that anchors the cookie to the airy meringue that crowns it.
- Unsalted butter (14 Tbsp or 1 3/4 packages): Softened at room temperature, it adds richness and tenderness to the cookie base.
- Granulated sugar (2 Tbsp + 3/4 cup): Two portions here—one gently sweetens the dough and the other creates the sweet, glossy meringue topping.
- All-purpose flour (2 cups): Provides structure—bleached flour works beautifully for a lighter texture.
- Baking soda (1 tsp): A little lift for the cookie base, helping it stay tender yet slightly airy.
- Egg yolks (2): Add richness and help bind the dough together with a lovely golden color.
- Sour cream (2 Tbsp): Brings moisture and a subtle tang, enhancing flavor depth.
- Egg whites (2): Whipped into meringue, they give the cookies their signature lightness and crisp topping.
- Powdered sugar (optional): Perfect for a delicate dusting that adds a visual flourish and touch of extra sweetness.
- Parchment paper: Essential for rolling, baking, and keeping everything neat.
How to Make Finnish Meringue Cookies Recipe
Step 1: Creaming the Butter and Sugar
Start by preheating your oven to 350ËšF, setting the stage for a flawless bake. Then, cream together your softened butter and 2 tablespoons of granulated sugar until the mixture becomes smooth and well combined. This step is crucial because it develops the buttery base, creating a tender texture for your Finnish Meringue Cookies Recipe.
Step 2: Mixing the Dry Ingredients and Dough Formation
Next, sift together your all-purpose flour and baking soda to keep things light and airy. Gradually add this into the creamed butter mixture along with the sour cream and egg yolks. Using a paddle attachment on a mixer makes this easier to achieve. Mix until the dough comes together cleanly on the sides — a hint you’re on track for that perfect cookie base.
Step 3: Whipping Up the Meringue
Here comes the magic moment. With a hand mixer, beat the egg whites on high speed, slowly adding the 3/4 cup granulated sugar as you go. Keep going until the meringue forms stiff peaks; this means it will hold its shape when you lift the beaters. The key here is patience since room temperature egg whites take around 6-7 minutes to transform, while cold ones might take a bit longer. This airy meringue is what makes the Finnish Meringue Cookies Recipe truly special.
Step 4: Rolling Out the Dough
Lay out a large sheet of parchment paper and gently roll your cookie dough into a long rectangle approximately 7 inches by 20 inches. This shape will make it so much easier to move through to the next steps while keeping everything neat and tidy.
Step 5: Spreading the Meringue and Rolling the Log
Now, spread your freshly whipped meringue evenly over the rolled dough. Use the parchment paper itself to help roll everything up into a long log shape, which is as satisfying as it is fun. This rolling method also ensures an even distribution of meringue and dough, achieving that characteristic lovely swirl.
Step 6: Slicing into Cookies
With a sharp knife, slice your rolled log into half-inch rounds. Arrange these individual cookies about half an inch apart on a parchment-lined baking tray. You might notice the meringue peeks out more on one side of each round — turn that meringue-side up to let it brown nicely during baking.
Step 7: Baking to Golden Perfection
Pop your trays into the oven and bake for 15 to 17 minutes until the cookies and meringue tops turn a beautiful golden color, particularly around the bases. This gentle browning signals that your Finnish Meringue Cookies Recipe is perfectly baked. Pull them out when ready, and allow to cool on a wire rack while still on the parchment paper to avoid any sticky mess.
How to Serve Finnish Meringue Cookies Recipe
Garnishes
Once your cookies have cooled, a light dusting of powdered sugar adds a delicate, festive touch that brightens both flavor and appearance. You can also sprinkle some finely chopped nuts or edible flowers for a unique twist that will impress guests.
Side Dishes
Finnish Meringue Cookies pair wonderfully with a cup of strong coffee or a smooth black tea, providing a lovely contrast to their sweetness. You might also indulge them alongside fresh berries or a dollop of whipped cream, turning a simple treat into a satisfying dessert experience.
Creative Ways to Present
For a charming presentation, arrange these cookies on a rustic wooden platter with sprigs of fresh herbs like mint or lavender for an inviting aroma. Gift these beauties in decorative tin boxes or wrap them in parchment tied with twine for a thoughtful homemade gift that showcases the Finnish Meringue Cookies Recipe in all its glory.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Finnish Meringue Cookies in an airtight container at room temperature. This will help them maintain their crisp texture without becoming chewy or soggy. Stored this way, they stay fresh for up to a week—a perfect treat to nibble on throughout the week.
Freezing
If you want to enjoy these cookies later, you can freeze them in a sealed bag or container. Just make sure they are completely cooled before freezing. Thaw at room temperature before serving to keep that signature light crunch intact.
Reheating
Reheating isn’t usually necessary, but if you do want to revive a little crispness, pop the cookies in a preheated oven at 300˚F for 3–5 minutes. Keep an eye on them so they don’t brown further. This gentle warmth can refresh the cookies without drying them out.
FAQs
Can I use salted butter instead of unsalted in this recipe?
Using salted butter is possible, but it’s best to stick with unsalted to control the salt levels precisely, ensuring the sweet and delicate flavors of the Finnish Meringue Cookies Recipe shine through perfectly.
Why is it important to use room temperature egg whites for the meringue?
Egg whites whip up more quickly and achieve greater volume at room temperature, which is crucial for creating the stiff peaks that give the meringue topping its light, airy texture in this Finnish Meringue Cookies Recipe.
Can I substitute sour cream with something else?
If you don’t have sour cream, Greek yogurt works well as a substitute, offering similar moisture and tang that enrich the dough and enhance the cookie’s flavor balance.
Do these cookies stay crisp for long?
Yes! When stored properly in an airtight container at room temperature, Finnish Meringue Cookies maintain their crispness for several days, making them ideal for making ahead or gifting.
Is this recipe suitable for beginners?
Absolutely! While it involves whipping meringue, which some might find a bit intimidating, the steps are straightforward and well worth the effort. This Finnish Meringue Cookies Recipe is friendly for bakers of all skill levels looking to try something truly special.
Final Thoughts
There is truly nothing quite like the joy of biting into a Finnish Meringue Cookie, crisp on the outside with a tender, buttery base and a heavenly meringue topping. This recipe is a wonderful way to bring a touch of Finnish baking magic into your kitchen with ingredients that are simple yet transform into something extraordinary. I wholeheartedly encourage you to give this Finnish Meringue Cookies Recipe a try—you’re going to fall in love with the process and the delicious results every single time.
Print
Finnish Meringue Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: Approximately 40 cookies (based on a 20-inch log sliced 1/2-inch thick)
- Category: Dessert
- Method: Baking
- Cuisine: Finnish
- Diet: Vegetarian
Description
These Finnish Meringue Cookies are delicate, buttery treats combined with a light, sweet meringue topping. The dough is rich with butter and sour cream, rolled with a fluffy meringue layer, then sliced and baked until golden and crisp. Perfect for a subtle, elegant dessert or a teatime snack.
Ingredients
Cookie Dough
- 14 Tbsp (1 3/4 packages or 200 grams) unsalted butter, softened at room temperature
- 2 Tbsp granulated sugar
- 2 cups all-purpose flour (bleached or unbleached)
- 1 tsp baking soda
- 2 egg yolks
- 2 Tbsp sour cream
Meringue
- 2 egg whites, at room temperature
- 3/4 cup granulated sugar
Finishing
- Powdered sugar, for dusting (optional)
- Parchment paper, for rolling, wrapping, and baking
Instructions
- Preheat and cream butter: Preheat your oven to 350ËšF (175ËšC). In a mixing bowl, cream together 14 Tbsp of softened unsalted butter with 2 Tbsp granulated sugar until the mixture is smooth and combined.
- Mix dry ingredients and incorporate into butter: Sift together 2 cups all-purpose flour and 1 tsp baking soda. Gradually add this flour mixture to the creamed butter along with 2 Tbsp sour cream and 2 egg yolks. Use a paddle attachment on a stand mixer to blend until the dough pulls away from the sides of the bowl and comes together.
- Prepare the meringue: Using a hand mixer, beat 2 room-temperature egg whites with 3/4 cup granulated sugar on high speed until stiff peaks form. This should take about 6 to 7 minutes. The meringue should be glossy and hold its shape firmly.
- Roll out the dough: Lay a long sheet of parchment paper on your work surface. Roll the cookie dough out into a rectangle approximately 7 inches by 20 inches.
- Spread meringue and roll: Evenly spread the meringue on top of the rolled dough. Using the parchment paper to help, carefully roll the dough and meringue into a long log shape.
- Slice the cookie log: Cut the rolled log into 1/2-inch thick rounds. Arrange the rounds on a parchment-lined baking sheet, spacing them about 1/2 inch apart. Position the side where the meringue has pushed out upwards for an even bake.
- Bake the cookies: Bake at 350ËšF for 15 to 17 minutes, or until the cookies and meringue are golden and start to brown around the edges. Cool the cookies on the parchment paper on a wire rack.
- Optional finishing: Once fully cooled to room temperature, dust the cookies lightly with powdered sugar for an elegant finish.
Notes
- Use room-temperature egg whites for the best volume when beating meringue; cold whites take much longer to reach stiff peaks.
- Keep the cookies on parchment after baking to make dusting with powdered sugar neat and easy.
- If you prefer a less sweet meringue topping, reduce granulated sugar slightly.
- These cookies are best stored in an airtight container to keep crispness.
- Watch closely near end of baking as meringue can quickly turn from golden to burnt.
