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
Scale
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.
