I believe these Finnish Cookies filled with meringue are among the best I’ve ever tasted, crunchy on the outside but soft inside, they were devoured in no time. There are many types of Christmas cookies, the most well-known being Gingerbread Men, but these are incredibly delicious.
To prepare these cookies, you simply need to roll out the shortcrust pastry and cover it with meringue, then roll everything up and cut it into slices with a knife. There is no waste because you use 2 eggs in total, the egg whites in the meringue, and the yolks in the pastry.
These are very original cookies, typical of Finland and the Christmas period. Finding the recipe wasn’t easy, I took it from a foreign blog and slightly modified it. For the success of these cookies, it is essential to roll them up with parchment paper, and even if some meringue leaks out, they will still be delicious!
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DON’T MISS THESE RECIPES:
- Difficulty: Medium
- Cost: Economical
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 2 cups flour
- 5.3 oz butter
- 0.4 cups sugar
- 2 egg yolks
- 1 pinch salt
- 2 egg whites
- 0.75 cups sugar
- powdered sugar
How to Prepare Finnish Cookies Filled with Meringue
Place butter and sugar in the mixer bowl and mix them with the paddle, without creaming.
Add the egg yolks, and once everything is combined, add the salt and flour, working just enough to form a ball. Flatten the shortcrust pastry a bit, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes, making it easier to roll out.
Meanwhile, prepare the meringue:
Beat the egg whites a little, add the sugar, and continue to beat until you get a glossy meringue.
Roll out the shortcrust pastry on a sheet of parchment paper into a rectangle about 8 by 14 inches, with a thickness of about 0.2 inches, and trim it to obtain a regular shape.
Pour the meringue over the pastry and spread it with a spatula, leaving a little space on the edges.
Roll up the dough with the help of the parchment paper, and even if some meringue leaks out, don’t worry.
Now place the roll in the fridge for 45 minutes (which I unfortunately didn’t do, hence the meringue remained a bit soft).
Cut into slices and arrange the rounds on a baking sheet lined with parchment paper. If some meringue spills out during cutting, take it with a teaspoon and place it on the cookies. Bake at 356°F in a preheated static oven and cook for about 14 minutes.
Let the cookies cool completely and sprinkle them with powdered sugar.
FAQ
How do I store the cookies?
Place the cookies in a tin box, they will keep for 2 weeks but only if you manage not to eat them before!
