Meringue cookies recipe with infallible pastry, a special cookie that is baked twice, but what makes this cookie special is the infallible pastry which is baked twice without losing its crispness and delicacy. At first, I thought this recipe wouldn’t work due to the double baking of the pastry as I feared it would be too hard, but these meringue cookies turned out to be fantastic. For this delightful recipe, I must thank Fior di frolla, I recommend visiting her blog as she creates fabulous things. Returning to the recipe, I filled the cookies with berry jam but also made a chocolate version which I’ll publish soon. Now let’s see what we need and how to prepare the meringue cookies recipe with infallible pastry.
DON’T MISS THESE DELICIOUS RECIPES
- Difficulty: Very easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
LET’S SEE WHAT WE NEED TO MAKE THE MERINGUE COOKIES RECIPE WITH INFALLIBLE PASTRY
- 1 1/4 cups all-purpose flour
- 2 1/2 tbsps powdered sugar
- 6.35 oz cold butter
- 1 egg yolk
- flavoring (to taste)
- 2 egg whites
- 1/2 cup powdered sugar
- 1 pinch salt
- jam
- powdered sugar (for dusting)
Steps
PREPARATION OF THE INFALLIBLE PASTRY
Place the cold butter cut into pieces in a bowl, add the flour and sugar, and start crumbling with your hands. You can also use a mixer. Once fully crumbled, add the egg yolk and your chosen flavoring to the bowl and start kneading. Form a smooth dough, wrap it in plastic wrap, and let it rest in the refrigerator for 20 minutes.
Meanwhile, beat the egg whites with a pinch of salt until stiff, and when they start to thicken, gradually add the sugar. The meringue should be glossy and firm. Test with a teaspoon: take some meringue and turn the spoon upside down, if it doesn’t fall, it’s ready.
Preheat the oven, roll out the dough with a rolling pin to a thickness of about 1/8 inch, and cut the cookies with a round cutter, choosing the size you prefer. Place the cookies on a baking sheet lined with parchment paper and bake them at 350°F for 5 minutes. Remove them immediately and let them cool.
Transfer the meringue into a piping bag and cover the entire edge of the cooled cookie bases, leaving the center empty. Bake again for about 1 hour, opening the oven every 10/15 minutes to release steam. When the meringue is firm, remove them from the oven, allow them to cool, then fill the center with jam and dust with powdered sugar.
I USED A STATIC OVEN BUT YOU CAN ALSO USE A FAN OVEN; ALWAYS OPEN THE DOOR TO RELEASE THE HEAT. IF YOU WANT TO MAKE MORE COOKIES, DOUBLE THE DOSES.
