Airy cookies with meringue, jam and Nutella

Portions: 10 persons | Preparation: 130 minutes

The sweet with fluffy meringue dots and a layer of jam and Nutella not only look great, they also taste delicious.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )
Airy cookies with meringue
Airy cookies with meringue

Portions: 10 persons | Preparation: 130 minutes

The sweet with fluffy meringue dots and a layer of jam and Nutella not only look great, they also taste delicious.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )

season: Christmas | region: Europe | preparation: Bake | menu: Pastry, Recipes with Video | cuisine: German recipes

Ingredients

Meringue

  • 2 egg whites, approx. 60 g
  • 120 g sugar
  • 1 pinch salt
  • 1 pinch baking powder

Dough

  • 110 g butter, cold
  • 30 g sugar
  • 1 egg yolk
  • 1 pinch salt
  • 125 g flour
  • 25 g almonds
  • 1 tsp lemon zest
  • 10 g jam
  • 10 g Nutella

Instructions

Prepare the meringue

  1. Preheat the oven to 120 degrees Celsius.
  2. Prepare a water bath.
  3. Beat the egg whites in a metal bowl with a pinch of salt.
  4. Stir in the sugar.
  5. Place the bowl over the water bath.
  6. Mix the egg whites for approx Continue beating for 5 minutes.
  7. Remove the bowl and add 1 pinch of baking powder.
  8. Mix for a further minute.
  9. Preheat the oven to 90 degrees.
  10. Prepare a piping bag with a star nozzle.
  11. Place the glossy meringue mixture into the piping bag .
  12. Place the small meringue tuffs on the baking tray lined with parchment paper.
  13. Let the meringue tuffs dry at 90 degrees for approx. 70 minutes.
  14. Let the meringue tuffs cool down.

cookie dough

  1. Butter, sugar, egg yolk, pinch of salt , flour, almonds and lemon zest to form a shortcrust pastry.
  2. Use your hands to form the dough into a ball with a little flour and press it flat.
  3. Put the dough in the fridge for approx. 30-40 minutes.
  4. Put the dough on a floured work surface between two cling wraps Roll them out thinly.
  5. Use any round, flowery or jagged cutters to cut out the cookies.
  6. Bake the cookies at 170 degrees for about 12 minutes.
  7. Let the cookies cool down.
  8. Put a dollop of jam or Nutella on the cookies and the Put meringue on top.

The cookies will keep for up to 2 weeks in a tin. The can be dusted with cinnamon if you like.

Utensils

  • hand mixer
  • pot
  • bowl
  • piping bag
  • spoon
  • roller
  • cookie cutter