5 from 3 votes
Cookies with Meringue Topping
These are simple shortbread cookies topped with a walnut meringue. For an even better presentation, place a blanched hazelnut in the middle. The recipe comes from the Czech Republic, where they are called "Myslivecké knoflíky" (Hunters' buttons).
Prep Time
30 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 45 mins
Servings:
60
cookies
Calories:
79 kcal
Course:
Baked Goods
Cuisine:
Czech
Ingredients
Cookie dough:
- 1 ½ cups all-purpose flour
- 1 tick butter unsalted
- ¾ cup powdered sugar
- 2 egg reserve egg whites for meringue, yolk
- 2 Tablespoons milk cold
Meringue topping:
- 2 egg white
- ½ cup granulated sugar
- 1 ¾ cups walnut ground
Decoration:
- 1 cup hazelnut whole, blanched
Instructions
Cookie dough:
- Put 1 ½ cups all-purpose flour in a bowl and add 1 stick unsalted butter sliced, 2 egg yolks, 2 Tablespoons milk, and ¾ cup powdered sugar. Work the mixture into a smooth dough, but do not knead it for too long to ensure the baked cookies remain soft.
- Wrap the dough in plastic wrap and place it in the fridge to rest for at least an hour.
Cup of Yum
Meringue topping:
- Bring about 2 inches of water to a boil in a large pot. Place a smaller pot inside the larger one so that its bottom doesn't touch the water. Let the water steam, then turn the heat down to low.
- Add 2 egg whites to the top pot and begin whipping with an electric mixer (with a whisk attachment), starting slowly and gradually increasing the speed. Add ½ cup granulated sugar in batches while whipping. Continue to whip for about 5 to 10 minutes until the meringue is nice, smooth, shiny, and perfectly stiff.
- Fold 1 ¾ cups ground walnuts into the egg white mixture.
Finishing:
- Take the cookie dough out of the refrigerator and let it sit on the kitchen worktop for ten minutes. Then, roll out the dough on a floured work surface to about ⅛ inch (3 to 4 mm) thick.
- Using a cookie cutter, cut out discs from the dough with a diameter of about 1.5 inches (3.5 cm). Use a flat knife to transfer the cookies to a baking sheet lined with baking paper.
- Place the nut meringue in a decorating bag and pipe a small cap of meringue onto each cookie. Arrange a whole, blanched hazelnut in the center.
- Bake the cookies in a preheated oven 340 °F for 15 minutes.
Notes
- STORAGE:
- The basic recipe makes about 60 cookies.
- STORAGE: Store the cookies in a cool, dry place. Use a sturdy, clean paper box with a lid, lined with paper napkins. The cookies will be crispy at first but will soften over the next few days.
- These cookies are traditionally baked about two weeks before Christmas in the Czech Republic, as part of the festive holiday preparations.
Nutrition Information
Calories
79kcal
(4%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.1g
(5%)
Cholesterol
11mg
(4%)
Sodium
3mg
(0%)
Potassium
38mg
(1%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
58IU
(1%)
Vitamin C
0.2mg
(0%)
Calcium
9mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 60 cookies
Amount Per Serving
Calories 79
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 3mg | 0% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.