Finnish Meringue Cookies Recipe

Name: Finnish Meringue Cookies Recipe
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 1 serving
Ingredients: 14 Tbsp 1 3/4 packages, or 200 grams unsalted butter, softened at room temp; 2 Tbsp granulated sugar; 2 cups all-purpose flour; 1 tsp baking soda; 2 egg yolks; 2 Tbsp sour cream; 2 egg whites; 3/4 cup granulated sugar; Powdered Sugar to dust the finished product; Parchment paper for rolling

User Reviews

4.9

192 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
32 mins
Course
Dessert, Baked Goods
Cuisine
French, American

Finnish Meringue Cookies Recipe

Colin Brown

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Ingredients for Finnish Cookie Dough:

14 Tbsp 1 3/4 packages, or 200 grams unsalted butter, softened at room temp
2 Tbsp granulated sugar
2 cups all-purpose flour I used bleached Gold Medal
1 tsp baking soda
2 egg yolks
2 Tbsp sour cream

Ingredients for Finnish Cookie Meringues:

2 egg whites
3/4 cup granulated sugar

You will also need:

Powdered Sugar to dust the finished product optional
Parchment paper for rolling wrapping and baking

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Instructions

Preheat Oven to 350˚F Cream together 14 Tbsp (1 3/4 packages unsalted butter) with 2 tbsp sugar until combined.
Sift together 2 cups flour and 1 tsp baking soda. Add flour into creamed butter along with 2 Tbsp sour cream and 2 egg yolks. Use a paddle attachment to mix until the sides of your bowl are clean and your cookie dough is formed.
Use a hand mixer to beat egg whites with sugar on high speed until stiff-ish peaks form and you have meringue (aka bize). Whites at room temp take about 6-7 min to beat on high speed. Cold whites take 10 min or more.
Roll dough out onto a long sheet of parchment paper to about a 7" by 20" rectangle.
Spread the top of the dough with meringue. Roll into a long log. Use the parchment paper as leverage to help you roll the log.
Slice the cookie log into 1/2" rounds and arrange them about 1/2" apart on the parchment paper. the meringue pushed out more on one side of each circle so I put this side up.
Bake at 350˚F for 15 -17 minutes or until cookies and meringue are golden and beginning to brown around the bases. Mine baked about 17 min. Remove from oven and cool to room temp on a wire rack; keep cookies on the parchment paper (you'll want to dust them with powdered sugar once they cool to room temp and the parchment will contain the mess).