Finnish Meringue Cookies Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
17 mins
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Total Time
32 mins
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Course
Dessert, Baked Goods
Finnish Meringue Cookies Recipe
Description
This Finnish Meringue Cookies Recipe begins by creaming softened butter with sugar, then mixing in flour, baking soda, sour cream, and egg yolks to form a smooth dough. Separately, egg whites and sugar are whipped into stiff peaks creating a light meringue topping. The dough is rolled out thin on parchment paper, spread evenly with the meringue, and then carefully rolled into a log shape using the parchment paper for support.
The log is sliced into half-inch rounds and arranged on parchment for baking at 350°F until the cookies develop a lightly browned, crisp top while maintaining a tender, buttery cookie base. The meringue layer contributes sweetness and a crunchy texture atop the rich dough.
These cookies are stored in an airtight container at room temperature, maintaining their texture for a few days. Their combination of a soft cookie base and crisp meringue makes them unique within typical cookie varieties.
Ingredients
Ingredients for Finnish Cookie Dough:
- 14 Tbsp unsalted butter 1 3/4 packages or 200 grams, softened at room temperature
- 2 Tbsp granulated sugar
- 2 cups all-purpose flour I used bleached Gold Medal
- 1 tsp baking soda
- 2 egg yolk
- 2 Tbsp sour cream
Ingredients for Finnish Cookie Meringues:
- 2 egg white
- 3/4 cup granulated sugar
You will also need:
- powdered sugar optional, to dust the finished product
- Parchment paper for rolling wrapping and baking
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).
Notes
- Store finished cookies in an airtight container at room temperature; best eaten within 2-3 days for optimal texture.
User Reviews
Overall Rating
4.9
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