John Myers
Ingredients for 1 servings:
- 280 g butter, soft
- 140 g powdered sugar
- 4 egg yolks
- 420 g flour
- 1 packet of vanilla sugar
- n. B. jam, possibly strawberry jam, or of your choice
- 3 egg whites
- 150 g powdered sugar
- 70 almonds, ground, without shell
Instructions
Working time approx. 50 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 1 hour 10 minutes
Cookies with almond meringue topping and jam filling
The ingredients for the dough are kneaded together, wrapped in cling film, and refrigerated overnight. The next day, the cookies are cut out into circles and the oven is preheated. I use a champagne flute as a cookie cutter. I then put the round cookies in the oven at 175°C for 10 minutes. Once they’ve cooled enough to touch, I put a teaspoon of jam on half of the cookies. I prefer strawberry jam, depending on my personal taste. Then the jam cookies are covered with the other cookies. The egg whites are beaten until stiff peaks form. I then add the ground almonds and powdered sugar and mix everything together. The meringue is then placed on top of the double-decker cookies. Then everything is baked for another 10 minutes. Tip: The dough is also perfect for cutting out, baking, and decorating butter cookies in countless shapes. If there is any meringue left over, I put it on small baking sheets and bake them.
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