John Myers
Ingredients for 1 servings:
- 250 g flour
- 250 g butter
- 45 g sugar
- 3 egg yolks
- meringue(s)
- 285 g powdered sugar, sifted
- 3 egg whites
- Jelly (blackcurrant)
- some rum
Instructions
Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes
the meringue stays where it should be
Dough: Mix flour, butter, sugar, and egg yolks into a shortcrust pastry. Chill the dough. Preheat oven to 180°C (top and bottom heat), no fan/convection. Line a baking tray with baking paper. Meringue: Beat the egg whites until stiff, then sprinkle in the sifted icing sugar and continue beating until the mixture is glossy. Then fill the mixture into a piping bag. Cut out small, round cookies with a diameter of 3 cm. Place the cookies on the baking tray and bake on the second rack from the bottom for 8 minutes. Now add a dollop of meringue to each cookie, return the tray to the oven on the second rack from the bottom and bake for another 10 minutes. It is important that the cookies are baked one tray at a time! Mix the redcurrant jelly with a little rum, spread it on one cookie, and place another on top.
Facebook Comments