The ultimate

Ingredients for 1 servings:

• 280 g flour
• 100 g powdered sugar
• 1 packet of vanilla sugar
• 250 g butter
• 3 egg yolks
• 3 egg whites
• 250 g sugar
• 250 g jam (raspberry or other variety of your choice)
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Shortcrust pastry – enough for about 65 pieces

Sift the flour, sugar, and vanilla sugar onto a work surface. Cut the butter into small pieces and add it along with the egg yolks. Quickly knead all the ingredients into a smooth dough, cover, and let stand in the refrigerator for about 30 minutes. Roll out the dough on a floured surface to a thickness of about 3 mm. Use a round cutter (approx. 3-4 cm in diameter) to cut out discs as desired and place them on a baking sheet lined with baking paper, dipping the cutter in the flour every now and then. To make the meringue mixture, beat the egg whites until stiff peaks form. Gradually add the sugar and beat the egg whites again until stiff peaks form. Drop a teaspoonful of this mixture onto each slice of shortcrust pastry. Bake in the preheated oven on the middle rack at 175°C for about 15 minutes. Remove the cookies from the baking sheet, let them cool completely, and sandwich two of them together using warmed jam (or melted chocolate coating).