Name: Raspberry Meringue Shortbread Cookies
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 12 servings
Cuisine: Australian/New Zealand
Ingredients: SHORTBREAD; 90 g butter, softened; 20 g sugar; 1 pinch salt; 1 tsp vanilla sugar; 3 egg yolks; 140 g plain flour; 1/2 tsp baking powder; RASPBERRY FILLING; 100 g frozen raspberries; 10 g sugar; 5 g cornflour; MERINGUE; 3 egg whites; 1 pinch salt; 1 tsp lemon juice; 1 tsp vanilla sugar; 140 g icing sugar

Method

17 steps

Mix the softened butter, sugar, salt and vanilla sugar until smooth.
Add the egg yolks and mix until combined.
Add the flour and baking powder.
Mix into a soft, slightly sticky dough.
Wrap the dough and freeze for 30 minutes.
Cook the raspberries, sugar and cornflour over medium heat until thickened.
Cover and leave the raspberry filling to cool.
Preheat the oven to 150°C (302°F).
Roll or press the chilled dough and cut out twelve rounds approximately 7 cm wide.
Place the rounds on a lined baking tray.
Whisk the egg whites, salt, lemon juice and vanilla sugar until foamy.
Gradually add the icing sugar.
Whisk until the meringue is stiff and glossy.
Spoon a little raspberry filling onto each shortbread round.
Pipe or spoon meringue over the filling.
Bake for approximately 35 minutes.
Leave to cool completely before serving.