Shortcrust Cookies with Meringue
Recipe summary
Shortcrust Cookies with Meringue from Die Welt der Kekse is structured into a clear recipe card with 11 ingredients and 14 step-by-step instructions. It includes flour, butter, pieces egg yolks and sour cream. Tags: vegetarian. ChefScribe turns the original cooking source into a recipe that is easier to follow, save and print.
Ingredients
- 200 g flour
- 100 g butter
- 2 pieces egg yolks
- 50 g sour cream
- 1 pinch salt
- 50 g walnuts (chopped)
- 2 pieces egg whites
- 100 g sugar
- 1 tbsp vanilla sugar
- 1 tbsp cornstarch
- 1/4 tsp citric acid
Method
- 1
Rub the flour and butter into crumbs.
- 2
Add the egg yolks, salt, and sour cream.
- 3
Bring the dough together and knead not too long.
- 4
Divide the dough into pieces of 23–25 g.
- 5
Place in the fridge for one hour.
- 6
Finely chop the walnuts.
- 7
Whip the egg whites with salt to soft peaks.
- 8
Add the sugar in portions and whip to a stable mass.
- 9
Add the vanilla sugar and cornstarch.
- 10
Roll out each piece of dough thinly.
- 11
Make incisions and place the meringue in the middle.
- 12
Shape flower petals and turn inside out.
- 13
Bake at 200 °C for 10–12 minutes.
- 14
Dust with powdered sugar.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
Original video
Source video from Die Welt der Kekse. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=6Wj8dOdiLYg