Meringue Sandwich Cookies
Meringue Sandwich Cookies made with shortbread and glossy egg whites peaks are the best. Assembled with homemade apricot jam, they are perfect show stopper for your next holidays.
Ingredients
- Ingredients for shortbread:
- 2 ½ cup all purpose flour
- 1 cup + 2 Tbsp butter
- 3 egg yolks
- 1 tsp sugar
- 1 Tbsp vanilla extract
- Ingredients for French meringue:
- 3 egg whites
- 1 ¾ cup confectioner sugar
- 1 cup apricot jam to assemble the cookies
Instructions
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Prepare two baking sheets covered with parchment paper. Leave them aside.
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On a flat working surface, quickly combine shortbread ingredients.
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Preheat your oven to 180 C / 356 F.
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Roll your shortbread dough to be 3 millimeters thick and cut to one inch diameter circles. Place them on prepared baking sheets.
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In medium sized bowl, mix egg whites and powdered sugar at high speed until stiff creamy peaks form. It takes 4 – 6 minutes.
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Using your pastry bag, pipe meringue on each shortbread circle. Please take care to leave some shortbread uncovered all around your cookie. You may also use teaspoon to place meringue on the top of each shortbread.
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Bake for 9 minutes. It is important that your shortbread crust becomes lightly golden only on the edges.
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Once cooked, take the baking sheets out and cool the cookies completely.
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Since you need to have 152 meringue cookies to assemble, you need to prepare another two baking sheets covered with parchment paper to bake another round.
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Once every thing is cooled completely, gently assemble two shortbread meringues with jam, and place them on your serving platter.
Recipe Notes
- To get 76 sandwich cookies, I kneaded the dough leftovers as long as I did not spent almost every single cutout leftovers. You may find out to have less if you don't re-knead your dough as I did.
- You don't have to keep the shortbread far from each other on your sheet pan since there is no baking powder to make them grow.
- Half of teaspoon of jam is enough to assemble the cookies together.
- If you are not apricot jam fan, feel free to use red currant jam. It pairs with these vintage cookies recipe amazingly.