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Meringue Toppers

chef.jackson's picture
Ingredients
  Butter 1⁄4 Cup (4 tbs) (65 Gram)
  Sugar 1⁄4 Cup (4 tbs)
  Vanilla 1⁄4 Teaspoon
  Egg 1 , separated
  All-purpose flour 3⁄4 Cup (12 tbs)
  Cocoa 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Raspberry jam 1 Tablespoon (For Decoration)
Directions

GETTING READY
1) Pre-heat the oven by setting the temperature to 400°F (200°C).

MAKING
2) Take a bowl and add the sugar and butter creaming them together until fluffy and light.
3) Add the vanilla and egg, beating them well.
4) Sift the flour along with cocoa into the mixture and blend properly.
5) Take a board and sprinkle flour on it.
6) Roll the dough out maintaining a thickness of 1/8 inch (3 mm).
7) Cut the dough into small sized rounds.
8) Take a cookie sheet and butter it.
9) Place the roundels on it.
10) Place inside a pre-heated oven and bake for 5 minutes approximately.
11) Take a bowl and add egg whites to it, beating them until stiff.
12) Add the salt and sugar to it slowly while continuing with beating the egg whites.
13) Butter another cookie sheet.
14) Place the mixture on the sheet by piping it in circular shapes.
15) Set the temperature of the oven to 300°F (150°C) and place the sheet into it.
16) Bake the meringue for 45 minutes.

SERVING
17) Serve after spreading the cookies with raspberry jam, topping it with a meringue.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Kids
Preparation Time: 
30 Minutes
Cook Time: 
70 Minutes
Ready In: 
100 Minutes

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