This Finnish Meringue Cookies Recipe brings together a buttery cookie base and a crisp meringue topping for a delightful texture contrast. These Buttery Meringue Treats use simple ingredients like butter, egg yolks, and sour cream for the dough, paired with fluffy egg white meringue, making them perfect for holiday trays or cozy snacks. Easy to bake, they’re a traditional Finnish delight you’ll love sharing.
Why You’ll Love Finnish Meringue Cookies Recipe
This Finnish Meringue Cookies Recipe is a standout Buttery Meringue Treats:
- Unique Texture: Tender dough meets crisp, sweet meringue.
- Simple Ingredients: Made with pantry staples.
- Elegant Ease: Perfect for festive or everyday baking.
- Crowd-Pleaser: Ideal for gifting or dessert trays.
- I baked these for a holiday party, and they were the ultimate Buttery Meringue Treats hit!
Ingredients for Finnish Meringue Cookies Recipe
Here’s what you’ll need for Finnish Meringue Cookies Recipe (makes ~24 cookies):
- For the Cookie Dough:
- 14 tbsp (200g) unsalted butter, softened
- 2 tbsp granulated sugar
- 2 cups all-purpose flour (bleached preferred)
- 1 tsp baking soda
- 2 egg yolks
- 2 tbsp sour cream
- For the Meringue Topping:
- 2 egg whites, room temperature
- ¾ cup granulated sugar
- Optional:
- Powdered sugar for dusting
- ¼ cup finely chopped nuts or melted chocolate for variation
Ingredient Tips:
- Butter: Softened for smooth creaming; don’t melt.
- Egg Whites: Room temperature for faster, stiffer meringue peaks.
- Flour: Sift with baking soda for a lighter dough.
- Sour Cream: Adds subtle tang and moisture.
- Equipment: Mixer with paddle attachment, parchment paper, baking sheets, rolling pin.
Directions for Finnish Meringue Cookies Recipe
Let’s bake these charming Finnish Meringue Cookies Recipe!
Prepare Dough
I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, I cream 14 tbsp softened butter and 2 tbsp sugar until smooth. I sift 2 cups flour and 1 tsp baking soda together, then gradually add to the butter mixture along with 2 egg yolks and 2 tbsp sour cream. Using a mixer with a paddle attachment, I mix until the dough pulls away from the bowl’s sides, forming a cohesive ball.
Make Meringue
In a clean bowl, I beat 2 egg whites with ¾ cup granulated sugar on high speed for 6–7 minutes until stiff peaks form, ensuring a glossy meringue for this Finnish Meringue Cookies Recipe.
Shape Cookies
On a long sheet of parchment paper, I roll the dough into a 7×20-inch rectangle. I spread the meringue evenly over the dough. Using the parchment to guide, I tightly roll the dough and meringue into a log. I slice the log into ½-inch rounds, placing them ½ inch apart on the prepared baking sheets with the meringue-swirled side up.
Bake and Cool
I bake for 15–17 minutes until the cookies are lightly golden and the bases brown slightly. I cool the Finnish Meringue Cookies Recipe on the parchment-lined sheets for 5 minutes, then transfer to a wire rack to cool completely. If desired, I dust with powdered sugar once cooled.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Servings: ~24 cookies
- Calories: ~120 kcal per cookie
- Macros per Serving: 15g carbs, 2g protein, 7g fat, 0g fiber
Variations for Finnish Meringue Cookies Recipe
Try these twists on Finnish Meringue Cookies Recipe:
- Yogurt Swap: Use Greek yogurt instead of sour cream for a tangier dough.
- Vanilla Boost: Add 1 tsp vanilla extract to the dough or meringue.
- Nutty Crunch: Sprinkle ¼ cup chopped almonds or hazelnuts on the meringue before baking.
- Chocolate Dip: Dip half of each cooled cookie in melted dark chocolate.
- Lemon Zest: Add 1 tsp lemon zest to the meringue for a citrusy note.
Storage
I store Finnish Meringue Cookies Recipe in an airtight container at room temperature for up to 1 week to keep the meringue crisp. For longer storage, I refrigerate the unbaked dough for up to 24 hours or freeze baked cookies in a freezer-safe container for up to 1 month, thawing at room temperature. To prevent sticking, I layer cookies with parchment paper.
Serving Ideas
Make your Finnish Meringue Cookies Recipe a star Buttery Meringue Treats:
- Classic: Serve as Buttery Meringue Treats with coffee or chamomile tea.
- Garnish: Dust with powdered sugar or drizzle with chocolate for elegance.
- Pairing: Enjoy with a scoop of vanilla ice cream or fresh berries.
- Presentation: Arrange in a decorative tin for holiday gifting.
- Occasion: Perfect for Christmas trays, tea parties, or cozy afternoons.
FAQs
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours before rolling and adding meringue.
Why did my meringue turn soft?
Avoid humidity and don’t overbeat; store in an airtight container to keep crisp.
Can I use cold egg whites for the meringue?
Room-temperature whites whip faster, but cold ones are safe; expect 8–10 minutes of beating.
How do I prevent uneven cookies?
Roll dough evenly to 7×20 inches and slice uniformly for consistent baking.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend in place of all-purpose flour.
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Conclusion
This Finnish Meringue Cookies Recipe is a delightful treat that brings together a buttery base and crisp meringue for a perfect texture contrast. Ideal for holiday baking or cozy moments, these Buttery Meringue Treats are easy to make and sure to impress. Bake a batch and enjoy the sweet, traditional charm of Finnish cuisine.
Finnish Meringue Cookies Recipe
Ingredients
For the Cookie Dough:
- 14 tbsp 200g unsalted butter, softened
- 2 tbsp granulated sugar
- 2 cups all-purpose flour bleached preferred
- 1 tsp baking soda
- 2 egg yolks
- 2 tbsp sour cream
For the Meringue Topping:
- 2 egg whites room temperature
- ¾ cup granulated sugar
Optional:
- Powdered sugar for dusting
- ¼ cup finely chopped nuts or melted chocolate for variation
Instructions
Prepare Dough
- I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, I cream 14 tbsp softened butter and 2 tbsp sugar until smooth. I sift 2 cups flour and 1 tsp baking soda together, then gradually add to the butter mixture along with 2 egg yolks and 2 tbsp sour cream. Using a mixer with a paddle attachment, I mix until the dough pulls away from the bowl’s sides, forming a cohesive ball.
Make Meringue
- In a clean bowl, I beat 2 egg whites with ¾ cup granulated sugar on high speed for 6–7 minutes until stiff peaks form, ensuring a glossy meringue for this Finnish Meringue Cookies Recipe.
Shape Cookies
- On a long sheet of parchment paper, I roll the dough into a 7x20-inch rectangle. I spread the meringue evenly over the dough. Using the parchment to guide, I tightly roll the dough and meringue into a log. I slice the log into ½-inch rounds, placing them ½ inch apart on the prepared baking sheets with the meringue-swirled side up.
Bake and Cool
- I bake for 15–17 minutes until the cookies are lightly golden and the bases brown slightly. I cool the Finnish Meringue Cookies Recipe on the parchment-lined sheets for 5 minutes, then transfer to a wire rack to cool completely. If desired, I dust with powdered sugar once cooled.
Notes
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