Curd cookies with meringue
12 servings
60 minutes
Cottage cheese cookies with meringue are an exquisite dessert of European cuisine that combines delicate cottage cheese dough and airy sweet meringue. Its history is linked to home baking when hostesses sought to create something special from simple ingredients. The flavor of the cookie harmoniously intertwines the creamy softness of the dough and the fragility of the meringue, while a light caramel note after baking adds extra charm. These pastries are perfect for morning coffee or evening tea, creating a cozy atmosphere. Sprinkled with powdered sugar, it takes on a finished look and becomes truly festive. Cinnamon, if added, brings warm spicy notes that make this dessert even more memorable.
1
Mash the cottage cheese (preferably soft and medium-fat) with a fork, add soft butter, egg yolk, salt, and then flour. Knead a pliable but not too stiff dough. Refrigerate for 30 minutes. Thorough cooling results in more tender and fluffy pastries.
- Cottage cheese: 180 g
- Butter: 180 g
- Chicken egg: 1 piece
- Salt: 3 g
- Wheat flour: 200 g
2
Whip the egg whites with sugar; if you don't get 'stiff peaks', don't worry, they're not needed.
- Chicken egg: 1 piece
- Sugar: 130 g
3
Preheat the oven to 190 degrees. Divide the dough into two parts, rolling each into a rectangle, half a centimeter thick.
4
Grease the rectangle with half of the egg white mixed with sugar (optionally sprinkle with cinnamon), roll it up along the long side into a log. Cut the log into small pieces, place them on a baking sheet cut side up, leaving 3-4 cm between the cookies. Bake for about 20 minutes until golden.
- Chicken egg: 1 piece
- Sugar: 130 g
5
Sprinkle the cooled pastries with powdered sugar.