Curd cookies with meringue
10 servings
90 minutes
Cottage cheese cookies with meringue are a delicate treat of Russian cuisine that combines the tenderness of cottage cheese dough with the airy sweetness of protein cream. The history of such recipes goes back centuries when housewives sought to create pastries with a subtle taste and appetizing texture. Cottage cheese gives the cookies softness, butter makes them rich, and whipped egg whites with nuts add lightness and a slight crunch. These cookies are perfect for morning tea or coffee and also serve as an elegant treat for guests. They can be served as an independent dessert or decorated with berries and chocolate. The key is to roll the dough thinly to achieve delicate and crispy products.
1
Separate the whites from the yolks; put the whites in the refrigerator.
- Egg white: 3 pieces
- Egg yolk: 3 pieces
2
Mix 1.5 cups of flour with softened butter or margarine. Add cottage cheese, yolks, and baking soda, then add enough flour to make a soft, pliable, non-sticky dough. Wrap the dough in plastic to protect it from drying out and refrigerate for a day (or at least 30 minutes if short on time, until firm).
- Wheat flour: 2 glasss
- Butter: 250 g
- Curd cheese (tvorog): 250 g
- Egg yolk: 3 pieces
- Baking soda reacted with acid: 0.5 teaspoon
- Wheat flour: 2 glasss
3
Whip the egg whites to a stiff foam and gradually add sugar. Finally, fold in the chopped nuts.
- Egg white: 3 pieces
- Sugar: 1 glass
- Nuts: 0.5 glass
4
Divide the dough into 4 parts. Roll each part on a floured table into a rectangular sheet, 1-3 mm thick. (The thinner the dough is rolled, the more elegant the products will be). Spread a layer of meringue on top and roll it up.
- Wheat flour: 2 glasss
- Egg white: 3 pieces
5
Cut the roll into slices 5-6 cm or 2 cm wide, depending on whether you want soft or crispy cookies. Place the resulting columns on a baking sheet (greased or lined with parchment paper) 5 cm apart.
- Wheat flour: 2 glasss
6
Place in a preheated oven at 160-170 degrees until browned for 30-45 minutes.
- Wheat flour: 2 glasss
