Currant cookies with meringue
5 servings
60 minutes
Blackcurrant cookies with meringue are a delicate combination of crispy dough, airy protein cloud, and juicy berries. Italian cuisine is famous for its exquisite desserts, and this recipe is no exception. The base of the cookie is aromatic cottage cheese dough enriched with butter, giving it softness and rich flavor. The heart of the dessert is ripe blackcurrants, whose tartness harmonizes beautifully with the sweetness of the whipped protein mass. Baked meringue becomes soft and airy, while the crispy crust adds textural pleasure. This is the perfect treat for morning coffee or a cozy tea time. The simple preparation technique makes the cookies accessible even for beginner cooks, and their taste captivates from the very first bite.
1
Soften the butter
- Butter: 190 g
2
Separate the whites from the yolks
- Chicken egg: 3 pieces
3
Combine softened butter, cottage cheese, yolks, add sifted flour and baking soda activated with vinegar. Knead the dough.
- Butter: 190 g
- Curd cheese (tvorog): 180 g
- Chicken egg: 3 pieces
- Wheat flour: 300 g
- Baking soda reacted with acid: 1 teaspoon
4
Line the baking tray with parchment paper, spread the dough on the tray to a thickness of 3-5 mm.
5
Place the berries on the dough
- Blackcurrant: 350 g
6
Whip the egg whites with sugar until soft peaks form
- Chicken egg: 3 pieces
- Sugar: 220 g
7
Cover the currants with egg whites so that the protein mass completely covers the berry.
- Chicken egg: 3 pieces
- Sugar: 220 g
8
Place the baking tray in a cold oven, set the temperature to 180 degrees, and bake the cookies for about 15-20 minutes.
9
Remove from the oven and cut into portions while the cookies are hot. Enjoy your tea!
