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These meringue sandwiches with buttercream filling are a treat for anyone with a sweet tooth. They combine two crispy, light and airy meringue layers with delicate buttercream “Charlotte”. Not only do they taste great, they also look fantastic on the coffee table. You can find a detailed recipe for the Soviet meringue sandwiches with the exact quantities and step-by-step instructions below.
Sweet treat from the Soviet era
The light meringue sandwiches with buttercream filling date back to the Soviet era. They were very popular at the time and, along with the mini cakes “Hercules”, the domino cakes, and the peanut roll cake, were part of the assortment offered by pastry shops and cafeterias.
The cakes consist of two layers of meringue and, like the Kiev cake, the cake “Abrikotin”, and the Khreshchatyk cake, are filled with buttercream “Charlotte”, which was widely used in the Soviet Union. They are shaped like sandwich cookies, similar to the mini cakes “Bouchee”.
How to decorate meringue sandwiches with buttercream filling
I sprinkled the meringue sandwiches with cocoa powder. They were also decorated with fresh peppermint leaves and dried lavender flowers.
But you can let your imagination run wild when decorating. For example, you could cover the cakes with melted chocolate in stripes.
How to serve and store
These meringue sandwiches with buttercream filling taste delicious with a cup of unsweetened tea. Fresh fruits also go very well with them, similar to the mini Pavlovas.
You can serve the cakes for dessert after a meal or with afternoon tea. Since they are cute to look at and taste so delicious, they are also ideal for a celebration. For example, they complement a candy bar perfectly, alongside the cake pops, the zefir, and the apple pastila.
The meringue sandwiches stay crispy for several days. Store them covered in the refrigerator. They will keep for up to about 5 days.
These meringue sandwiches are
- crispy,
- light,
- airy,
- creamy,
- heavenly delicious,
- aromatic,
- filled with buttercream “Charlotte”,
- easy to make with just a few ingredients,
- an eye-catcher on the coffee table,
- ideal for a regular tea round or a party, just like the Rubleny cake,
- a sweet classic of Soviet cuisine.
How to make meringue sandwiches with buttercream filling: tips and tricks
- Instead of citric acid, you can use approx. 1/2 teaspoon of freshly squeezed lemon juice.
- You can pipe the meringue cookies into any shape you like.
- I used an open star nozzle to pipe the meringue cookies and the filling.
- The specified drying time for the meringue cookies can vary greatly. Among other things, it depends on their size. The meringue cookies are ready when they are dry on the outside and inside.
- Dry the meringue cookies at a moderate temperature so that they remain white. Depending on your oven, you may need to reduce the temperature slightly if necessary.
- Butter, the milk syrup, and rum must be room warm and all three should be at approximately the same temperature so that they can combine well when whipped without the filling curdling.
- Decorate the cakes according to your preferences.
- The dessert can be stored in the refrigerator for up to about 5 days and will remain crispy during that time.
- You can use the leftover egg yolk to make the coffee bean cookies, for example.
Have you made the Soviet airy meringue sandwiches with buttercream filling according to this recipe? I look forward to seeing your results, your star rating, and your comments below on how they turned out and how they tasted.
Try these Soviet recipes with meringue:
- Cake “Grafskie razvaliny” – with meringue and without flour
- Cake “Pautinka” – Soviet meringue cake “The Spider Web”
- “Vetka” – Soviet sponge meringue cake with nut “The tree branch”
Meringue sandwiches with buttercream filling
Equipment
- piping bag with star nozzle
Ingredients
for the meringue
- 70 g egg whites (from approx. 2 eggs)
- 1 pinch of citric acid food-grade
- 140 g powdered sugar twice as much as egg whites
for the filling
- 70 ml milk
- 1 egg yolk
- 40 g sugar
- 120 g butter room warm
- 1 pinch of ground vanilla bean
- 1 tsp rum optional
Instructions
Preparation of the meringue
- Beat egg whites with citric acid until foamy.
- Add powdered sugar in portions and beat until very stiff.
- Transfer the meringue mixture to a piping bag with a star nozzle (or another piping nozzle) and pipe several large meringue cookies (I made 14) in a wave shape (or another shape) onto a baking sheet lined with parchment paper.
- Dry the meringue cookies in a preheated oven at 212 °F (100 °C) for approx. 1.5 hours and leave to cool.
Preparation of the filling
- Vigorously whisk together milk, egg yolk, and sugar in a small saucepan with a thick bottom.
- Bring the egg yolk milk mixture to a boil over medium heat, stirring constantly, then continue to simmer over low heat for about 1 - 2 minutes, stirring constantly, until it thickens slightly.
- Pour the milk syrup through a fine sieve and let it cool to room temperature, stirring occasionally.
- Beat softened butter with vanilla for about 5 minutes until light and creamy.
- Add the milk syrup in portions and beat briefly each time until you have a smooth cream.
- Add rum and beat again briefly.
Preparation of the meringue sandwiches
- Transfer the filling to a piping bag with a star nozzle (or another piping nozzle), pipe it onto the bottom side of a meringue cookie, and place a second meringue cookie on top with the bottom side facing down to create a filled sandwich cookie. Repeat the process with the remaining meringue cookies and filling.
- Chill the cakes for approx. 2 - 3 hours to allow the filling to set, then decorate as desired before serving.
Notes
- Instead of citric acid, you can use approx. 1/2 teaspoon of freshly squeezed lemon juice.
- You can pipe the meringue cookies into any shape you like.
- I used an open star nozzle to pipe the meringue cookies and the filling.
- The specified drying time for the meringue cookies can vary greatly. Among other things, it depends on their size. The meringue cookies are ready when they are dry on the outside and inside.
- Dry the meringue cookies at a moderate temperature so that they remain white. Depending on your oven, you may need to reduce the temperature slightly if necessary.
- Butter, the milk syrup, and rum must be room warm and all three should be at approximately the same temperature so that they can combine well when whipped without the filling curdling.
- Decorate the cakes according to your preferences.
- The dessert can be stored in the refrigerator for up to about 5 days and will remain crispy during that time.
- You can use the leftover egg yolk to make the coffee bean cookies, for example.
- Note the detailed tips and tricks for making the meringue sandwiches with buttercream filling at the top of the article.
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