Burgenland cookies
The buttery shortcrust pastry, the airy meringue and a fruity jam are combined in the Burgenland cookies. They taste incredibly tender and practically melt in your mouth. In addition, the pastry is also a visual hit on any coffee table. With this recipe you can make the Burgenland cookies at home.
Servings 30 cookies
Equipment
- piping bag with star or hole nozzle
Ingredients
for the shortcrust pastry
- 170 g butter room warm
- 50 g powdered sugar
- 3 egg yolks
- approx. 300 g flour
- 3 g baking powder
- zest of 1/2 organic lemon
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- flour for the work surface
for the meringue
- 3 egg whites
- 160 g powdered sugar
- 1 pinch of citric acid food-grade
for the filling
- approx. 80 g fine jam
Instructions
Preparation of the shortcrust pastry
- Mix soft butter, powdered sugar, lemon zest, vanilla and salt.
- Add egg yolks and mix.
- Mix flour with baking powder, add it in portions to the butter mixture and knead it briefly to a very soft dough.
- Flatten the dough a bit and put it in the freezer for about 30 minutes, wrapped airtight.
- Roll out the dough on a floured work surface to a thickness of about 3 mm and cut out cookies (6 cm in diameter for me) using a round cookie cutter or a drinking glass.
- Spread the round cookies on two baking sheets lined with baking paper with a little distance from each other and put the baking sheets with the cookies in the refrigerator while you prepare the meringue.
Preparation of the meringue
- Beat egg whites and citric acid until foamy.
- Add powdered sugar and beat until stiff peaks form.
- Fill the meringue into a piping bag with a round nozzle or a star nozzle.
Preparation of the Burgenland cookies
- First, get one of the baking sheets with the cookies out of the refrigerator and place dots of meringue all around the edge of each cookie, either with the round hole nozzle or a circle with the star nozzle.
- Bake the shortbread meringue cookies in a preheated oven at 266 °F (130 °C) for about 30 minutes.
- In the meantime, place the meringue dots or circles on the cookies on the second baking sheet and then bake them in the same way as the first cookies.
- Let the Burgenland cookies cool and then fill the center of each cookie with a fine jam.
Notes
- The amount of flour given may vary. Add only enough flour to the butter mixture in batches until you get a very soft dough that is no longer sticky.
- Knead the dough only briefly, until it has just a homogeneous consistency.
- To keep the sharp tips of the meringue dots from burning, I flattened them a bit with a finger moistened with water.
- For the baking temperature you should orientate yourself to your oven. If the meringue gets too brown or bursts in places before the cookies are done, you will need to reduce the baking temperature. In this case, the baking time may be longer.
- The shortbread meringue cookies taste best when filled with a sour jam.
- Note the detailed tips and tricks for making the Burgenland cookies at the top of the post.