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Cookies with meringue and sweet milk cream

Cookies with meringue and sweet milk cream


Rub the butter at room temperature with the sugar and vanilla sugar until creamy. Add the egg yolk, mix until incorporated. The flour is mixed with baking powder and salt then incorporated into the butter mixture, mixing everything by hand. Knead until a firm dough is obtained. Wrap the dough in cling film and refrigerate for 1 hour. After the dough has cooled, spread it on the worktop (it is not necessary to knead it) to a thickness of 5 mm. Cut with a special round shape or with a suitable glass. Put them in the Teflon baking tray, ungreased and bake in the preheated oven for 10 minutes at 170 degrees.

Put water and caster sugar on the fire and prepare a thick syrup. Boil for 5 minutes on low heat. Remove from the heat and add the instant coffee. Beat the egg whites with a pinch of salt powder. Add the hot coffee syrup (at the maximum speed of the food processor) and beat until the meringue cools down (8-10 minutes). With the help of the spray we put the foam in the tray lined with baking paper greased with butter and lined very well with flour forming meringues about the same size as the cookies.

Place in the preheated oven at 170 degrees and bake for about an hour or more, leaving the oven door ajar. Always check their condition, the meringues must have a hard surface when they are ready.

I made the dulce de leche the day before, so I started working on making these cakes. On each cookie I greased a layer, sometimes thicker, sometimes thinner (the ones with a thicker layer for me), of dulce de leche and a meringue on top. I garnished it with melted chocolate.