Finnish Meringue Cookies Recipe

Finnish Meringue Cookies feature a crisp meringue topping combined with a rich, buttery cookie base. This traditional recipe uses simple ingredients like butter, flour, egg yolks, and sour cream for the dough, paired with fluffy meringue made from egg whites and sugar. Perfect for holiday baking, these cookies offer a unique texture contrast and a lightly sweet flavor. Easy to prepare and bake, they make a great addition to cookie trays or a cozy afternoon snack.

Ingredients

For the Finnish Cookie Dough:

• 14 tablespoons (about 200 grams or 1 3/4 packages) unsalted butter, softened at room temperature
• 2 tablespoons granulated sugar
• 2 cups all-purpose flour (bleached recommended)
• 1 teaspoon baking soda
• 2 egg yolks
• 2 tablespoons sour cream

For the Meringue Topping:

• 2 egg whites
• 3/4 cup granulated sugar

Additional:

• Powdered sugar for dusting (optional)
• Parchment paper for rolling, shaping, and baking

---

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter and 2 tablespoons of sugar until smooth and well combined.
3. Sift together the flour and baking soda. Gradually add this mixture to the creamed butter. Then, add the sour cream and egg yolks. Using a paddle attachment or mixer, mix until the dough pulls away from the sides of the bowl and forms a cohesive dough.
4. In a separate bowl, beat the egg whites with the granulated sugar on high speed until stiff peaks form. This usually takes 6-7 minutes if the whites are at room temperature (longer if cold).
5. Roll the dough out on a long sheet of parchment paper into a rectangle approximately 7 inches by 20 inches.
6. Evenly spread the meringue over the top of the dough. Carefully roll the dough and meringue into a tight log, using the parchment paper to help guide the roll.
7. Slice the log into ½-inch rounds and place them on a parchment-lined baking sheet, spacing the cookies about ½ inch apart. Position the side where the meringue has pushed out on top.
8. Bake for 15-17 minutes, until the cookies and meringue are lightly golden and the bases start to brown.
9. Remove from the oven and allow to cool completely on a wire rack, keeping them on the parchment paper to make dusting with powdered sugar easier and less messy. Dust with powdered sugar once cooled if desired.

---

Why You’ll Love This Recipe

Finnish Meringue Cookies combine buttery, tender dough with a crisp, sweet meringue topping, creating a unique texture contrast. They are perfect for holiday baking or as a delicate treat with coffee or tea.

Tips

• Use room temperature egg whites for faster meringue preparation.
• Roll the dough evenly to ensure uniform baking.
• Don’t overbeat the meringue to avoid it becoming dry or grainy.

Variations and Substitutions

• Swap sour cream with Greek yogurt for a slight tang.
• Add a teaspoon of vanilla extract to the dough or meringue for extra flavor.
• Use powdered sugar instead of granulated sugar in the meringue for a finer texture.

FAQs

Q: Can I make the dough ahead of time?
A: Yes, you can refrigerate the dough for up to 24 hours before rolling and adding the meringue.

Q: How do I store these cookies?
A: Store in an airtight container at room temperature for up to one week to keep the meringue crisp.

Serving

Serve these cookies alongside a hot cup of coffee or tea. They make an elegant addition to dessert trays or gift boxes.

Suggestions

For added crunch, sprinkle finely chopped nuts on top of the meringue before baking. Alternatively, dip one side in melted chocolate after cooling for a rich twist.