Tylko 2 jajka i taki efekt! Upiekłam do kawy, rodzina prosiła o drugą blachę

Buttery Cookies with a Delicate Meringue Center 🥐✨ A simple homemade treat that looks stunning and tastes even better. These cookies are lightly browned, tender, sweet, and make a beautiful addition to any table. Perfect with coffee, tea, or as a small dessert for guests. Ingredients for the cookies: For the dough: 🔺 2 egg yolks 🔺 90 g soft butter 🔺 a pinch of salt 🔺 1 teaspoon vanilla sugar 🔺 40 g 33% cream 🔺 230–240 g flour 🔺 1/2 teaspoon baking powder For the meringue: 🔺 2 egg whites 🔺 a pinch of salt 🔺 120 g powdered sugar Additionally: 🔺 powdered sugar for dusting 🔺 a little flour for dusting the work surface Preparation: Separate the egg whites from the yolks. Using the yolks, soft butter, cream, flour, and baking powder, prepare a shortcrust pastry. It’s best to add the flour gradually, as the exact amount may vary slightly. Chill the dough in the fridge for 30 minutes. Beat the egg whites with a pinch of salt until soft peaks form, then gradually add the powdered sugar and continue beating until you get a stable, glossy meringue. Transfer the meringue to a piping bag. Roll the dough out thinly on a floured surface and cut out circles about 6 cm in diameter. Pipe the meringue onto the center of each circle, then fold the cookies like dumplings, leaving the edges slightly open. Bake at 190°C (375°F) for 15–17 minutes. Adjust the baking time according to your oven. They taste best when lightly browned. Once cooled, dust the cookies with powdered sugar. Enjoy! Thank you for watching, and I wish you lots of joy baking! 💛 Chapters: 00:00 Introduction 00:04 Separating egg whites from yolks 00:19 Preparing the shortcrust dough 01:47 Chilling the dough 02:02 Beating the meringue 02:47 Transferring meringue to the piping bag 02:59 Rolling out the dough 03:30 Cutting out circles 03:57 Adding the meringue 04:22 Folding the cookies like dumplings 05:42 Baking 06:04 Dusting with powdered sugar 06:39 Finished cookies