Finnish Meringue Cookies Recipe (2024)

Finnish Meringue Cookies Recipe (1)

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There’s a generous amount of meringue weaved into these Finnish Meringue Cookies; just delightful! These are worthy of being on the Christmas cookie list for sure! They were a hit with my husband and son.

Vika wrote in with her aunt Vera’s recipe for these Финские Булочки (Finnish cookies). When said these meringue cookies area family favorite and made for every familyoccasion, I made it the next day (I really wanted these cookies). I’ve also heard folks refer to these as Ukrainian rose cookies probably because they kind of look like roses.

I tried to make mine prettier and more rose-like by making a second batch the next day, but don’t know if I really accomplished my goal. Oh well. They taste amazing. Now I have to figure out what to do with all these cookies. Thank you Vika and Vera!

Watch How to Make Meringue Cookies:

Finnish Meringue Cookies Recipe (2)

Ingredients for Meringue Cookies Dough:

14 Tbsp (1 and 3/4 sticks or 200 grams) unsalted butter, softened at room temp
2 Tbsp white sugar

2 cups all-purpose flour (I used bleached Gold Medal) *measured correctly
1 tsp baking soda
2 egg yolks
2 Tbsp sour cream

Ingredients for Finnish Meringue Cookies:

2 egg whites
3/4 cup white sugar

You will also need:

Powdered Sugar to dust the finished product, optional
Parchment paper for rolling, wrapping and baking (use 1 sheet for the whole process!)

Finnish Meringue Cookies Recipe (3)

These Cookies are Really Easy! Vika said you could even throw everything in the mixer and let it work itself out. So don’t get hung up on the steps. You’ll get a cookie dough in the end and that’s what matters.

How to Make Finnish Meringue Cookies

Preheat Oven to 350˚F
1. Using your electric mixer, cream together 14 Tbsp (1 and 3/4 sticks of unsalted butter) with 2 Tbsp sugar just until well combined.

Finnish Meringue Cookies Recipe (4)

2. Sift together 2 cups flour with 1 tsp baking soda. Add flour into butter cream along with 2 Tbsp sour cream, 2 egg yolks. Use a paddle attachment to mix until the sides of your bowl are clean and you have a formed cookie dough.

Finnish Meringue Cookies Recipe (5)

3. Use a hand mixer to beat egg whites with sugar on high speed until stiff-ish peaks form and you have meringue (aka bize). Whites at room temp take 6-7 min to beat on high speed. Cold whites take 10 minutes or more

Finnish Meringue Cookies Recipe (6)

4. Roll dough out onto a long sheet of parchment paper. Roll dough out to about 7″ by 20″ rectangle.

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5. Spread the top of the dough with the meringue. Roll into a long log. Use the parchment paper as leverage to help you roll the log. It would be a giant mess without the parchment paper; believe me. Parchment paper is cheapest at Costco by the way and I bake everything on it!

Finnish Meringue Cookies Recipe (8)

6.Slice the cookie log into 1/2″ rounds and arrange them on the parchment paper. the meringue pushed out more on one side of each circle as I cut the dough so I put this side up. Keep them about 1/2″ to 1″ apart. This part gets a little messy but the parchment paper is awesome for containing this mess!

7. Bake at 350˚F for 15 -17 minutes or until cookies and meringue are golden and beginning to brown around the bases. Mine baked about 17 minutes (but not all ovens are created equal). Remove from oven and cool to room temp on a wire rack; keeping them on the parchment paper (you’ll want to dust them with powdered sugar and the parchment will continue to contain the mess)

Finnish Meringue Cookies Recipe (10)

Finnish Meringue Cookies Recipe (11)

He sure enjoyed these; kept sneaking them from the kitchen.

Finnish Meringue Cookies Recipe (12)

I later found this box of cookies (that I had created for photography purposes only) under the Christmas tree; children are the sweetness of life! Enjoy.

Click Here to Watch the VIDEO TUTORIAL

Finnish Meringue Cookies Recipe

4.96 from 61 votes

Author: Natasha of NatashasKitchen.com

Prep Time: 15 minutes mins

Cook Time: 17 minutes mins

Total Time: 32 minutes mins

Ingredients

Ingredients for Finnish Cookie Dough:

Ingredients for Finnish Cookie Meringues:

You will also need:

  • Powdered Sugar to dust the finished product, optional
  • Parchment paper for rolling, wrapping and baking

Instructions

  • Preheat Oven to 350˚F Cream together 14 Tbsp (1 3/4 packages unsalted butter) with 2 tbsp sugar until combined.

  • Sift together 2 cups flour and 1 tsp baking soda. Add flour into creamed butter along with 2 Tbsp sour cream and 2 egg yolks. Use a paddle attachment to mix until the sides of your bowl are clean and your cookie dough is formed.

  • Use a hand mixer to beat egg whites with sugar on high speed until stiff-ish peaks form and you have meringue (aka bize). Whites at room temp take about 6-7 min to beat on high speed. Cold whites take 10 min or more.

  • Roll dough out onto a long sheet of parchment paper to about a 7" by 20" rectangle.

  • Spread the top of the dough with meringue. Roll into a long log. Use the parchment paper as leverage to help you roll the log.

  • Slice the cookie log into 1/2" rounds and arrange them about 1/2" apart on the parchment paper. the meringue pushed out more on one side of each circle so I put this side up.

  • Bake at 350˚F for 15 -17 minutes or until cookies and meringue are golden and beginning to brown around the bases. Mine baked about 17 min. Remove from oven and cool to room temp on a wire rack; keep cookies on the parchment paper (you'll want to dust them with powdered sugar once they cool to room temp and the parchment will contain the mess).

Notes

I stored these in an airtight container at room temp until they were eaten (2-3 days).

  • Full Nutrition Label
  • Nutrition Disclosure

Course: Cookies, Dessert

Cuisine: American, French

Keyword: Finnish Meringue Cookies

Skill Level: Easy

Cost to Make: $

Finnish Meringue Cookies Recipe (15)

I know it’s really early, but Merry Christmas!!! So much glee and joy at the thought of Christmas! What’s your official Christmas cookie?

Natasha Kravchuk

Finnish Meringue Cookies Recipe (16)

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Finnish Meringue Cookies Recipe (2024)

FAQs

What is the secret to good meringue? ›

Slow and steady is the fast and hard rule for any meringue. Start slow when whipping the whites for small and stable bubbles, slowly up the tempo so you don't over beat and then slowly add the sugar. This goes for your oven too. We're not cooking, so much as drying out the meringue.

Why are my meringue cookies not hardening? ›

Meringues are not supposed to harden completely in the oven. While low heat will dry them out, meringues do not become hard and crisp until they have had a chance to cool for five or ten minutes.

Should meringue cookies be chewy in middle? ›

Meringues can have a softer centre, depending on time/temperature of baking/drying (moisture retention = softer centre), but they won't be chewy. Chewy meringues, or pavlovas, have cornflour and vinegar added, which helps create that chewy centre.

What is a substitute for cream of tartar in meringue cookies? ›

What is a Good Cream of Tartar Substitute when Making Meringues? You can substitute lemon juice for cream of tartar when making meringues. The substitution ratio is 1:2 — for your recipe's measurement of cream of tartar, use double that amount of lemon juice.

What does vinegar do in meringue? ›

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

How to tell if meringue cookies are done? ›

Place on the center rack to bake at 200 for about an hour then turn the oven off and keep closed for an additional 1-2 hours. The meringue cookies are done when they're are dried throughout. You'll be able to lift them off the baking sheet and they will feel very light and dry.

What happens if you add sugar too early to meringue? ›

In the case of the meringues, adding the sugar at the start of mixing produced a cookie that was dull on the exterior, with a too-fine crumb within. The cookies made when the sugar was added at the very end had an overly airy texture (tasters compared it to Styrofoam) and a grainy consistency.

Can you over mix meringue cookies? ›

You can't overbeat meringue - It's true! You can't ruin it by mixing too much, so once all of the sugar is added, be sure that your meringue is glossy and that you have super firm, stiff peaks when you remove the beater from the mixer. Don't be afraid to mix a little longer if it appears too soft.

Why is my meringue like marshmallows? ›

It doesn't have to be perfect, but if there are too many undissolved pieces of sugar, it means it's not fully dissolved into the protein layer of the egg whites. When this happens, your meringues won't come out crisp and they might seep liquid during baking as the sugar melts out of the meringue.

Can I put my meringue back in the oven? ›

‌Solution: Leave meringues to cool in the oven.

You can also use the oven to re-crisp soggy or stale meringues. Put them in at a low temperature for ten minutes.

What happens if you don't use cream of tartar in meringue? ›

The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...

What is a substitute for 1 teaspoon of cream of tartar? ›

The general rule of thumb is for every ½ teaspoon of cream of tartar in a recipe, use 1 teaspoon lemon juice or white vinegar. For example, if a recipe calls for 1 teaspoon cream of tartar, you'd use 2 teaspoons of lemon juice or white vinegar.

Can I use powdered sugar instead of granulated sugar in meringue? ›

It can be made with any sugar. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.

Is cream of tartar or cornstarch better for meringue? ›

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

How do I get my meringue to stiffen? ›

Beat to soft peaks on medium-high speed. Gradually add the sugar, a couple of tablespoons at a time, until it has all been incorporated. Continue beating until glossy, stiff peaks form. At this point, you can't overbeat the meringue, so keep beating until you've got those glossy, firm peaks!

What is the main ingredient in meringue which makes it light and fluffy? ›

Meringue is a fluffy mixture that is delicious on its own. It is also used to give mousses, macarons, and some buttercream frostings their light and fluffy textures. If you've never made meringue yourself, you might be surprised to learn that the main ingredients are simply egg whites and sugar!

How do I properly beat the egg whites for meringue? ›

When making meringue and other desserts that call for adding sugar to the whites, beat egg whites with an electric mixer on medium speed for about 1 minute or until soft peaks form (tips curl).

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