Description
Pastry stuffed with meringue. This cottage cheese biscuits with a distinctive taste. The most important condition of success in baking this cookies is used in the dough no cheese, and sweet curd cheese.
Ingredients
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Butter
150 g
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Flour
250 g
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Leavening agent
1 tsp
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Vanilla
1 g
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Brown sugar
150 g
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Curd
200 g
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Chicken egg
2 piece
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Cranberry
1 Tbsp
Cooking
For biscuits, you need: cream cheese, sweet cheese, eggs, butter, flour, baking powder, vanilla and brown sugar small.
Separate the yolks from the whites. Proteins put into the refrigerator.
Carefully grind cheese with butter until smooth. The butter should be softened at room temperature. If the butter is chilled, you can grate it.
Add yolks and baking powder. Then the flour and knead the dough. Fold into the dough all the crumbs.
The dough should be elastic and not stick to hands.
Wrap the dough in foil, or put in a plastic bag and put into the refrigerator for 1 hour.
Before removing the dough from the refrigerator, whisk the egg whites until stable peaks, gradually adding the sugar (in sugar add vanilla). I have a major sugar, and I ground in a coffee grinder. With powdered sugar work even better.
Divide the dough into 2 parts. The second part of the test to put while in the refrigerator. The first part of the roll out in rectangular layer
Spread half of the meringue (beaten egg whites).
Roll roll. Slice the roll in small rolls, thickness 2 cm.
Dip the lower part of the rolls in flour and lay on a baking tray lined with parchment and greased. I baked it on a baking sheet and in the form for baking the cake. The second option I liked, biscuits smoother.
Bake for about 20 minutes at t 190° C and 5 minutes at t 200, until Golden brown. After baking, I refreshed it a part of the cookie with cranberry juice, very much like roses, but not necessarily. The cookies turned out delicious, light, fragrant and airy, it has a delicate cranberry, light beige color. The real name of this biscuit "Biscuit with meringue Roses Bon appetit!
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