Description
For this recipe do not need any exotic ingredients. All of these products tend to have every housewife in the refrigerator. We need a bit of time to cook a delicious, unforgettable cookie that will appreciate both adults and children. For the recipe thank Nin@ G. Lov. However, I retreated a little from the original and made a different filling (the original had cherries, but I didn't have them, and also meringue is added walnuts, but without them it was very tasty).
Ingredients
-
Flour
350 g
-
Butter
250 g
-
Chicken egg
2 piece
-
Salt
1 pinch
-
Black currants
350 g
-
Sugar
4 Tbsp
-
Water
30 ml
-
Corn starch
1 Tbsp
-
Egg white
3 piece
-
Citric acid
1 pinch
-
Sugar
150 g
Cooking
First you need to prepare dough. For this Cup you need to pour the flour, salt slightly and add the cold butter, cut into cubes.
RUB the flour and butter into crumbs, using hands. Add the eggs. Here eggs you can substitute 3 egg yolks, which will remain in the preparation of meringue.
Knead the dough, shape it a ball. If the dough is not going to the ball, then you can add 1 tbsp of cold water. If the dough is on the contrary much sticky, you can add a little flour. It will all depend on what kind of flour are you using and what size eggs (yolk). Ready wrap the dough in plastic wrap and remove for 1 hour in refrigerator (can be longer).
For currant filling, in a saucepan put the currants and add the sugar. Put on the fire and wait until the sugar has dissolved. Periodically, you need to disturb the contents of the saucepan to avoid sticking to the bottom.
Separately, combine the cornstarch and 30 ml of water. Pour a thin stream of starch to currants and cook until thick, stirring constantly. Remove from heat and cool.
To prepare products for meringue.
Beat with a mixer the egg whites with sugar and a pinch of citric acid in the sustainable lush mass.
The dough, remove from refrigerator, shape it a sausage or a rectangle and divide it into 3 equal parts.
Take one piece and thinly roll out into a rectangle.
Slightly receded from the edges, spread a little stuffing.
Cover with edges of dough and stung.
Both parts of the rectangle to roll again roll towards each other. Also to deal with the remaining batter. Spread on the baking sheet with a parchment.
On top of the blanks liberally spread the meringue. Bake the cookies at 180 degrees for about 30-45 minutes, occasionally watching that the meringue does not burn.
Ready cookies cool, and only then cut into slices 2-3 cm thick Enjoy. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.