Ingredients
Cookie Dough
- 300 grams all-purpose flour 2.5 cups
- 100 grams powdered sugar 3/4 cup
- 200 grams unsalted butter, chilled 14 tbsp
- 3 egg yolks (save the whites for the meringue)
- 1 tsp vanilla extract (or 1 packet vanilla sugar)
Meringue
- 3 egg whites (saved from the egg yolks)
- 1.5 teaspoons lemon juice
- 225 grams powdered sugar 2 cups
Filling
- 1 jar Apricot jam or apricot fruit spread sift out any chunks of fruit
Instructions
Cookie Dough
- In a large bowl, whisk together the flour, powdered sugar, and salt. (Add vanilla sugar during this stage, if not using vanilla extract.)
- Work the butter into the dry ingredients using either your hands or a food processor until it resembles wet sand.
- Next, add in the egg yolks and vanilla extract, and work everything together until a rough dough has formed. Pour the contents of the bowl onto your work surface and briefly knead until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
- After 30 minutes, roll out the dough until it is 1/4"/6mm thick on a generously floured work surface. This cookie dough is extremely soft, so the extra flour is necessary. Cut out the cookies using a 2 inch/5 cm circular cookie cutter. Place the cookies on a parchment lined baking sheet and cover with plastic wrap and refrigerate while making the meringue.
Meringue
- In a large bowl, put the 3 leftover egg whites with the lemon juice. Add in the powdered sugar and beat on