Meringue Tea Cookies

Печенье чайное с меренгой

Preparation info

  • Difficulty


  • 2 Dozen


Appears in

A Taste of Russia

A Taste of Russia

By Darra Goldstein

Published 1983

  • About

A plain tea cookie made fancy with meringue, jam and nuts.


  • 6 tablespoons unsalted butter
  • ½ cup sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • 1 tablespoon light cream
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • ¼ cup tart apricot jam


  • 1 egg white
  • ¼ cup sugar
  • ¾ teaspoon cinnamon
  • 1/3 cup finely chopped pecans


Cream the butter with the ½ cup of sugar until light and fluffy. Beat in the egg yolk, vanilla extract and cream. Sift together the flour and baking powder, then stir them into the butter mixture, blending well. Form the dough into a ball. Wrap in waxed paper and chill in the refrigerator for at least 1 hour.

When the dough is firm, roll it out on a floured board to ¼-inch thickness. (Since the dough will be somewhat sticky, make sure the board and rolling pin are well floured.) Cut into rounds with a 2-inch cookie cutter. Place the rounds on a lightly greased cookie sheet about 1 inch apart.

Preheat the oven to 350°F. Spread each round with a thin layer of apricot jam, and then top with meringue.

To make the meringue, beat the egg white until stiff, gradually beating in the sugar, 1 tablespoon at a time. Whip in the cinnamon, then fold in the pecans.

Spread the meringue over the jam, leaving an outer rim of dough visible around the edge of the cookies. Bake for 12 to 15 minutes, until browned. Let cool on the cookie sheet for about 3 minutes, then transfer to wire racks to cool. These cookies are best when very fresh.