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Vintage Layered Cookie Tubes with Meringue Filling
This classic vintage recipe creates delicate, crispy cookie tubes filled with a light meringue cream that disappears faster than any cake at the table. Created by [Еда без Труда] Ольга Мирошниченко, this simple yet elegant treat features a buttery shortbread dough paired with a delicate vanilla meringue filling that's both impressive and surprisingly easy to make.
Ingredients
- 350 g all-purpose flour
- 180 g butter
- 100 g sour cream
- 3 egg yolks
- 0.25 tsp salt
- 3 egg whites
- 175 g sugar
- 0.25 tsp citric acid
- 1 tsp lemon juice
- 1 tsp vanilla extract or vanilla sugar
- 1 tbsp cornstarch
- 2 tbsp powdered sugar
Instructions
- Combine softened butter, sour cream, egg yolks, salt, and flour to make the dough
- Mix until dough comes together, adjusting flour amount as needed
- Roll out dough and cut into shapes or form into tubes
- Bake dough pieces until golden and crispy
- While dough bakes, prepare the meringue filling by beating egg whites with sugar
- Add citric acid (or lemon juice) and vanilla to the egg white mixture
- Continue beating until stiff peaks form
- Fold in cornstarch gently to stabilize the meringue
- Once cookies are cooled, fill them with the meringue cream
- Dust with powdered sugar if desired before serving
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