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Cookies with meringue layer and peanuts

The beauty of this recipe is that it uses both egg yolks – for the dough and whites – for the meringue, so nothing is wasted. Even a beginner can cope with the preparation of these cookies, and the result looks very dressy and festive. And you can not write about the delicious peanuts, which are sprinkled on the cookies.

meringue and peanut layer cookies

Composition:

  • butter - 150 gr
    • .
  • eggs – 3 pcs.
  • sugar – 7 tbsp.
  • sour cream – 3 tbsp.
  • salt – ¼ tsp.
  • baking soda, quenched with vinegar – 0,5 tsp.
  • flour – 300 gr.
  • peanuts – 250 gr.


Cooking:

Mix softened butter with egg yolks, add sour cream, baking soda, baking soda, vinegar, salt and flour. Place the dough and put it in the refrigerator for 0.5 hours.
Roll out the dough into a thin layer, about 1 cm thick. Cut out cookies from the dough with a mold.
Cover a baking tray with baking paper. Place the cookies on the tray.
Beat the whites into foam, gradually adding sugar.
Spoon the whites on top of the cookies, smoothing them over the surface of the whole cookie. You can adjust the softness of the cookies yourself – if you make the meringue layer more fluffy, the cookies will be soft, and if thinner – more crunchy.
Rinse the unroasted peanuts and chop them into coarse crumbs in a food processor.
Sprinkle peanuts liberally over the cookies and place in an oven preheated to 180 degrees. Bake for about 20-25 minutes.
Enjoy!"

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