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Meringue Cookies

250 gram margarine at room temperature (Fleischmann’s recommended)
2 eggs yolks
200 gram Ricotta cheese
2 cups all purpose flour
1 tea spoon baking powder
Meringue topping:
2 egg whites
1 cup sugar
1/2 tea spoon vanillin

Preparation time: 25 min plus 2 hours for cooling
Baking time: 25 min

Beat egg yolks with margarine. Add cheese, beat again. Fold in flour and blend well. Divide into 4 equal portions and place in the refrigerator for 2 hours.

Beat egg whites until thick and add sugar and vanillin. Beat well and spread inside of each roll out part. Roll in each part and sliced each roll 2 inches wide. Place each cookie on greased pan and bake in preheat oven 25 min at 350°F. Cool and serve.

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