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There’s a generous amount of meringue weaved into these Finnish Meringue Cookies; just delightful! These are worthy of being on the Christmas cookie list for sure! They were a hit with my husband and son.
Vika wrote in with her aunt Vera’s recipe for these Финские Булочки (Finnish cookies). When said these meringue cookies are a family favorite and made for every family occasion, I made it the next day (I really wanted these cookies). I’ve also heard folks refer to these as Ukrainian rose cookies probably because they kind of look like roses.
I tried to make mine prettier and more rose-like by making a second batch the next day, but don’t know if I really accomplished my goal. Oh well. They taste amazing. Now I have to figure out what to do with all these cookies. Thank you Vika and Vera!
Watch How to Make Meringue Cookies:
Ingredients for Meringue Cookies Dough:
2 Tbsp white sugar
1 tsp baking soda
2 egg yolks
2 Tbsp sour cream
Ingredients for Finnish Meringue Cookies:
3/4 cup white sugar
You will also need:
Powdered Sugar to dust the finished product, optional
Parchment paper for rolling, wrapping and baking (use 1 sheet for the whole process!)
These Cookies are Really Easy! Vika said you could even throw everything in the mixer and let it work itself out. So don’t get hung up on the steps. You’ll get a cookie dough in the end and that’s what matters.
How to Make Finnish Meringue Cookies
Preheat Oven to 350˚F
1. Using your electric mixer, cream together 14 Tbsp (1 and 3/4 sticks of unsalted butter) with 2 Tbsp sugar just until well combined.
2. Sift together 2 cups flour with 1 tsp baking soda. Add flour into butter cream along with 2 Tbsp sour cream, 2 egg yolks. Use a paddle attachment to mix until the sides of your bowl are clean and you have a formed cookie dough.
3. Use a hand mixer to beat egg whites with sugar on high speed until stiff-ish peaks form and you have meringue (aka bize). Whites at room temp take 6-7 min to beat on high speed. Cold whites take 10 minutes or more
4. Roll dough out onto a long sheet of parchment paper. Roll dough out to about 7″ by 20″ rectangle.
5. Spread the top of the dough with the meringue. Roll into a long log. Use the parchment paper as leverage to help you roll the log. It would be a giant mess without the parchment paper; believe me. Parchment paper is cheapest at Costco by the way and I bake everything on it!
6. Slice the cookie log into 1/2″ rounds and arrange them on the parchment paper. the meringue pushed out more on one side of each circle as I cut the dough so I put this side up. Keep them about 1/2″ to 1″ apart. This part gets a little messy but the parchment paper is awesome for containing this mess!
7. Bake at 350˚F for 15 -17 minutes or until cookies and meringue are golden and beginning to brown around the bases. Mine baked about 17 minutes (but not all ovens are created equal). Remove from oven and cool to room temp on a wire rack; keeping them on the parchment paper (you’ll want to dust them with powdered sugar and the parchment will continue to contain the mess)
He sure enjoyed these; kept sneaking them from the kitchen.
I later found this box of cookies (that I had created for photography purposes only) under the Christmas tree; children are the sweetness of life! Enjoy.
Click Here to Watch the VIDEO TUTORIAL
Finnish Meringue Cookies Recipe
Ingredients
Ingredients for Finnish Cookie Dough:
- 14 Tbsp 1 3/4 packages, or 200 grams unsalted butter, softened at room temp
- 2 Tbsp granulated sugar
- 2 cups all-purpose flour, I used bleached Gold Medal
- 1 tsp baking soda
- 2 egg yolks
- 2 Tbsp sour cream
Ingredients for Finnish Cookie Meringues:
- 2 egg whites
- 3/4 cup granulated sugar
You will also need:
- Powdered Sugar to dust the finished product, optional
- Parchment paper for rolling, wrapping and baking
Instructions
- Preheat Oven to 350˚F Cream together 14 Tbsp (1 3/4 packages unsalted butter) with 2 tbsp sugar until combined.
- Sift together 2 cups flour and 1 tsp baking soda. Add flour into creamed butter along with 2 Tbsp sour cream and 2 egg yolks. Use a paddle attachment to mix until the sides of your bowl are clean and your cookie dough is formed.
- Use a hand mixer to beat egg whites with sugar on high speed until stiff-ish peaks form and you have meringue (aka bize). Whites at room temp take about 6-7 min to beat on high speed. Cold whites take 10 min or more.
- Roll dough out onto a long sheet of parchment paper to about a 7" by 20" rectangle.
- Spread the top of the dough with meringue. Roll into a long log. Use the parchment paper as leverage to help you roll the log.
- Slice the cookie log into 1/2" rounds and arrange them about 1/2" apart on the parchment paper. the meringue pushed out more on one side of each circle so I put this side up.
- Bake at 350˚F for 15 -17 minutes or until cookies and meringue are golden and beginning to brown around the bases. Mine baked about 17 min. Remove from oven and cool to room temp on a wire rack; keep cookies on the parchment paper (you'll want to dust them with powdered sugar once they cool to room temp and the parchment will contain the mess).
Notes
I know it’s really early, but Merry Christmas!!! So much glee and joy at the thought of Christmas! What’s your official Christmas cookie?
Pretty cookies! They look so delicious! Also love Christmas ornaments on the top photo, makes cookies even more festive!
Thanks Julia 🙂
Lol “messy” is an understatement 😉 But super duper delicious!!!!
Just made these cookies I couldn’t wait for them to cool down! Lol so yummy! Thank you for sharing!
Awesome, I was eating my cookies while they were still hot too. I really like that they stay soft even few days later 🙂
Natasha I love ur recipes.. I always make ur food on ur website at my parents house…keep it up… and these cookies look so bomb good… gotta try that too.. 🙂
Thanks…..
Thank you Anyuta 🙂
Oh my, these look very good. Love your step-by-step photos too 🙂 And your son is just adorable!
Thank you Suzie, he is always itching to help :).
My cookies came out tasting and smelling like baking soda.. Any idea why that could be? I used exactly 1 tsp. Do you ever погашаешь уксусом соду? Do you know if that helps. Thanks!
Hmmm, I never got the sense that there was too much baking soda. You cold try mixing it with a tsp of vinegar and see if that helps; or just try 3/4 tsp of soda and see if that works better.
I made these cookies the other day and there was no smell or taste of baking soda, they came out perfect! Maybe the girls arent sifting the flour AND baking soda together?
I made these last night … I thought they were pretty amazing. My kids on the other hand ate the meringue off the cookies and left the cookie part 🙁
My cookies turned out a little on the salty (soda) side. Are they supposed to taste that way?
That’s surprising; they really didn’t taste salty to us. Maybe try 3/4 tsp soda and see if you like that better. I’ll have to make a version with mixing soda with 1 tsp vinegar and see if the results are good; I just haven’t tried that method. Or maybe try 1/2 tsp soda and 1/2 tsp baking powder. Sounds like I’ll have to do some testing, but I really did not taste the soda; did you measuring spoon and scrape the top (exact tsp)?
Made these today, and since there is sour cream which is a sour ingredient, I mized the baking soda with the 2 tbs sour cream… and then added it to the dough. This way it had time to get rid of the taste of it and still be used in recipe. The cookies came out DELICIOUS 🙂 Also, Natasha, out of curiosity for calorie counting I put all the ingredients into a recipe calculator, and if you make 35 cookies out of this, each one is 88 calories… So just a simple fact 🙂
That’s brilliant! I love it! Will be trying your method next time. Also thanks for the calorie info!
We’ve been making these cookies and they are always a big hit in my family. I call them “breakfast rouses”. I use ricotta cheese in my recipe.
will try yours 🙂 Love your pictures!!!
Thank you Inessa. My husband has a hard time with portion control around them :).
Hi, I like your recipes but I wonder if you’ve ever thought about using more high quality ingredients such as whole wheat or even just unbleached flour, not refined sugar or organic sugar, organic dairy, etc.? I know it’s more expensive but it’s a choice you can make for the health of your family.
I agree with you. I guess I’m afraid things won’t turn out as good.
Cooking and baking at home is already the healthy way no matter what type of ingredients you use. 🙂 Companies have a right to put the organic label even if its 5% organic.
Yup.. My uncle works at a farm where they raise cattle, and they also have vegetables, fruit trees.. Well… he says they raise the cows and all the trees the same way. The owner sells ALL items to organic stores such as Marlene’s, Whole Foods Market, etc as well as to stores like Walmart and Safeway. It’s the same product but some organic/”healthy” stores will hike up the price, mark the items ‘organic’ and others don’t. The difference is this, the items that get shipped to stores like Walmart get sprayed w/ something that makes it last longer. So organic items aren’t as organic as some may think. And I can’t justify to pay double the price for the same meat, etc.
Oh but the cookies are delicious!
I agree. Choosing Better ingredients might be a good idea like unbleached flour and organic sugar but whole wheat? I’m not sure about that…
I’ve been making these cookies for a few years now and they are always a big hit. My recipe is slightly different for the dough, it calls for cream cheese instead of sour cream. 8 oz cream cheese, 2 sticks soft butter, 2 eggs, 2 cups flour(more for sprinkling), 1/4 tsp baking soda.
I will deffinitely need to give your version a try and compare.
Thanks for taking the time out of your busy schedule to post some great recipes for everyone.
And I will have to try your recipe! Thank you for sharing!
Hi Natasha! Can these cookies be made ahead of time? How long and how to you keep them? I might try making these for our church cookie sale if they keep okay. Thanks for another interesting recipe for me to try. 🙂
Well, Natasha…if I had read your recipe I would have known how long and how to keep these yummies….dah! Scratch the comment I made….Thanx
No problem; I almost forgot to add that bit of info too 🙂
These looook soooo good. Perfect for the upcoming Christmas dinner. Natasha, i don’t have a mixer with paddle attachment, can i just mix the ingredients by hand and form the dough? will it work?
Want to try making these soon
Yep! No mixer required! 🙂
I wonder if tinting the meringue with a tiny bit of red prior to baking would create a nice rosy effect? For Valentine’s Day or bridal showers…? 🙂
I love your step by step photos. Does someone help you with the camera or do you do it yourself? I have this terrible fear that I’ll drop my huge Nokia into a pot one of these days.
Hmmm the meringues do have a soft pink color after they are baked but a food color might be nice! if you do use a red food color, use just a tiny bit so you don’t water down the meringue.
For extra flavor and color you can add some freeze dried strawberry powder (using coffee grinder or food processor), also you can use Strawberry Jello powder..mix with sugar before adding…
Thank you very much for the tip Marina, I love the idea of strawberry jello powder :).
Oh my goodness! These look delightful! Am going to make them today!:))
Enjoy!! 🙂
These look amazing, I love the combination!!! My kids love meringue cookies. I just mix egg whites and sugar till stif peeks and bake at 250 degrees for about 2 hours and let them cool in the oven. I make cute little stars and my kids love them. So I think these will be a great hit at my home. Planning on making these tonight.
My 3 year old was all over them 🙂
wow they look delish making these today when my butter comes to room temp thanks girl!!!:)))
Let me know how they will turn out Alana 🙂
Natasha, I’ve been making them for long time! Thank you for letting me know the origins!
Sorry… forgot to tell you – we called them “Rosochki” -=roses
You are welcome Iryna 🙂
great recipe:)
Thank you Ana :), cookies do taste really good.
Thank you Natasha!!! I cannot wait to try these cookies just have to come up when I can make these because my family is small!! Your son is just precious!!! Cannot wait till my children get a bit older so they could enjoy these baked goods. They are under the age of 2! :)) I love making gingerbread cookies or sugar cookies and then decorating them with my little boy! Merry Christmas!
Let me know how they will turn out Oksana :). Merry Christmas to your family as well.
Thanks for the post natasha … are these cookies more crunchy or soft to the taste? Im realy tempted to try making these!
Cookies are more soft than crunchy Maria. You won’t be disappointed :).