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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?
YUMMY YUM YUM !!!!!!!!!!!!!!
These were messy to roll and slice indeed, but results were so worth it! Thank you mamas 😉
These are so simple and easy to make, but yet they are so good and fancy cookies!!! Thanks for a great recipe. Kids approved
I’m so happy to hear that 🙂
Tried this recipe two times: the first attempt was a failure but that was my fault :)This was because I didn’t sift the flour and I added the whole eggs instead of only the yolks. Thus the dough came out gummy and buttery (I discarded the dough).
The second attempt I sifted the flour and baking soda right after the buttercream, then I added the yolks and sour cream and the dough was PERFECT and easy to roll out.
I can say with confidence that these cookies came out absolutely delicious! I love the brittle softness and the taste is so delicate and breadlike=) will make these for now on!! Thank you so much for this awesome and exotic recipe!
-Liz
I’m so glad you kept at it and you loved them 🙂 I don’t think the sifting makes as much of a difference as the egg part; too much eggs will definitely make it on the gummier end 🙂 Anyway, I’m glad things worked out. it sounds like you’ve found a new favorite? Yay!
made these today, thank you for the recipie.
You’re so welcome 🙂
Hi Natasha, I made those cookies and they taste good. But I could taste the baking soda a lot is that normal or did I do something wrong?
Did you sift it together with the flour? Mine have never tasted like baking soda. If you are really sensitive to the taste of baking soda, one of my readers suggested mixing the baking soda with the 2 Tbsp sour cream before adding it into the recipe and that worked well for her. Hope that helps! 🙂
Hi Natasha. What can I substitute the sour cream with?…
I started making these , but just realized I ran out of smetana..:/
I haven’t tried anything except sour cream so I don’t really have an answer for you. You might add 1 Tsp heavy cream, but seriously I just haven’t tested it with anything else to see how different it would be. It’s really difficult to substitute ingredients in a precise baking recipe. Sorry…
That’s all good, thank you so much!:) I’ll make them next time , can’t wait to try this goodness!:)
i actually made these just now! yuminesss thank you for the recipe!!! 🙂 except, with my slow oven i had to bake them for about 25 min.. lol
I’m glad you liked the cookies! 🙂
Love!
Me too! Me too!! 🙂
I just made these and am currently enjoying them with some lemon finer tea. Thank you for yet another amazing treat!
You rock.
Is that the brand? Lemon finer tea? I’m always looking for great new teas to try! 🙂 I’m so glad you loved the cookies. Aren’t they a treat? 🙂
Hi Natasha,
I just made these this morning! Felt inspired since the ingredients are stuff I always have on hand anyway. Wow, these were easy to make!! And the mess, with the parchment paper, was no mess at all. They are delicious! I only got 19 cookies out of the recipe, I think because I couldn’t get my dough to roll into such a perfect rectangle as yours LOL, but there is always next time to make it perfect! They are wonderful, thank you!
I think that’s the most annoying part is rolling them out, but it’s worth the annoyance ;). I’m so glad you liked the cookies.
These look deeelish! I’m turning on the oven right now to give them a try! 😀
.. I noticed in the comments, some girls mentioned a very similar cookie with walnuts added in. Do you think you can post that recipe as well?? 🙂
I don’t have that recipe and it’s a little bit of a different cookie. I’ll see if I can get it.
I love these! Didn’t know it was so easy to make them. Lady from our church makes these for any big gatherings or conference. She adds toasted walnuts into meringue and let me tell you its absolutely delicious!
Someone else mentioned nuts too. My son doesn’t eat nuts, but I think it would be really good with nuts!
Turned out so good. Thank you for recipe. Lol i didn’t read the whole thing so i skipped to cut doug in half and was wondering why they are really big. Blonde moment, but anyway they turned out soooooo good. I ate at least 5 at once, next time i will cut dough in half..
Oh dear I bet they were huge! I’m glad you enjoyed them 🙂
Hi Natasha !
Xochy zdelat ety vkysnyawky, kak ono xranitsya, esli mne nada ego bydet vezti v mawune ny gde to 18 chasov, 🙂 ny mne samoj smewno, no ochen xotela zdelat ego, ono bydet v dorogo, esli da, to kak tu posavetyesh ego xranit chobu ono bulo takoye zhe vkysnoye kak y tebya 🙂 vuglyadit …… Pasibki
YOu can keep them at room temperature and they will be great. Just keep them in a ziploc or airtight container.
Hi natasha,
i was wondering if i could leave the baking soda out? i dont have any on hand and was wondering if it will make a difference
They won’t rise as well without the baking soda. You’d be taking a risk. 🙂
These looks very tasty and simple to make! I do have a few questions, how long do they stay fresh – can I make them 4 days in advance? Also, would it be ok to add food coloring to the meringue? Thank you!
To be honest, they haven’t lasted four days! 🙂 Hmmm,… ummmm,… I have to say maybe 4 days, but they would be freshest the day of or the day before. 🙂 Store them in an airtight container at room temp (the meringue gets weird if refrigerated for very long).
These were a hit! I added sliced almonds on top of the meringue before rolling into a log, adds a nutty flavor and a little crunch, perfect combo. Love your recipes!
I like your addition of sliced almonds, I’m glad you like the recipe :).
Forgot to mention!!! Everyone who eats them say the same phrase, oni tayut vo rty”!!!! EVERYONE!!! So thanks again!!!
Oh goodness your site will make me FAT!!! Lol!!! These are sooooo soooo delishious!!! Yum!!! I made them like at least 10 times!! Only twice this week!!! Lol, never notices the baking soda flavor in them, or anything just followed the recipe step by step, and not once i messed up!!! They just turn out to be so good, i can probably eat them all by myself!!! Lol thank God I have two older boys, and i always share those cookies with my cousin, cuz I know i will end up eating them all by myself!! Thank you for your easy to follow recipes, and amazing food!!! Slavik husbands getting spoiled lol!!! :)))
Thank you Natasha for such a sweet comment, I’m glad you love the recipe :).
These are sooo yummyyy and easy!! Thanks for the recipe Natasha! Your son is so cute:)
I love easy :). It’s impossible to say “no” to him when he looks at me with those big puppy eyes.