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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?
Hi Natasha, I have my sons wedding coming up and need some sweets that can be made ahead of time (up to one week).
Can the mirangue cookies be made and kept in an air tight container for that long
Hi Antonia, these cookies store best for up to three days. Afterwards, meringue is not crunchy any more.
These look so very tasty! I cant wait to try them. I am Norwegian and love ‘old world’ recipes, Finnish is close enough to include them in my collection, right? These appear to be similar to other recipes we make at Christmas and I cant wait to try them out so we can have them next year at Christmas! PS- your videos are hilarious! Love your sense of humor added in
Ha ha that’s right!! You should also check out our new meringue shell cookies that are similar but not quite the same. They take a little more work but they are equally amazing! 🙂
I’m going to make these today. Can they be frozen before dusting with powdered sugar?
Hi Marci, to be honest I’m not sure these would freeze well since there is meringue. I would be concerned that they would change in texture once they were thawed.
Hello natasha,
Im going to try this today. But we dont have sour cream here. Can u recommend any substitute for that
Hi Yamani, the next best thing would be a greek yogurt.
Can’t wait to try these, but had to say – your son is BEAUTIFUL, I mean manly and handsome, but he is SO adorable.
Thank you so much Inga! Please let me know what you think of the recipe!2
Do these cookies freeze well?
Hi Raissa, I do not think these would freeze well since meringue does not do well with moisture or even refrigeration.
I followed your recipe to the T and I could smell the soda in the cookie before even taking the first bite! Any chance I can substitute with baking powder or somehow to kill the “taste” of soda while eating??
Thanks!
Hi Tanya, I’ve never tasted the soda in these – are you sure you didn’t accidentally add too much? The sour cream in the recipe helps to activate the soda, but you might try mixing the soda with a teaspoon of vinegar then stir it into the sour cream and add it to the mixture that way.
Will try these with vinegar next time! Other than that they turned out perfect, got to remake for my meringue loving husband 😉 Thank you!
Use Russian baking soda, it doesn’t have the nasty taste like American baking soda, and I feel like it is a superior rising agent over American baking soda.
What is Russian baking soda and where do you get it? Is there a specific brand?
Same here. I could taste soda as well. Was gonna ask same question but decided to read comments first and found my answer. Will definitely try your suggestion.
Yep i always taste the soda. Will try with vinegar as well
Made these today (second time). Delicious ! I used a knife for bread to cut the dough into slices. Worked great! Thank you!
You’re welcome Irina! I’m happy to hear you enjoy the recipe and thanks for leaving a tip for other readers! 🙂
Made these today for Easter. Yum! I used a pizza cutter to cut the dough into slices. Worked great!
Nelya, thank you for the nice review and I like the idea of using pizza cutter. Thanks for the tip 😬
they are just fantastic! my favorites now! I recommend everyone to try them! easy to make and DELICIOUS!
That’s awesome Val! I’m happy to hear that! 😀
After I read the recipe, I thought I need to make these cookies and it looks so easy to make them. My family thought I bought them at the specialty store 🙂
Thank you for all recipes you provide. They are delicious and my favorite part is that they are easy to make.
You’re welcome Seniya! Your review put a big smile on my face 😀
These cookies were great! I made them for the holidays and everyone absolutely loved them. Super easy to make and not too sweet.
My dough came out a bit too thick because I ran out of parchment paper and I couldn’t roll it out enough but they were still great. I can’t wait to make them again!
Happy to hear that Olga! Thanks for sharing 🙂
This video is hilarious 😂😂😂 I love it! I want that cute little sifter you have ! I know I once saw a link to it but I forgot which recipe it was under! These look delicious , can’t wait to make em. Would it be okay to use dental floss to cut them neatly? Or is that better for it to be a rough cut so the meringue kind of goes all around?
Ha ha, thanks! I haven’t tried dental floss but it might work!!
I know this review was from last year but for anyone that happens to be reading the comments in the future.. Just wanted to say the dental floss works amazing! (Unscented kind) I only use dental floss when making these cookies and for cinnamon rolls also, learned this trick back in high school when I took cooking classes.
Thanks for sharing your helpful tip with other readers Inna!
I don’t know about the cookies but the little boy is so so awesomely cute, the cookies don’t compare. I could look at him all day haha. The cookies are awesome too though. I make them a lot.
Thank you for that wonderful compliment!
Hi Natasha,
I just made this cookies so namy my family loved it but I taste baking soda too much, any advices ? I very sensitive to smells:( Thanks
Hi Oksana, that is unusual that you would taste the baking soda since the sour cream activates it and you shouldn’t be able to taste it at all. Are you certain you used the correct amount of baking soda (1 tsp)? You could try to lower the amount of baking soda – maybe cut it in half if you are really sensitive to it, but I haven’t tested it that way.
Hi Natasha,
Thank you for sharing the recipe. I made them last night and tried putting on one half cottage cheese mixed with sugar and cream cheese. The cottage cheese side was gone even before the cookies had time to cool. The cookies become more moist and yummy.
Definitely will be making them again this morning.
Allie, thank you for such a nice review and you are welcome 😁.
PROSIM O RADU KOLIK JE U VAS 1 1Ú2 TYCINKY MASLA U NAS JE 250G MASLA I KOSTKA
Hi, it is a total of 200 grams of butter. In the US, 1 stick is 1/2 cup or 113 grams of butter. I hope you love the cookies!
Hi, Natasha is it on to beat egg whites with kitchen aid? And for how long? I don’t have hand held mixer. Thanks
Hi Irina, I usually do this with my handheld mixer because it’s easier when you’re doing a small amount of whites but I would say about the same amount of time in the Kitchenaid mixer. You may need to scrape it down a couple of times to make sure your mixture is uniformly mixing.
hi Natasha, what brand do you buy for parchment paper?
I buy it in bulk at Costco and when I’m not in Costco, I get Reynolds brand.
I see . thank you 🙂
To make these Finnish merengue cookies even more festive for the holiday, put a few drops of red food coloring and crunch up some peppermint candy canes and fold into the merengue before spreading, they are very tasty!
Wow that sounds amazing!! I’m totally printing your idea for next Christmas! thank you for sharing that awesome idea with me 🙂 Did you put food coloring just in the meringue, correct? Thanks Linda!
Thank you for the meringue cookie recipe. My mom made it but she could never give me an exact recipe. She called it розочки because she opened up the slices.. She also added vanilla pudding to the egg whites.now I have the dough recipe, thanks
I’m so happy to hear that! Thank you for sharing that with me 🙂
Hello Natasha,
Just made these cookies they turned out really yummy, but I can taste baking soda too much. In comments some women have mentioned same problem. I think to take it away I will try to combine baking soda with vinegar or lemon juice.
Hi Oksana I haven’t tried that so if you test it, let me know how it goes. Do you soft your baking soda to make sure there aren’t any clumps of soda in the recipe? I’ve never tasted soda in the cookies so I’m not sure why else that would be. I’m glad you enjoyed the cookies 🙂
Because cookies were gone that’s how good they were I did them one more time today. I combined soda with approximately 1tsp of vinegar and they came out perfect. And first time I did sift the soda with flower. Thank you for this recipe. I will defenitaly make them again.
Thank you so much for reporting back and sharing that with me! 🙂
Hi Oksana, second time i made these cookies, I mixed baking soda with sour cream instead of flour and it worked great. I didn’t taste baking soda. Hope that helps.