Meringue rosebud cookies

Categories: Cookies recipes, Shortcrust pastry roulade recipes

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Meringue rosebud cookies

I have a magic book. What makes it magical? It’s filled with enchanted old-fashioned recipes.
It’s also filled with food stains and the pages are either tattered, torn, or falling out and it has to be held a certain way so it doesn’t fall apart, but that’s what makes it so magical. It’s my mother’s recipe book and I wouldn’t trade it for any other cookbook in the world.
Every recipe there was lovingly written and is always a sure thing. I doubt that there’s anyone out there that isn’t familiar with meringue rosebud cookies. They’re so addictive! Luckily this recipe makes a lot so you can eat as many as you want.

Makes 50 meringue rosebuds


420 grams flour (3 cups)
1 egg yolk
200 grams cold butter
200 grams sour cream
100 grams sugar (1/2 cup)
1 tsp vanilla extract
1 tsp baking powder

For the filling:
3 egg whites
100 grams sugar (1/2 cup)
80 grams instant vanilla pudding powder mix (4 Tbsp)

Chocolate spread, halva strands
Chocolate chips


1. Cut the butter into small cubes and place in a mixer. Add the flour, baking powder, sour cream, sugar and the egg yolk. Process the ingredients (using the hook attachment) into a dough. Cover the dough and refrigerate for two hours.

2. Divide the dough into 4 pieces, and put three pieces back in the fridge. Dust the parchment paper with flour and roll out the dough to a 23 x 23 cm square.

3. Place the egg whites and sugar in the mixer and beat on high speed until you get stiff peaks. Add the instant vanilla pudding powder and fold until well incorporated.

4. Place 2 full tablespoons of the meringue on each piece of dough and spread it evenly over the entire piece of dough. Gently roll it up, using the parchment paper to help roll it into a log. Once you have 4 logs, transfer to the freezer for half an hour to an hour.

5. Preheat an oven to 180°C.

6. Using a sharp knife, cut into thin slices and lay the slices on a baking tray lined with parchment paper. Bake for around 20 minutes until the bottoms are golden.

Good to know…
I changed the recipe slightly so that it is easier to work with the dough. Use one egg yolk for the dough. You don’t need the other two.
If you want larger cookies, divide the dough into three parts instead of four.
The basic recipe is for rosebud cookies with meringue. Instead of the meringue you can use chocolate spread, and also sprinkle halva strands or chocolate chips over the chocolate. You can also spread a thin layer of chocolate and then spread the meringue on top.
If you want to make roulades with chocolate only, there are other easier recipes to work with.
For parve or non-dairy cookies, replace the butter with an equal quantity of margarine, and the cream with 1/2 cup of orange juice.
When I make these cookies I prepare the logs the day before and put them in the freezer. Then, the following day, I slice, partially thaw, and bake.

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