Farmer cheese cookies with meringue
I had saved this recipe for some time before trying it. The cookies tasted good, though not quite as I expected: the meringue filling seemed to disappear rather than forming a distinct layer. My farmer cheese was also too firm and left hard pieces in the pastry. I will try again before deciding whether to keep the recipe.
Adjust servings in the full version
Separate the eggs. Beat the whites on low speed, increasing gradually. Once foamy, add the sugar in two or three additions and beat until stiff.
Grind the farmer cheese with sugar, vanillin and yolks. If the farmer cheese is too hard, beat it with a blender.
Melt margarine
mix with farmer cheese mass
Sift the flour together with baking powder, add to the farmer cheese and knead the dough. The dough should be soft, elastic, and not stick to your hands. Divide a piece of dough into 2 parts.
Roll out one part of the dough into a rectangle about 0.5 cm thick. We try to keep the edges of the layer more or less even. Spread half of the whipped egg whites over the dough.
and roll it into a roll. If you roll out the dough on a cooking mat, it will be very easy to roll the roll.
Cut the roll into 2 cm pieces.
Arrange on a lined baking tray. Repeat with the remaining dough and meringue.
Bake in a preheated oven until bright golden brown. Oven 180°C. Time about 20 minutes.