Crispy Butter Pastries with Meringue

Crispy Butter Pastries with Meringue

Ingredients:

• • For the Dough:
    • • 2 egg yolks (reserve the whites for the meringue)
      • 250g (2 cups) all-purpose flour
      • Pinch of salt
    • • 1 teaspoon vanilla extract or vanillin
      • 160g (⅔ cup) cold butter, cubed
      • 100g (⅓ cup) sour cream

  • For the Meringue:
    • • 2 egg whites
      • Pinch of salt
    • 100g (½ cup) sugar
    • 1 teaspoon vanilla extract or vanillin

• Optional:
  • Powdered sugar for dusting

Directions:

1. 1. Prepare the dough:
      • • In a large bowl, add 250g of flour, a pinch of salt, and 1 teaspoon of vanilla or vanillin. Mix to combine.
      • • Add 160g of cold butter cubes to the flour mixture. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs.
        • Add 2 egg yolks and 100g of sour cream to the crumb mixture. Knead until a smooth dough forms.
        • Divide the dough into 25 equal pieces. Roll each piece into a small ball.
      • Refrigerate the dough balls for 10 minutes.
   2. Prepare the meringue:
      • • In a clean bowl, whisk 2 egg whites with a pinch of salt until soft peaks form.
      • Gradually add 100g of sugar while continuing to whisk until stiff peaks form. Add 1 teaspoon of vanilla or vanillin and mix until incorporated.
   3. Shape the pastries:
      • • Take each chilled dough ball and flatten it into a small disc. Spoon a small amount of meringue in the center of each disc and fold over the edges to partially cover the meringue (refer to video or image for shaping).

   4. Bake the pastries:
      • • Preheat the oven to 180°C (350°F). Place the shaped pastries on a baking tray lined with parchment paper.
        • Bake for 25 minutes, or until the pastries are golden brown and the meringue is set.

   5. Finishing touches:
      • Remove from the oven and let the pastries cool slightly. Dust with powdered sugar if desired.

1. Serve:
   • Serve the pastries warm or at room temperature with a cup of tea or coffee.

Serving Suggestions:

• • Serve with a side of whipped cream or ice cream.

• • Pair with a hot cup of tea or coffee for an afternoon treat.
  • Dust with cinnamon or cocoa powder instead of powdered sugar for a flavor twist.
  • Serve with fresh berries or jam for extra sweetness.

• Enjoy as a sweet snack at breakfast or brunch.

Cooking Tips:

• • Cold butter is key: Make sure your butter is cold when rubbing it into the flour to achieve a flaky, crumbly dough.
  • Beat egg whites properly: Ensure the bowl is clean and free of any grease when whipping the egg whites to achieve stiff peaks.

• • Work quickly: To prevent the dough from becoming too soft, work quickly when handling it and refrigerate as needed.
  • Avoid overfilling: Be careful not to overfill the dough with meringue, as it may spill out during baking.
  • Optional fillings: You can add a small piece of fruit, jam, or chocolate in the center of the meringue for extra flavor.

Nutritional Benefits:

• • Eggs provide high-quality protein and essential vitamins.
  • Butter offers fat-soluble vitamins like A, D, and E, while contributing to a rich flavor and texture.
  • Meringue made with egg whites is light and low in calories, providing a sweet treat without being too heavy.

• Sour cream adds moisture and tang, while containing beneficial probiotics.

Dietary Information:

• • Vegetarian: This recipe is suitable for vegetarians.
  • Nut-free: This recipe contains no nuts and is safe for those with nut allergies.

• Gluten-free option: You can substitute all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
• Dairy-free option: Use plant-based butter and dairy-free yogurt to make it dairy-free.

Nutritional Facts (per pastry, approx.):

• • Calories: 150

• • Carbohydrates: 15g
  • Protein: 3g
  • Fat: 9g

• • Saturated Fat: 5g
  • Cholesterol: 60mg
  • Sodium: 50mg

• Fiber: 0g
• Sugar: 7g

Storage:

• • Room temperature: Store the pastries in an airtight container at room temperature for up to 2 days.

• Refrigerator: These pastries can be refrigerated for up to 5 days in an airtight container.
• Freezer: Freeze the unbaked dough for up to 3 months. Thaw in the refrigerator and proceed with baking.