{"id":5300,"date":"2014-12-07T12:35:31","date_gmt":"2014-12-07T11:35:31","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=5300"},"modified":"2014-12-07T13:12:32","modified_gmt":"2014-12-07T12:12:32","slug":"eatable-christmas-gifts-austrian-apricot-jam-merengue-cookies-marillenbusserl","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=5300","title":{"rendered":"eatable christmas gifts: austrian apricot jam meringue cookies \/\/ marillenbusserl"},"content":{"rendered":"

\"marillenbusserl_bearbeitet-1\"<\/a><\/p>\n

friends, these austrian apricot jam meringue cookies are extraordinarily delicious and pretty! you need a bit of passion to prepare\u00a0them, but it is absolutely worth the effort. believe me!<\/p>\n

so if you want to offer them as a christmas present to your beloved,\u00a0i strongly recommend to double the amount, as\u00a0it is very\u00a0hard to retain from\u00a0eating them by yourself and they are one of those cookies you never have enough of.<\/p>\n

such\u00a0as the lavender cookies<\/a><\/em> of last week, this treasure is\u00a0from das kleine keksbuch<\/a><\/em>. and i think, they are my personal season’s highlight this year.<\/p>\n

so enjoy baking them and your second sunday of advent!<\/p>\n

\"marillenbusserl<\/a><\/p>\n

cookies:
\n150 g flour, sifted
\n150 g butter
\n2 egg yolks<\/p>\n

meringue:
\n2 egg whites
\n130 g sugar<\/p>\n

apricot jam<\/p>\n

combine the sifted flour and soft butter and add the egg yolks. mix until it forms a ball. wrap your dough in some cling film and allow to rest in the fridge for halve an hour.<\/p>\n

preheat the oven to 150\u00b0 C.<\/p>\n

roll out the dough and cut out the cookies with a round cookie cutter. if you don’t have one, it will work also with a small glass.<\/p>\n

place the cookies on a baking tray, lined out with baking paper.<\/p>\n

beat the egg whites until stiff and add the sugar little by little while beating. fill the stiff egg white in a pastry\/icing bag and top each cookie with a little beaten egg white peak.<\/p>\n

bake for 30 minutes. the egg white should stay white. allow the baked cookies to cool down\u00a0completely. finally you can stick them together, taking always two of the cookies with some apricot jam in between.<\/p>\n

the jam needs some hours to dry a bit, so let the cookies on a cooling wrack for a while before storing them in a box. but be careful, they are really sensitive and break easily.<\/p>\n

so maybe the best idea is just eating them immediately.<\/p>\n

*********************<\/p>\n

kekse:
\n150 g mehl, gesiebt
\n150 g butter
\n2 eigelb<\/p>\n

busserl:
\n2 eiwei\u00df
\n130 g zucker<\/p>\n

marillen(aprikosen)marmelade<\/p>\n

das gesiebte mehl und die weiche butter miteinander vermischen und dann die eigelb dazugeben. gut miteinander verkneten und zu einem ball formen. den teig in frischhaltefolie wickeln und eine halbe stunde im k\u00fchlschrank ruhen lassen.<\/p>\n

den ofen auf 150\u00b0 C vorheizen.<\/p>\n

den teig ausrollen und mit einem runden keksausstecher ausstechen. wer keinen runden keksausstecher hat, kann auch einfach ein kleines glas nehmen.<\/p>\n

die ausgestochenen kekse auf ein mit backpapier ausgelegtes backblech legen.<\/p>\n

die eiwei\u00dfe steif schlagen und peu \u00e0 peu den zucker einriegeln lassen. das steif geschlagene eiwei\u00df in eine spritzt\u00fclle f\u00fcllen und auf jeden keks eine kleine eiwei\u00dfspitze aufspritzen.<\/p>\n

die kekse f\u00fcr 30 minuten backen. die eiwei\u00dfspitzen sollten allerdings wei\u00df bleiben. die gebackenen kekse komplett ausk\u00fchlen lassen. und dann jeweils zwei kekse mit einem klecks marmelade zusammenkleben.<\/p>\n

vielleicht ist es doch die beste Idee, sie einfach gleich zu essen.<\/p>\n

die marmelade braucht eine weile um zu trocknen, also die zusammengeklebten kekse besser eine weile auf dem kuchengitter liegen lassen, bevor sie in schachteln gelagert werden k\u00f6nnen. allerdings ist absolute vorsicht geboten, da die kekse sehr leicht kaputt brechen k\u00f6nnen.<\/p>\n

viel spa\u00df beim backen und einen sch\u00f6nen dritten advent!<\/p>\n","protected":false},"excerpt":{"rendered":"

friends, these austrian apricot jam meringue cookies are extraordinarily delicious and pretty! you need a bit of passion to prepare\u00a0them, but it is absolutely worth the effort. believe me!<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,13],"tags":[133,109],"class_list":["post-5300","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-winter","tag-apricot","tag-sweets","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5300","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5300"}],"version-history":[{"count":17,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5300\/revisions"}],"predecessor-version":[{"id":5322,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5300\/revisions\/5322"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5300"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}