Orange cookies with Swiss meringue cookies

Name: Orange cookies with Swiss meringue cookies
Prep time: 40 min
Cook time: 72 min
Total time: 112 min
Yield: 25
Cuisine: Swiss
Ingredients: 60g Unsalted butter; 20g Sugar; 1/8ts Salt; 10g Egg; 20g Orange marmalade; 1/2ts Vanilla extract; 110g Cake flour; 40g Egg white; 55g Sugar; 1/4ts Vanilla extract, Lemon juice; Food coloring (orange, white); Ganache (30g chocolate + 20g whipping cream); Sprinkle

by Cooking Tree 2022-09-21

written by Cooking Tree 2022-09-21

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Orange cookies with Swiss meringue cookies are one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a cute bite-sized cookie topped with a crispy Swiss meringue cookie on an orange cookie!

I added orange marmalade to the cookie to give it an orange flavor, but I think it would be good to make it by adding orange zest, orange peel, or orange jam~^^

Swiss meringue cookies on top are made by adding sugar to egg whites, raising the temperature to 55-60 degrees, and whipping them.

It is firmer and more crispy than regular meringue cookies and has a fuller inside, so it has a better texture and melts softly~*^^*

So I think it takes a little longer to bake than regular meringue cookies.
The baking time is different for each oven, so I think it would be better to bake it by checking the condition and adjusting the time until crispy~

I think it’s a fun and different cookie that Cookie and Cookie met~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Orange cookies with Swiss meringue cookies
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Rating: 4.0/5
( 38 voted )

Serves: 25 Prep Time: 40 Minutes Cooking Time: 72 Minutes 72 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

60g Unsalted butter
20g Sugar
1/8ts Salt
10g Egg
20g Orange marmalade
1/2ts Vanilla extract
110g Cake flour
40g Egg white
55g Sugar
1/4ts Vanilla extract, Lemon juice
Food coloring (orange, white)
Ganache (30g chocolate + 20g whipping cream)
Sprinkle

Instructions

Soften the butter, add sugar and salt, mix, then add the egg and mix.
Add orange marmalade and vanilla extract, mix, sift the soft flour, mix, wrap in plastic wrap and put in the refrigerator.
Add sugar to the egg whites, mix, place in a pot of hot water, stir while boiling, and remove from the pot when the temperature reaches 55-60 degrees.
Add vanilla extract and lemon juice, mix, and whip with a hand mixer.
Add orange and white food coloring, whip hard, put in a piping bag, squeeze in an oven pan, bake in a preheated 100 degree oven for 1 hour 30 minutes to 2 hours, and cool.
Roll out the rested dough, cut it with a cutter, put it on the oven pan, and bake in an oven preheated to 180 degrees for 12 minutes.
Dip the top of the cookie with ganache and sprinkle with sprinkles, then apply the ganache on top of the cookie and place the meringue cookie.

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