How to Make Butter Meringue Cookies

Butter Meringue Cookies are a delightful treat: soft, buttery dough filled with sweet, airy meringue, rolled and sliced into pretty rose-shaped cookies.

This charming recipe came to me from my Moroccan grandmother, though a quick search shows a similar version exists in Finland. Whatever its origins—France, Finland or Morocco—the result is the same: a cookie that feels like a cross between a delicate shortbread and a sugar cookie, with a crisp meringue top that complements a tender, buttery base.

During baking the meringue rises and crisps while the dough remains soft and slightly crumbly. The contrast of textures—rich, melt-in-your-mouth dough and light, crisp meringue—makes these cookies memorable and elegant for gatherings or an afternoon tea.

Ingredients

• Butter — salted or unsalted, softened.
• Egg yolks — these give the dough its tender texture; the recipe uses yolks only for the dough.
• Sugar — a small amount in the dough; most sweetness comes from the meringue.
• Milk — lukewarm full-fat milk adds moisture and flavor; water, cream, or sour cream can be substituted.
• All-purpose flour — use your preferred brand; unbleached works well.
• Baking powder — helps the dough rise slightly so the meringue peeks through.

Assembling the cookies

The cookie shape is achieved with a rolling technique similar to making cinnamon rolls. Instead of rolling the dough into a single log and slicing, a gentler method is to cut the dough into strips, spread meringue, then roll each strip into a rose shape. This keeps the meringue in place and reduces oozing when slicing.

Storage

Store Butter Meringue Cookies at room temperature in an airtight container for up to 5 days. Sealing them keeps them extra tender. If refrigerating, seal them well; they will keep for up to one week. You can also freeze the cookies for up to three weeks—thaw at room temperature before serving.

Tips and variations for Butter Meringue Cookies

• The photos illustrate one way to assemble the cookies. You can also roll the entire sheet into a log and slice; the cookies will look more rustic but still taste wonderful.
• The dough uses only one tablespoon of sugar—resist the urge to add more; the meringue provides most of the sweetness.
• Substitute milk with cream, sour cream, or water for a slight change in texture and flavor.
• For extra flavor, fold one tablespoon of instant vanilla pudding powder into the meringue before spreading.
• Flavor ideas: add 1 tsp orange zest to the dough, replace 1/4 cup of flour with cocoa powder for a chocolate twist, or add vanilla, almond, or citrus extract to the meringue.
• Before baking, sprinkle the tops with colored sprinkles or finely chopped nuts for a decorative touch.

HAPPY BAKING!!!

Recipe: Butter Meringue Cookies

Ingredients

• 2 egg yolks, room temperature
• 1 tablespoon sugar (about 15 g)
• 14 tablespoons butter, softened (about 200 g)
• 2 tablespoons lukewarm full-fat milk
• 2 cups all-purpose flour (about 240 g)
• 1 tablespoon baking powder

Meringue

• 2 egg whites, room temperature
• 1/4 cup sugar (about 50 g)

Instructions

1. Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
2. In the bowl of a stand mixer, beat the butter and 1 tablespoon sugar until smooth and slightly fluffy.
3. Add the egg yolks and mix until combined.
4. Add the milk, one tablespoon at a time, mixing after each addition.
5. In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the butter mixture and mix just until combined. Do not overmix.
6. Turn the dough onto a lightly floured surface, divide it into two pieces, and let rest while you prepare the meringue.
7. Make the meringue: in a clean bowl with the whisk attachment, beat the egg whites on high for about 1 minute. Gradually add the 1/4 cup sugar in 2–3 additions, continuing to whisk until a strong, glossy meringue forms (about 5–7 minutes).
8. Roll each piece of dough into a 12″ x 8″ (30 x 20 cm) rectangle. Spread half the meringue over each rectangle, leaving about 1/4″ (6 mm) of bare dough at the top and bottom edges.
9. With a sharp knife, cut each sheet into 12 equal strips. Roll each strip gently from one end to the other to form rose-like cookies. Transfer to the prepared baking sheets, spacing them apart.
10. Bake at 300°F (150°C) for 20–25 minutes, or until the cookies develop a light golden color. Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

• Salted or unsalted butter both work; adjust salt elsewhere if using salted butter.
• These cookies are best stored at room temperature in an airtight container for up to five days.