These delicate shortbread cookies, filled with airy marshmallow cream and raspberry jam, will decorate the festive table.
It is necessary
- For the test:
- - 1 cup softened butter;
- - ½ cup powdered sugar;
- - 2 cups of flour;
- - ¼ teaspoon of salt.
- For marshmallow cream
- - 1 bag of gelatin;
- - 50 g of sugar;
- - 1 egg;
- - 1 pinch of vanillin;
- - 50 ml of milk;
- - 1 teaspoon lemon juice;
- - 50 ml of water;
- - baking soda on the tip of a knife;
- - 1 pinch of salt.
- For filling
- - 3 teaspoons of raspberry jam or jam.
Instructions
Step 1
Preheat oven to 180 degrees. In a large bowl, combine 1 cup butter and 1/2 cup powdered sugar. Season the flour with salt and stir the mixture thoroughly. Add it to the sugar and butter mixture and knead into a soft dough.
Step 2
On a floured work surface, roll out the dough into a layer about 0.5 cm thick. Cut out the cookies using the cookie cutters. Place them on a baking sheet lined with baking parchment paper at some distance from each other. On half of all the blanks in the middle, make round holes with a mold of a smaller diameter.
Step 3
Bake in the oven for 10-15 minutes. Leave the cookies on the baking sheet for a couple of minutes to cool slightly, then remove from the sheet and let them cool completely.
Step 4
At this time, prepare the marshmallow cream. Pour gelatin with boiled and chilled water and milk. Stir the mass and leave for an hour, during which time the gelatin should swell. Then put the mixture on fire and bring to a boil, stirring constantly. Add a pinch of vanillin and continue heating the gelatin until the granules are completely dissolved. Then remove the cookware from the stove and let the liquid cool. The cream mass should be warm.
Step 5
Separate the whites from the yolks. Beat them with a mixer until light foam. Then gradually add sugar, add a pinch of salt and continue to beat for about 5 minutes at medium speed, then set to maximum and beat the cream for another 10 minutes, the protein should turn into a strong, stable foam.
Step 6
Add the swollen gelatin to the protein mass. Beat for another 10 minutes. Then add the baking soda on the tip of a knife and lemon juice. Beat the cream for another 5 minutes. As a result, you should get a white glossy mass.
Step 7
Apply a layer of marshmallow cream to the finished cookies. Cover with the portion with the hole and add some raspberry jam or jam in it.
