Vanilla Meringue Pinwheel Cookies | Learn How to Make Vanilla Pinwheels
Vanilla Meringue Pinwheel Cookies
Meringue goes on the inside of these cookies for a delightfully sweet and chewy filling!
This recipe gets a double dose of vanilla, using vanilla bean paste in the simple sugar cookie dough as well as vanilla extract in the meringue filling.
Like our lemon tart with Vanilla Meringue , this recipe is a must have . We the spread the fresh whipped meringue onto the rolled-out dough which is then rolled up into a spiral and cut into slices. The meringue gets puffy and lightly browned during baking, providing a lovely contrast to the slightly crisp and buttery cookies.
Enjoy!
Vanilla Meringue Pinwheel Cookies (makes about 2 dozen cookies)
2 large eggs, at room temperature
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar, divided
1 teaspoon vanilla paste
2 cups all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Separate the eggs; you’ll need 1 yolk and 2 whites. Set the whites aside for the meringue.
Beat the butter and 1/2 cup of the granulated sugar till light and fluffy. Add the egg yolk and vanilla paste and beat again. Add the flour and beat once more, till just combined.
Roll the dough between 2 sheets of parchment paper, 1/8” thick, to the size of a rough rectangle. Chill while you make the meringue.
Wash and dry your mixer bowl. Using the whisk attachment, beat the egg whites on low speed till the top is covered in tiny bubbles. Add the cream of tartar and vanilla extract and raise the speed to medium. When tracks begin to form gradually add the remaining 1/2 cup of sugar. When all the sugar is added raise the speed to high and beat till the meringue is glossy, with stiff peaks.
With the long side of the dough facing you, slice it in half right up the middle. Spread the meringue on both halves, leaving a small border around the edges. Roll each half up, jelly roll style, and chill for 30 minutes.
Pre-heat the oven to 350 degrees and line 2 baking sheets with parchment paper.
Cut each roll into 1/4” thick slices and place on your prepared baking sheets. Bake the cookies till golden brown at the edges, about 10 – 15 minutes. Let cool briefly on the pans then transfer to a wire rack to cool completely.
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