I gotta be honest with these,
While they look cute as buttons, these Cappuccino Meringue Cookies didnt exactly rock my world.
Because in my opinion, although the cookies were aromatic enough with cappuccino powder in it, they didn’t have the melt-in-your-mouth butter cookies texture.
They were the type of cookies your mom would force upon you to keep your tummy filled rather than the fancy soft baked, chocolate chip studded ones that would satisfy your sweet tooth. These are practical sturdy cookies.
Thank goodness for the meringue filling – sweet egg whites beaten senseless with sugar. It was really the lifesaver for the cookies.
The recipe even foresaw our pain in the messiness involved in most frosted cookies, be it sandwiched or as a topping. It was sharp enough to include the extra step of baking the filled cookies to dry out the meringue.
Just so you can stack them up, roll them around or shake them about in the cookie jar and they will still look as perfect.
Speaking of cookie jars, i thought these would be one of those cookies which would last forever (and ever) in the cookie jar. I thought i would have the problem ridding these cookies before they eventually stale and meet the trashcan.
Thank goodness i have a brother, a true problem solver.
He emptied the cookie jar, in one sitting. I think he must be really hungry.
Or maybe i was just being a demanding nitpicker.
Cappuccino Meringue Cookies
Taken from a free Cookie insert from Saji (an Indonesian food magazine)
150 gr Margarine (I used Butter)
100 gr Icing Sugar
1 Egg White
1 Sachet (25 grams) Cappuccino premix powder, dissolved in 1 TBS hot water (set aside to cool)
225 gr AP
25 gr CornFlour
1/2 tsp Baking Powder
Meringue Filling
1 Egg White
150 gr Icing Sugar
1/4 tsp Lemon Juice (I omitted this)
20 gr Chocolate Rice
Directions:
For the Cookies
1. Beat margarine and icing sugar till creamy (about 1 min). Add the egg yolk and the dissolved cappuccino mixture. Beat till well oombined
2. Sift in the AP, cornflour and baking powder. Mix till just combined.
3. Roll cookie dough into 1 inch sized balls, then flatten them with a fork on a pre-lined and greased baking sheet.
4. Bake at 150 degree Celcius (not F) till they get cooked (about 25 mins). Set aside to cool
5. Take a piece of the cookie, frost it with the meringue filling and stack another cookie over the filling.
6. Bake the sandwiched cookie in the oven for another 3 mins or till the meringue dries.
For the Meringue Filling
1. Beat the egg white till it forms soft peaks. Gradually add the icing sugar and beat till it gets really thick. Add in the lemon juice, and beat till they are well combined. Fold in the chocolate rice.
