Baiserbusserln

A new german cookie which I am adding to my collection of Christmas cookies. These Busserln are mini in size and do not require much work.  The bases are simple biscuits and topped with meringues. The enjoyable part is to assemble them together with red or blackcurrant jam.

Base Biscuit Ingredients (yields about 100 pieces):
200 g flour
2 egg yolks
150 g butter (room temperature)
30 g fine sugar
1 tsp vanilla sugar
a pinch of salt

Meringue Ingredients:
3 egg whites
240 g fine sugar

100 g red or blackcurrant jam

Method:
In a mixing bowl, knead butter, egg yolks, sugar, vanilla sugar, flour and salt together to a pliable dough.  Wrap dough in a cling wrap and store in fridge for about 30 minutes.

Roll out dough on a well floured worktop to a thickness of 2.5 cm.  Cut out circles with a diameter of 2 cm.  Arrange on a baking tray which is lined with baking paper.

Preheat fan oven to a temperature of 165° C.  In another bowl, whisk egg whites. Gradually, add sugar to form a firm mixture.  By using a piping bag with a 1 cm diameter plain nozzle, pipe a small meringue spot on top of the bases as shown.

Bake in oven on the lowest rack for about 17-20 minutes.  Once done, leave to cool down completely.

In a small saucepan, heat jam over low heat and stir until smooth.  Leave aside to cool down a bit.  To assemble, join two Busserln together by spreading a little jam on the base.  Leave to dry completely before storing them in an airtight tin.

Happy Baking!