Indulge in the exquisite layers of these ultimate raspberry marmalade cookies, where every bite offers a symphony of textures and flavors. The base of the cookie is a crisp, buttery crust that perfectly contrasts with the sweet, tangy raspberry marmalade in the middle. Topped with a soft, nutty meringue that melts in your mouth, these cookies are a true gourmet treat. This recipe combines simple ingredients to create a complex and delightful dessert that’s as enjoyable to make as it is to eat.
Why You’ll Love This: These raspberry marmalade cookies are a delight for the senses. The rich, buttery base paired with the vibrant burst of raspberry flavor makes for an irresistible combination. The meringue topping adds a light and airy texture that complements the dense filling beautifully. The addition of ground hazelnuts in the meringue provides a subtle crunch and a nutty flavor that ties all the components together perfectly. Whether you are a fan of fruity desserts or simply looking for a new cookie recipe, these are sure to impress.
Perfect Occasion: These cookies are perfect for a variety of occasions. Serve them at a sophisticated tea party, as a special treat during the holidays, or as a luxurious dessert at your next dinner party. They are also wonderful as a thoughtful homemade gift, wrapped in pretty packaging to show someone you care. Whatever the occasion, these cookies are bound to be a hit!
Decoration Tips: For an extra touch of elegance, you can dust the cookies with a bit of powdered sugar or drizzle them with a thin glaze. To make them festive, sprinkle some colored sugar or tiny edible pearls on top of the meringue before baking. Presenting these cookies on a beautiful ceramic plate or a tiered cookie stand can also enhance their visual appeal, making them even more inviting.
Ingredients:
- 2 cups (250g) butter
- 1/2 cup (100g) sugar
- 3-3.5 cups (380-400g) flour
- 4 egg yolks
Filling:
- 21 oz (about 600g) raspberry marmalade
Topping:
- 4 egg whites
- 1 cup (200g) sugar
- 7 oz (200g) ground hazelnuts
- Combine butter, sugar, and egg yolks in a bowl. Gradually add flour to form a non-sticky, moderately firm dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Meanwhile, beat the egg whites on high until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold in the ground hazelnuts gently.
- Roll out the chilled dough between two sheets of parchment paper to about 0.12-0.2 inches thick, shaping it to fit your pan size.
- Spread the raspberry marmalade evenly over the dough. Carefully spread the meringue and hazelnut mixture over the marmalade, taking care not to mix the layers.
- Bake in a preheated 392°F (200°C) oven for about 30 minutes. Let the cookie cool, then cut into rectangles. Fully cool in the pan before removing.
Enjoy these stunning raspberry marmalade cookies, with their delightful crunch, gooey filling, and fluffy topping, for a truly exquisite dessert experience!
