- shortbread dough ready - 500 Grams
- eggs - 6 pieces (5 proteins for meringue + 1 for coating)
- powdered sugar - 1 glass
- lemon - 1/4 Piece
- vanilla sugar 20 grams
- Butter - 70 Grams
- walnuts - 0.5 Glass
- sour cream - 1.5 cups
- sugar - 0.5 cups
- banana - 2 pieces
- kiwi fruit - 3-4 pieces
Crush the coffee grinder into the crumbs. We take the finished short pastry and mix it with nuts. Then finely roll the dough (0.4-0.5 cm) and cut out the biscuit with a metal mold. Preheat the oven to 180 degrees. Lubricate the baking tray with oil, and the biscuit with an egg. Bake for 25-30 minutes. While the cookies are being baked, chilled egg whites are beaten with lemon juice into a lush foam. During whipping, add sugar powder, ground lemon zest, vanilla sugar. The resulting egg mass is spread out with a teaspoon on a greased baking sheet. Now bake meringue on 180-190 degrees for 1.5 hours. In my opinion, meringue is best done the day before the preparation of cookies, so that they have had time to dry out well. We prepare sour cream. We take sour cream, butter, sugar and vanilla sugar in the specified proportions and mix well with a mixer. We form cookies. Each sand base is first greased with a cream made from sour cream and butter. Then we put on the cream circles of bananas, or kiwi, or cherries, then again the cream and, finally, the meringue. From the top, cookies can still be decorated with chocolate droplets or whipped cream. Bon Appetit!
Servings: 5-6