- 150 gr butter 82% fat
- 330 gr flour
- 250 gr sugar
- 4 eggs
Method of preparation:
Mix the butter at room temperature with 50 g of sugar, a pinch of salt, vanilla and egg yolks.
Add the flour and knead a non-sticky dough that we spread with the rolling pin on a floured countertop. The thickness must be 3-4 mm. With a metal disc we cut circles that we place in the tray on baking paper.
Mix the egg whites with a pinch of salt, then with the remaining sugar until they harden.
Put the meringue in a toothpick and pour the meringue over the biscuit.
Put the tray in the preheated oven at 150 degrees for 40 minutes.
Remove the trays and let them cool.
Grease 2 with apricot jam or other sour jam. Keep them at room temperature.