⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
A Swedish classic - tender shortbread rolled with fluffy aquafaba meringue, sliced into pretty swirl cookies. This recipe makes two rolls - freeze one for unexpected guests.
Ingredients
Shortbread Dough
- 4.5 dl wheat flour
- 1 dl sugar
- 200 g margarine
- 1 tbsp oil
- 1 tbsp cornstarch (majsstärkelse)
Meringue
- 0.5 dl aquafaba
- 0.5 krm cream of tartar (vinsyra)
- 0.75 dl sugar
Instructions
Prep: Preheat oven to 175°C.
Make dough: Mix all shortbread ingredients into a smooth dough. Wrap tightly and refrigerate while making the meringue.
Make meringue: Whip aquafaba with cream of tartar until soft peaks form (use an electric mixer, preferably balloon whisk attachment) - this takes 1-2 minutes. Add sugar one tablespoon at a time while whipping. Continue until glossy and stiff enough to hold the bowl upside down.
Roll out: Divide dough in two. Roll each half on plastic wrap into a rectangle about 15x30 cm and 0.5 cm thick.
Fill: Spread half the meringue over each rectangle.
Roll up: Roll up tightly using the plastic wrap to help.
Chill: Refrigerate or freeze briefly until firm enough to slice cleanly.
Slice: Cut into 0.5-1 cm thick slices. Place on parchment-lined baking sheet.
Bake: Bake at 175°C for 12-15 minutes.
Notes
Cream of tartar: Found with spices in grocery stores. Stabilizes the aquafaba meringue.
Freezer-friendly: One roll can be frozen unbaked for later - slice and bake from frozen (add a few minutes to baking time).
Storage: Keeps well for several days stored loosely (not airtight).
Source: Kakboken