Jam Cookies with Meringue

Ingredients:

300 g flour

50 g almond flour

50 g powdered sugar

1/3 tsp salt

200 g butter

2 egg yolks

juice of two clementine (or oranges)

Filling:

plum/raspberry/blueberry jam

2 egg whites

100 g sugar

Instructions

Whisk the egg whites with a pinch of salt.

When you have a firm foam, start adding the sugar gradually, one tablespoon at a time.

Mix until the sugar is completely incorporated into the egg whites.

Put the meringue in a piping bag.

Line a large baking tray with baking paper.

Preheat the oven to 100 degrees Celsius (210 Fahrenheit).

Pipe the meringue into rounds.

Put the meringue in the oven and bake for 30-40 minutes, until crispy on the outside.

Turn off the heat and leave the meringue in the oven to cool.

Mix the soft, room temperature butter with the powdered sugar until creamy, about 10 minutes.

Add the egg yolks and clementine juice and continue mixing until smooth. Turn off the mixer.

Mix the flour with the almond flour, salt, and vanilla pod seeds.

Put the dry ingredients on top of the buttercream and incorporate with a spoon.

If the dough is too soft, add another tablespoon or two of flour.

Wrap the dough in cling film and refrigerate for 2-3 hours.

Divide the dough into 2 pieces.

Roll out one piece into a 0.3cm (0.12 inch) thin sheet.

The other piece of dough is chilled again.

Bake for 12-13 minutes, until lightly browned around the edges. Do the same with the rest of the dough.

Assemble:

Carefully place a meringue on top.

Press gently to make it stick.