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Pechen'ye Chainoye S Meringoi

Meringue Tea Biscuits
Pechen'ye Chainoye S Meringoi

A plain tea biscuit made fancy with meringue, jam and nuts.


Makes 2 dozen biscuits.

3 oz (85 g) unsalted butter
3 oz (85 g) tart apricot jam
4 oz (120 g) sugar
1 egg white
1 egg yolk
2 oz (60 g) sugar
teaspoon vanilla essence
teaspoon cinnamon
1 tablespoon single cream
2 oz (60 g) finely chopped pecans
4 oz (120 g) plain flour
1 teaspoon baking powder


Cream the butter with the sugar until light and fluffy. Beat in the egg yolk, vanilla essence and cream. Sift together the flour and baking powder, then stir them into the butter mixture, blending well. Form the dough into a ball. Wrap in greaseproof paper and chill in the refrigerator for at least 1 hour.

When the dough is firm, roll it out on a floured board to ¼ in (6mm) thick. (Since the dough will be somewhat sticky, make sure the board and rolling pin are well floured.)

Cut into rounds with a 2in (5cm) biscuit cutter. Place the rounds on a lightly greased baking tray, about 1 in (2.5 cm) apart.

Preheat the oven to 180°C/350°F/Gas 4. Spread each round with a thin layer of apricot jam, and then top with meringue.

To make the meringue: beat the egg white until stiff, gradually beating in the sugar, 1 tablespoon at a time. Whip in the cinnamon, fold in the nuts.

Spread the meringue over the jam, leaving an outer rim of dough visible around the edge of the biscuits. Bake for 12 to 15 minutes, until browned. Let cool on the baking tray for about 3 minutes, then transfer to wire racks to cool. These biscuits are best when very fresh.

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