Servings
10-12 cookies
Prep Time
2 hours
Cook Time
10 mins
Recipe by
Olive & Whisk
Ingredients
Patée Sablee Cookies:
| 1 cup (30g) | all-purpose flour |
| ¼ cup (30g) | almond flour (finely ground almonds) |
| ¼ cup (30g) | powdered sugar |
| ½ tsp | salt |
| ½ cup (115g) | unsalted Plugrà butter, cold and cubed |
| 1 | egg yolk |
| 1-2 tbsp | cold water (if needed) |
Passion Fruit Curd:
| ½ cup (120ml) | passion fruit juice (strained) |
| ½ cup (100g) | granulated sugar |
| 3 | egg yolks |
| 1 | whole egg |
| pinch | of salt |
| 2 tbsp (85g) | unsalted Plugrà butter, cubed |
Meringue:
| 3 | egg whites |
| ¼ cup (50g) | granulated sugar |
| ½ tsp | cream of tartar |
Steps
| 1 |
For the Patée Sablee Cookies:
Whisk together the all-purpose flour, almond flour, powdered sugar, and salt.
|
| 2 |
Cut in cold butter until the mixture resembles coarse crumbs, then mix in the egg yolk until dough comes together—add cold water only if needed.
|
| 3 |
Shape dough into a disc, wrap, and chill for 30 minutes.
|
| 4 |
Preheat oven to 350°F (175°C). Roll out to ¼-inch thickness, cut 10–12 scalloped rounds, and chill again for 15–20 minutes.
|
| 5 |
Pierce cookies with a fork, and bake 10–12 minutes, or until tops are no longer shiny.
|
| 6 |
For the Passion Fruit Curd:
In a saucepan, whisk together passion fruit juice, sugar, egg yolks, whole egg, and salt.
|
| 7 |
Cook over low heat, stirring constantly, until thickened (8–10 minutes), then remove from heat and stir in butter until smooth.
|
| 8 |
Strain and chill in the fridge for at least 45 minutes.
|
| 9 |
For the Meringue:
Combine egg whites and sugar in a heatproof bowl over simmering water, whisking until sugar dissolves and mixture reaches 160°F (71°C).
|
| 10 |
Transfer to a mixer, add cream of tartar, and beat until stiff, glossy peaks form (5–7 minutes).
|
| 11 |
To assemble:
Pipe meringue onto each cookie using a sultan tip, leaving space in the center.
|
| 12 |
Fill the center with chilled curd.
|
| 13 |
Lightly toast the meringue with a kitchen torch, if desired, and garnish with lime zest.
|
| 14 |
Best enjoyed the same day.
|
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