Meringue Topped Shortbread Cookies

Mash room temperature butter with a fork, add sugar, egg, flour, and baking powder (food coloring optional)

Quickly knead the dough, wrap in plastic wrap and refrigerate for 40 minutes

Roll out the dough to 0.5 cm thickness

Use cookie cutters to shape the dough

Bake in a preheated oven at 180°C for 10-15 minutes

Cool the cookies completely

Combine egg white and sugar in a steel mixer bowl and place over a water bath

Stirring constantly, heat to 60°C, measuring with a candy thermometer

Beat on medium speed, then switch to high for 12-15 minutes until stable peaks form that do not fall from the whisk

Preheat oven to 65-70°C with convection setting (top and bottom with fan)

Pipe a first circle on the cookie, add filling to taste such as boiled condensed milk, caramel, or jam, then cover with beaten meringue on top

Place in the oven preheated to 60°C with convection (top and bottom with fan), bake for 1 hour, then turn off the oven

Allow to cool completely for 1.5-2 hours

On top, a crispy crust will form, and inside a tender filling