Many of you know our German “Angel Eyes” probably as “thumbprint cookies” – classic Christmas cookies all over the world. Usually, these cookies are quite bulky with a blob of jam on top. These Meringue Angel Eyes here are a little different. Instead of a ball of dough that got an indention to keep the jam filling, these cookies here are light and the jam filling is inside a ring of meringue. Similar, yet quite different ;P

You should always try something new, they say. That’s what my grandma always said and that’s what happened with these cookies here. I like the classic Angel Eyes Cookies very much – they are quick and easy to prepare and taste really delicious. But why not change things up a bit?
I got myself some new piping nozzles (linked in the recipe) a few months ago and didn’t know what to do with them for a long time. With these attachments, you can make, for example, small rings of buttercream instead of the usual dots. In the description of the nozzles, meringue was also mentioned as possible use… well you can see the result here now ;P

Of course, you don’t necessarily need the special piping nozzles for these cookies, to be honest. They are a bit expensive if you want to use them only once a year for cookies like these here. You could make these Angel Eyes Cookies also with a standard round piping tip. Then you simply have to pipe some dots along the edges of a cookie or create a border with a “string” of meringue ;) As long as you can fill it up with jam afterward any type of border is fine here.
INGREDIENTS / ZUTATEN
For the dough:
1/2 cup (120g) cold butter
1/3 cup (40g) confectioners’ sugar
1 medium egg yolk
1 tsp. vanilla extract
5.3 oz. (150g) all-purpose flour
0.7 oz. (20g) cornstarch
1 pinch of salt
For the meringue:
2 medium egg whites
1 pinch of salt
1 cup (130g) confectioners’ sugar
For the filling:
1 jar (250g) raspberry jam (without seeds)
Für den Teig:
120g kalte Butter
40g Puderzucker
1 Eigelb (M)
1 TL Vanille Extrakt
150g Mehl
20g Speisestärke
1 Prise Salz
Für die Baisermasse:
2 Eiweiß (M)
1 Prise Salz
130g Puderzucker
Für die Füllung:
1 Glas (250g) Himbeermarmelade (ohne Kerne)

DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 285°F (140°C). Line two baking sheets with baking parchment and set aside. Roll out the dough thinly on a floured surface, cut out circles with a diameter of about 2 inches (5cm) and place them fairly close to each other on the baking sheets. Chill until ready to use.
3. For the meringue, whisk the egg whites with a pinch of salt in a heatproof bowl until foamy. Gradually add the powdered sugar and continue to whisking. Place the bowl over a pot with simmering water and whisk the mixture for about 3-4 minutes until very fluffy – the meringue should be firm and glossy. Fill into a piping bag fitted with a ring nozzle* or round nozzle. Pipe rings (or a border with dots) onto the circles. Bake the two trays one after the other for about 25-28 minutes each, after about 15 minutes, open the oven once briefly to allow moisture to escape and continue baking. Remove the baked cookies from the oven and let them cool completely on a cooling rack. Repeat with the second baking sheet.
4. For the filling, heat the raspberry jam briefly (in a saucepan on the stove or in the microwave) and then fill the cookies with it – works best with a piping bag. Allow the jam to cool and dry and store the cookies in tin cans with sandwich paper between the layers.
2. Den Ofen auf 140°C (285°F) Ober-/Unterhitze vorheizen. Zwei Backbleche mit Backpapier auslegen und zur Seite stellen. Den Teig auf einer bemehlten Fläche dünn ausrollen und dann Kreise mit etwa Ø 5cm (2 inches) ausstechen. Die Teigkreise recht nah zueinander auf das Blech setzen und bis zur weiteren Verwendung kühlen.
3. Für die Baisermasse das Eiweiß mit einer Prise Salz in einer hitzebeständigen Schüssel schaumig aufschlagen. Den Puderzucker nach und nach dazugeben und weiter aufschlagen. Die Schüssel auf einen Topf mit köchelndem Wasser setzen und die Masse für etwa 3-4 Minuten schaumig aufschlagen – die Masse sollte fest und glänzend sein. In einen Spritzbeutel mit Ringtülle* oder runder Tülle einfüllen. Mit der Baisermasse Ringe (oder einen Rand aus Tupfen) auf die Teigkreise aufspritzen. Die beiden Bleche nacheinander jeweils etwa 25-28 Minuten backen, nach etwa 15 Minuten den Ofen einmal kurz öffnen, damit Feuchtigkeit entweichen kann und mit dem Backvorgang fortfahren. Die gebackenen Plätzchen aus dem Ofen holen und auf einem Kuchengitter abkühlen lassen. Mit dem zweiten Blech wiederholen.
4. Für die Füllung die Himbeermarmelade einmal kurz erwärmen (in einem Topf auf dem Herd oder in der Mikrowelle) und die Plätzchen damit dann befüllen – funktioniert mit einem Spritzbeutel am einfachsten. Die Marmelade antrocknen lassen und die Plätzchen dann in Blechdosen mit Butterbrotpapier zwischen den Lagen lagern.

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Here is a version of the recipe you can print easily.
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Meringue Angel Eyes aka. Engelsaugen
- Prep Time: 00:40
- Cook Time: 00:28
- Total Time: 05:00
- Yield: 40 1x
- Category: Cookies
- Cuisine: Germany
- Diet: Vegetarian
Description
Simple sugar cookies with a ring of meringue, filled with a good amount of jam – we call them Angel Eyes. A Christmas Delight!
Ingredients
For the dough:
1/2 cup (120g) cold butter
1/3 cup (40g) confectioners’ sugar
1 medium egg yolk
1 tsp. vanilla extract
5.3 oz. (150g) all-purpose flour
0.7 oz. (20g) cornstarch
1 pinch of salt
For the meringue:
2 medium egg whites
1 pinch of salt
1 cup (130g) confectioners’ sugar
For the filling:
1 jar (250g) raspberry jam (without seeds)
Instructions
1. Add the butter, confectioners’ sugar, and salt for the dough into a large bowl and mix until light and fluffy. Add the egg yolk and vanilla extract and mix well. Mix the flour with the cornstarch, and salt and add to the bowl – mix and knead until just combined. Wrap the dough into plastic wrap and place it in the fridge for at least 2 hours.
2. Preheat the oven to 285°F (140°C). Line two baking sheets with baking parchment and set aside. Roll out the dough thinly on a floured surface, cut out circles with a diameter of about 2 inches (5cm) and place them fairly close to each other on the baking sheets. Chill until ready to use.
3. For the meringue, whisk the egg whites with a pinch of salt in a heatproof bowl until foamy. Gradually add the powdered sugar and continue to whisking. Place the bowl over a pot with simmering water and whisk the mixture for about 3-4 minutes until very fluffy – the meringue should be firm and glossy. Fill into a piping bag fitted with a ring nozzle* https://amzn.to/3seYOhc or round nozzle. Pipe rings (or a border with dots) onto the circles. Bake the two trays one after the other for about 25-28 minutes each, after about 15 minutes, open the oven once briefly to allow moisture to escape and continue baking. Remove the baked cookies from the oven and let them cool completely on a cooling rack. Repeat with the second baking sheet.
4. For the filling, heat the raspberry jam briefly (in a saucepan on the stove or in the microwave) and then fill the cookies with it – works best with a piping bag. Allow the jam to cool and dry and store the cookies in tin cans with sandwich paper between the layers.
Notes
Enjoy baking!
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