The Little Roses
These cookies were one of the first desserts I learned to make. They take time, but are definitely worth the effort.
These cookies were one of the first desserts I learned to make. They take time, but are definitely worth the effort.
- Carbohydrate 16.1421642857143 g
- Cholesterol 1329.5725 mg
- Fat 288.814296428571 g
- Fiber 0 g
- Protein 71.9116321428571 g
- Saturated Fat 192.277537142857 g
- Serving Size 1 1 Serving (1061g)
- Sodium 198517.080561446 mg
- Sugar 16.1421642857143 g
- Trans Fat 29.3321592857143 g
- Calories 2480 calories
Step-by-step
- Mix together cheese, yolks, butter, sugar, and soda. Refrigerate.
- In the meantime, beat egg whites with sugar until firm peaks form.
- Divide the dough in two parts. Roll out the dough, cover with half of the merengue and roll into, well, a roll! Try lifting the dough a little as you roll, to not press out all of the filling.
- Cut the roll into 1/2" slices; arrange on a lightly greased cookie sheet. Bake at 350 F for 10-15 minutes.
- Repeat with the second part of the dough.
Incorporating high-fat dairy into a meringue-based dough creates a fragile physical structure that requires sharp structural contrast from any accompanying dish. Butter and farmer's cheese provide heavy lipid content, while whipped egg whites introduce trapped air. To balance this richness, serve these pastries with an unsweetened, highly acidic brew such as black filter coffee or sharp citrus-infused herbal tea. The beverage tannins cut through the coating film left by 192 grams of saturated fat, resetting the palate between bites.
Balancing Richness and Texture
When assembling the rolls, chilling the initial cheese, yolk, and butter mixture for at least 30 minutes solidifies the milk fats. This temporary chilling prevents the dough from tearing under the weight of the meringue layer. For dietary modifications, standard cow's milk farmer's cheese can be substituted with dry pressed cottage cheese at a one-to-one ratio, provided excess whey is thoroughly drained through cheesecloth before mixing.
- If the meringue weeps during rolling, the egg whites were likely under-whipped; beat until stiff peaks hold a rigid, upright point before folding.
- If the slices flatten excessively on the greased sheet, ensure the oven maintains an accurate temperature of 350 degrees Fahrenheit.
- Store baked portions in an airtight container at room temperature for up to three days to retain the tender crumb structure.
