I made Nigella Lawson’s Chocolate Pudding the other day and had 2 egg whites left over, so I baked these cookies. I remember my mother baking them in the 1950s.

They are called “jitterbuggare” in Swedish, which literally means “jitter-buggers” in English; named after the swing dance (jitterbug) that was popular in the 1930s and 1940s.

Irregular swirls of meringue can be found in these cookies. I find them a bit messy to make as the meringue batter has a tendency to stick to the knife while slicing. I am very impatient when it comes to cookie baking so I ended up with several misshaped cookies.

If you don’t like chocolate, you can leave it out. Or add 25 grams of finely chopped walnuts to the meringue batter.

INGREDIENTS:
Yield: Makes about 40-50

Dough:
200 grams butter
100 ml caster sugar
500 ml plain flour

Filling:
2 egg whites
150 ml caster sugar
1 tablespoon cocoa powder

METHOD:
* Mix the butter and sugar in a large bowl with a wooden spoon.
* Work in the flour to get a smooth dough.
* Divide dough into 2 parts and chill for 60 minutes or so.
* Combine egg whites and sugar in a clean metal bowl.
* Set the bowl over a pan of simmering water.
* Whisk constantly with an electric hand held whisk until stiff peaks form.
* Gently fold in cocoa powder.
* Roll out each part of the dough to make a rectangle - ½ cm or 0.2 inch thick.
* Spread a rather thin layer of meringue batter over the dough rectangles.
* Roll up into a long tight roll.
* Let the two rolls rest in the fridge for 15 minutes.
* Set your oven to preheat at 175°C or 350°F.
* Cut each roll into slices - 1½ cm or 0.6 inch thick.
* Place each cookie slice on baking sheets lined with baking paper.
* Bake for 15-20 minutes and remove from oven.
* Let cookies cool on baking sheet.
* Remove cookies from baking sheets and finish cooling on wire rack.

There will be meringue batter left over for small chocolate meringues:
* Lower the oven temperature to 125°C (=257°F).
* Spoon dollops of the leftover batter on to a baking paper lined tray.
* Bake for about 30-45 minutes.

Use them up for a couple of portions of Eton Mess:
* Break meringues into bite size pieces.
* Fold strawberries and meringue pieces into whipped cream.
* Place in dessert bowls and serve immediately.

Source: My Recipes