Elderflower meringues
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Elderflower cornmeal cookies

Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Pellegrino Artusi


  • 2 egg yolks
  • 80 g of icing sugar
  • 100 g of butter
  • 200 g of cornmeal
  • 2 tablespoons of elderflowers


  • Preheat oven to 180°C.
  • Whisk egg yolks and icing sugar, then add butter, cornmeal and elderflowers.
  • Roll out the dough on a floured surface and cut it into round cookies with a scalloped cookie cutter.
  • Arrange the cookies on a baking sheet lined with parchment paper and baker for about 15 minutes, or until slightly golden on the edges.
  • Remove from the oven and let them cool on a wire rack.
  • You can keep the cookies in a tin box for a few days, if only you can resist...
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