Hertzoggies

🥧 Hertzoggies combine a shortbread crust, a small amount of apricot jam, and an egg white and coconut filling.

Ingredients

• 250 g T55 wheat flour
• 125 g cold butter
• 140 g sugar, including 90 g for the filling
• 1 egg, 50 g without shell
• 2 egg whites, about 60 g
• 20 ml cold water if necessary
• 150 g apricot jam
• 100 g shredded coconut
• 1 g salt

Preparation

Rub the flour, salt, and cold butter with your fingertips until sandy. Add 50 g of sugar, then the egg. Quickly bring the dough together, with a little water only if it remains too dry.

Flatten into a disc, cover, and refrigerate for 30 minutes. Preheat the oven to 175 °C. Prepare eighteen small tartlet molds or suitable indentations.

Roll out the dough to about 3 mm thick. Cut out and line the molds without stretching the edges too much. Distribute the jam in the bottoms, about 8 g per piece.

Whip the egg whites until foamy, then gradually incorporate the remaining 90 g of sugar. Whisk until a soft meringue forms; fold in the coconut with a spatula.

Spoon this filling over the jam without overfilling. Bake for 20 to 25 minutes, until the crust is cooked and the top is lightly golden.

Let cool slightly before unmolding onto a wire rack. Wait until completely cool before storing the tartlets.