Mini Jam and Meringue Tartlets

Whisk together the egg yolks, powdered sugar, and softened butter.

Add the sifted flour, baking powder, and vanilla, then knead into a smooth, soft dough.

Chill the dough in the refrigerator for 30 minutes.

Divide the dough into equal portions, press them into tartlet molds, covering the bottom and sides.

Prick the bottoms with a fork and bake at 350°F (180°C) for 10–12 minutes.

For the meringue, combine the egg whites and sugar, set over a double boiler, and stir for 2–3 minutes until the sugar dissolves.

Remove from the heat and whip with a mixer on high speed for 5–6 minutes until stiff, glossy peaks form.