Recipe: Le Margheritine di Stresa

Amidst the scents of Lake Maggiore and the timeless elegance of the villas overlooking the water, Stresa is home to one of its most famous desserts: Margheritine di Stresa. A biscuit that is simple in appearance, born from the encounter between local pastry-making tradition and the elegance of the Savoy monarchy. A small butter shortbread flower that, even today, represents the refined soul of this Piedmontese village.

A dessert created for a Queen

The history of Margheritine cookies has its roots in the lavish Ferragosto receptions organized by the Savoy family on Lake Maggiore. It is said that a pastry chef from Stresa, tasked with preparing desserts for one of these banquets, baked fragrant cookies covered with powdered sugar that were so irresistible that they won over Queen Margherita herself.

Despite her good intentions, the queen could not resist these little treats and wanted them to bear her name. Since then, Margheritine cookies have become the sweet symbol of Stresa, proudly preserved and reproduced by all the pastry shops in the village.

When to enjoy them

Margheritine di Stresa are a dessert for all seasons: they can be made and enjoyed all year round, perfect with afternoon tea, after a meal, or as a delicious souvenir to take home after a walk by the lake. Let’s see how they are made.

Ingredients
(for 4 people)

10 hard-boiled egg yolks
300 g softened butter at room temperature
150 g powdered sugar
350 g all-purpose flour
150 g potato starch
1 packet vanilla extract
Grated zest of 1 untreated lemon
Powdered sugar to taste

Process

Sift the hard-boiled egg yolks until you obtain a fine, grainy mixture. In a large bowl, combine the sifted egg yolks, softened butter, and powdered sugar, stirring until you obtain a smooth cream.

Place the flour and starch in a mound, add the vanilla and grated lemon zest, then incorporate the egg yolk and butter mixture. Knead gently until the dough is smooth and compact.

Form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes. After the resting time, take the dough, form small balls, and press them lightly in the center with your thumb, giving them the typical flower shape.

Place the daisies on a baking sheet lined with parchment paper, sprinkle a pinch of powdered sugar in the center, and bake in a preheated oven at 350°F for 12–15 minutes. Once out of the oven, let them cool completely before serving.

The royal biscuit that embodies the elegance of Lake Maggiore

Margheritine are not just cookies: they are a tale of elegance, history, and tradition that smells of butter and lemon. Tasting them means taking a journey into the most authentic Stresa, the one that combines the simplicity of ingredients with the refinement of a village that has been able to transform a gesture of royal gluttony into a timeless symbol of identity.

In collaboration with the Associazione Turistica Pro Loco di Stresa APS
Photo by Pasticceria Marcolini