Meringue and Raspberry Baskets "Korzinki" - Корзинки

Name: Meringue and Raspberry Baskets "Korzinki" - Корзинки
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 108 cookies
Ingredients: 3 eggs; 1 cup sugar; 2 sticks unsalted butter; 1/2 tsp baking soda; 3 1/2 Tbsp mayonnaise*; 3 1/2 cups all-purpose flour; 1 1/2 cups good raspberry preserves; 6 egg whites; 1 1/2 cups sugar; 1/2 tsp lemon juice

User Reviews

4.9

33 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
50 mins
Servings
108 cookies
Course
Dessert, Baked Goods

Meringue and Raspberry Baskets "Korzinki" - Корзинки

Colin Brown

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

Ingredients for Korzinki:

3 eggs at room temperature
1 cup sugar
2 sticks unsalted butter 1/2 lb, at room temperature
1/2 tsp baking soda
3 1/2 Tbsp mayonnaise*
3 1/2 cups all-purpose flour

Ingredients for toppings:

1 1/2 cups good raspberry preserves

Meringue Topping:

6 egg whites at room temperature
1 1/2 cups sugar
1/2 tsp lemon juice

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Instructions

Pre-heat the Oven to 350 °F.

Using a paddle attachment, beat 3 eggs with sugar on medium speed until even consistency (2-3 min).
Add softened butter and mix on medium/high speed until creamy even consistency (3-5 min).
Add baking soda and mayo and mix until well blended.
Add flour, 1 cup at a time. It should be a soft cookie dough consistency.
Use your hands to roll dough into gum-ball-sized circles of dough. Place dough into mini-muffin dishes.
Use your fingers to form a well in the dough. Bake for 10 minutes, or until edges are golden.
Tip cookies onto a clean towel to cool to room temperature. To make a second batch right away, cool the muffin pan first by running cold water on the back of the pan.
Once cookies are at room temperature, spread 1/2 tsp raspberry preserves on top of each one.
Put meringue in a pastry bag or use a large ziploc bag and cut a 1/4" diameter hole in one of the bottom corners.
Pipe meringue over the raspberry preserve on top of each basket. Refrigerate until ready to serve.

How to make Meringue Cream:

Mix 6 egg whites and sugar on low speed until most of the sugar dissolves. Add lemon juice.
Switch to high speed and beat egg whites until stiff peaks form, about 5 minutes.

Notes

If you are concerned about raw egg whites as cream, here’s an alternative frosting: 4 oz cream cheese, softened, beat with 2 tbsp sugar and 1 tbsp lemon juice, then stir in an 8 oz tub cool whip. That should be a very good topping as well!