Meringue Shell Cookies (Rakushki)

Steps to make

1. 1

   Preheat oven and prepare baking pan

   10 min
   

   Preheat oven to 350 °F and line a ¾ baking sheet with baking parchment paper.

2. 2

   Combine wet ingredients

   5 min
   

   In the bowl of an electric mixer, beat butter, egg yolks and sour cream on a medium-low speed until just combined. It probably won’t be smooth.

4. 3

   Add flour

   10 min
   

   Gradually add flour by mixing 2 cups flour to combine. Then add the remaining ½ cup slowly just until dough is no longer sticky. Set aside dough rolled onto floured surface.

5. 4

   Beat egg whites

   1 min
   

   Using the same stand mixer, cleaned, beat 3 room temperature egg whites on high speed for 1 minute until thick and foamy.

6. 5

   Add sugar

   5 min
   

   Continue mixing and gradually add ¾ cup sugar. Beat on high for 5 minutes until meringue forms stiff peaks.

7. 6

   Prepare cookie dough

   2 min
   

   Divide the rolled out cookie dough into 4 pieces and roll each piece into a log-shape.

8. 7

   Cut logs into balls

   20 min
   

   Cut each log into 15 equal pieces and using your hands, roll into balls. Using a rolling pin, roll each ball into a 2-inches circles.

9. 8

   Assemble cookies

   40 min
   

   Dollop a teaspoon of meringue into the center of each circle then fold the dough in half, and half again. Arrange cookies on their sides on to the baking sheet about ½-inch apart.

10. 9

    Add walnuts

    10 min
    

    Stuff 3 walnut pieces into the meringue center of each cookie.

11. 10

    Bake

    30 min
    

    Bake in preheated oven for 25-30 minutes until edges are golden brown.

12. 11

    Serve

    30 min
    

    Cool to room temperature before dusting with powdered sugar to serve!