These Meringue Shell Cookies are crunchy, light and sweet, like little pillows of deliciousness that pop in your mouth quickly becoming your new favorite dessert treat.
Perfect on their own or accompanied with ice cream or cream and famously served with fruit, particularly berries and strawberries. Ideal party treats or a dinner party dessert, either way your sweet tooth craving with be substantially satisfied.
To make Meringue Shell Cookies (Rakushki), you will need the following ingredients:So, how to make Meringue Shell Cookies (Rakushki)?
Preheat oven to 350 °F and line a ¾ baking sheet with baking parchment paper.
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.
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.
Using the same stand mixer, cleaned, beat 3 room temperature egg whites on high speed for 1 minute until thick and foamy.
Continue mixing and gradually add ¾ cup sugar. Beat on high for 5 minutes until meringue forms stiff peaks.
Divide the rolled out cookie dough into 4 pieces and roll each piece into a log-shape.
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.
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.
Stuff 3 walnut pieces into the meringue center of each cookie.
Bake in preheated oven for 25-30 minutes until edges are golden brown.
Cool to room temperature before dusting with powdered sugar to serve!
I personally love these Meringue Shell Cookies for a bit of everything. Crunchy, soft and sweet and just the bite size treat you’re looking to serve your guests. Let us know if you enjoyed following this recipe and tag #cookmerecipes online to share your thoughts!
Reply to Jill:
Hi, Jill! Thank you for your attention to our recipe.
After finishing and dusting with powdered sugar, store the meringues at room temperature for up to 2-3 days to maintain their crispness. They can still be enjoyed up to 5 days later, though they may lose some of their crunch. Keep them away from humidity and do not refrigerate or freeze since the humidity in the freezer will soften the meringue.
Amazing! I love it! Thanks for sharing recipe!
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