These Meringue and Raspberry Baskets (Korzinki) are really simple to make. They are delectable and completely precious. Step by step photos.

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My mom’s original korzinki recipe didn’t tell me how much it would make, so I happily went on to make 108 of these babies. Good thing there’s always plenty of folks willing to gobble up these goodies.

Surprisingly, they were really simple to make. They didn’t take much time at all but look like they should garnish a wedding dessert tray. They are delectable and completely precious. I shall refer to them as Meringue Celebrities. They even have the Elvis whirl!

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 real mayonnaise
3 1/2 cups all-purpose flour *measured correctly

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

How to Make Korzinki:

Pre-heat the Oven to 350 ˚ F.

1. Using a paddle attachment, beat 3 eggs with sugar on medium speed in the electric mixer until even consistency (2-3 min).

Meringue and Raspberry Baskets

2. Add softened butter and mix on medium/high speed until creamy even consistency (3-5 min)

3. Add baking soda and mayo and mix until well blended.

4. Add flour, 1 cup at a time. It should be a soft cookie dough consistency.

Meringue and Raspberry Baskets-2

5. Use your hands to roll dough into gum-ball-sized circles of dough. Place dough into mini-muffin dishes. I used 3 (12-count) pans at a time.

Meringue and Raspberry Baskets-3

6. Use your fingers to form a well in the dough and bake for 10 minutes, or until edges are golden.

Meringue and Raspberry Baskets-5

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7. 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.

Meringue and Raspberry Baskets-6

8. Once cookies are at room temperature, spread 1/2 tsp raspberry preserves on top of each one.

These Meringue and Raspberry Baskets (Korzinki) are really simple to make. They are delectable and completely precious. Step by step photos.

9. Put meringue in a pastry bag or use a large ziplock 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.

Meringue and Raspberry Baskets-8

Meringue and Raspberry Baskets-9

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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 until stiff peaks form, about 5 minutes.

Meringue and Raspberry Baskets-7

If you are concerned about raw egg whites as cream, here’s an alternative frosting:
My mom sometimes puts a frosting on top, its the same frosting as for troobochki (another russian dessert): 4 oz cream cheese, softened, beat with 2 tbspn sugar and 1 tbspn lemon juice, then stir in an 8oz tub cool whip. That should be a very good topping as well!

Meringue and Raspberry Baskets "Korzinki" - Корзинки

4.91 from 11 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes

Ingredients 

Servings: 108 cookies

Ingredients for Korzinki:

Ingredients for toppings:

  • 1 1/2 cups good raspberry preserves

Meringue Topping:

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!
Skill Level: Medium
Cost to Make: $
Natasha's Kitchen Cookbook

 

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Avital
    March 6, 2024

    Such an easy to follow recipe that produces amazing results! Made a third of a recipe because over a hundred seemed excessive lolz It came out better than imagined and I’ll definitely make it again (:

    Reply

    • NatashasKitchen.com
      March 6, 2024

      I’m so glad you enjoyed the recipe!

      Reply

  • Inna
    January 3, 2024

    i’ve been using this recipe for a while and its super good! i did have some issues with the frosting because the way its worded makes it seem like you’re supposed to put all the sugar in at once! i had never made meringue frosting before this lol but i figured it out and they are so tasty! i tried them with lemon tart instead of jam and those were good too!

    Reply

  • Nancy
    October 17, 2023

    Im making these for my prents and would love some advice. I used to love eating these as a child.
    I only have regular sized muffin tins. Can you use a regular muffin tin and just have a larger pastry?

    Reply

    • NatashasKitchen.com
      October 17, 2023

      Hi Nancy! That should be fine. I’m not sure how many you’ll get with this recipe, and you will need a longer baking time so watch them in the oven.

      Reply

  • Eliana
    August 30, 2023

    these are very delicious! thank you for the awesome recipe! Even though the dough was sticky and I added more flour, they were still amazing!

    Reply

    • NatashasKitchen.com
      August 30, 2023

      I’m glad you loved the recipe. Thanks for the feedback.

      Reply

  • Agafiya
    July 11, 2020

    how much of the optional frosting would i need to make 36 cookies?
    thank you

    Reply

    • Natasha
      July 11, 2020

      Hi, if you are cutting the recipe down to 1/3, I would cut everything down equally and make 1/3 of the meringue topping.

      Reply

  • Liya
    September 6, 2018

    Have you tried to make them a few days ahead of time ?

    Reply

    • Natasha
      September 6, 2018

      Hi Liya, I have tested making them 1 day ahead of time and it worked well. They really are best if they are enjoyed within a day or two of making them 🙂

      Reply

  • Yelena Lepekhin
    July 10, 2018

    These are just wow!!!!!!! YUM 😋 YUM 😋 YUM 😋!!!! I made them over and over again and even for a wedding! The only thing I added was piping the cream with a star tip and then putting a juicy, fresh raspberry on top! When making them for large crowds the fresh raspberries really makes them a little expensive but the results are absolutely worth it because the just water 🤤 in your mouth! Also making them a day ahead makes them soak a little better and makes them a little softer and yummier! But putting the raspberries before serving gives you best results!

    Reply

    • Natashas Kitchen
      July 10, 2018

      We’d love to see your creations! If you haven’t already signed up we have a Natasha’s Kitchen VIP friends group on facebook. We’d love to see some of your cakes!

      Reply

    • Vika
      June 14, 2019

      Hi Natasha! Quick question, exactly what kind of raspberry brand did you use? I don’t know which tastes best:/

      Reply

      • Natasha
        June 14, 2019

        Hi Vika, I don’t recall which it was, possibly Bonne Maman (spelling?) I try to look for one that has all natural ingredients.

        Reply

  • Vicki
    April 7, 2018

    Hi Natasha great recipe!! I’m just wondering if I can freeze them without meringue and then a day before party I can add meringue?

    Reply

    • Natasha's Kitchen
      April 7, 2018

      Hello Vicki! I haven’t tried freezing them myself so I can’t say for sure. I would imagine you could make and even assemble them a day ahead and keep them refrigerated until ready to serve. Please let us know your results if you decide to try it.

      Reply

  • Tanya
    July 5, 2017

    Hi Natasha, I was wondering if I use miracle whip instead of real mayo will it make a dramatic difference in how karzinki turn out?

    Reply

    • Natasha
      natashaskitchen
      July 5, 2017

      Hi Tanya, to be honest I haven’t tried that and I don’t recall any of my readers trying that. I think it is worth a test but I haven’t tried it myself to be able to recommend it.

      Reply

  • Natasha Gergi
    June 7, 2017

    Hi Natasha, if I bake these in a regular muffin pan, not the mini one, do the temperature and baking time need to be adjusted?

    Reply

    • Natasha
      natashaskitchen
      June 7, 2017

      Hi Natasha, you would need a longer baking time, but without testing it myself, it is difficult to give you a precise measurement. I have only made these in the mini tins. Maybe 12-15 minutes?

      Reply

  • Olga
    August 13, 2016

    I love these! I make em with the karzinki molds, so it does take extra time. I discovered that putting half a raspberry on top of the Jam (under the cream), and a full raspberry on top of the cream adds another kick to the taste! it taste so delicious!

    Reply

    • Natasha
      natashaskitchen
      August 13, 2016

      Olga, thank you for sharing the tip and the nice review 😄. I’m glad you liked them!

      Reply

  • steph
    June 8, 2016

    Hi natasha, how many days in advance can i make the shells? Without the filling

    Reply

    • Natasha
      natashaskitchen
      June 8, 2016

      Hi Steph, you could probably keep them at room temp for a day and then refrigerate. I think these would be ok to make 1 to 3 days ahead.

      Reply

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