Meringue and Raspberry Baskets – Korzinki

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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).

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.

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.

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

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.

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

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.

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.

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

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Prep Time: 40 minutes mins

Cook Time: 10 minutes mins

Total Time: 50 minutes mins

Ingredients 

Servings: 108 cookies

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!

• Full Nutrition Label
• Nutrition Disclosure

Skill Level: Medium

Cost to Make: $