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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
Ingredients
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
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
Hi Natasha I love this recipe I just have a small question, I am a little confused on the cream portion, you indicated the ingredients are 6 eggs so do I mix 3 eggs first and then add the rest three, cause in the directions doesn’t specify how many eggs to mix first and how many to add. I did six and then add another six the cream came out very bitter
Hi Anastasia, If you look at the list of ingredients, it states 3 eggs for the cookie portion and then 6 egg whites for the meringue topping (egg whites only, not the yolks). I’m not sure where you were seeing 6 eggs twice. There are 3 eggs and 6 egg whites. I updated the recipe to specify the number 6 next to the egg whites in the actual instructions. Was there specifically a spot in the recipe that threw you off that I need to clarify?
I got that :)…. But the topping part under directions it says “switch to high speed and beat egg whites ….” It doesn’t specify how many to eggs to beat unless beat means to mix 🙂
It’s still in the same step so it’s referring to the 6 egg whites that you added to the bowl with sugar and lemon juice. I hope that makes sense! If there were other ingredients added, I would always specify. I try not to assume anything in my instructions so people don’t get confused. I’ll see if I need to re-word that to be more clear. Thanks!
I understand thank you for apologizing, you do a wonderful job in cooking and I love your web site I hated cooking before until I met you lol
Hi Natasha. Haven’t tried the recipe yet but what are your thoughts on using a pie dish with your banoffee filling and I’m on the fence about trying to blind bake it.
Your recipes are always spot on!
Hi Cherine, are you trying to use the dough in this recipe for banoffee? I haven’t tried making this in a large pie dish to be honest so I can’t say for sure if it would bake up properly. It does rise more than regular pie dough. if you experiment, please let me know how it goes. I’m just not sure without testing it first.
If I make the whole batch of dough but don’t want to bake it all. Do you think i can put away the raw dough into the fridge for a day or 2 and then bake the rest later?
I haven’t tried that but I think it could work. You’ll probably have to soften the dough at room temperature before using it.
Hi Natasha,
Could I make half of this recipe? And when made, do I leave it out at room temperature of place inside fridge? Will it soften if in fridge. I also want to use your moms cream instead of the merginue cream.
You can leave them at room temperature for a day but once they are frosted, they should be refrigerated, especially with a dairy based frosting.
Hi Natasha is there a recipe that does not require mayo?
Hi Natasha, the recipe I use has mayo in it. Homemade mayo works as well if you don’t buy it. 🙂
hi natasha, would these be okay if made the night before? or would they get soggy?
They will not get soggy if you pre-make the cookie part and even fill them with jam. They will soften, but will not turn soggy. For best results, add the meringue topping the same day you are serving.
I use this recipe all the time. They turn out delicious! Every time I bake them there is no hole in the center so I scoop some out and I mix the crumbs with the jam and then fill them in.
There is just barely an indent when I make them too, but enough to put something over the top :). I’m so glad you enjoy the recipe!
Is this recipe the same as they make for russian weddings typically? Can you give a smaller version of this recipe that makes 50 cookies?
Thanks,
Liliya
Yes!! 🙂 I have this one which makes 36 cookies (much more reasonable). I’ve definitely seen these at weddings. The raspberry filling is easier but these lemon curd ones are yummy too and the topping is safer for pregnant people, elderly and young children since there aren’t any raw egg whites. I hope you love them! https://natashaskitchen.com/2014/07/05/tartlets-with-lemon-curd-and-whipped-cream-korzinki/ They’re so easy 🙂
Hi Natasha!:) what kind of mayo do you get for it?.. I’ve made these so many times, and none of them, my batter would look like yours..:( yours look so thick and buttery, and mine just sticky and soft..and when I add more flour, the taste becomes so flour-ish, and they are kinda hard..do you know any reasons?…:)
I just use a standard mayo; like the one from Costco, or the Real Mayo Brand, or Kraft. I’ve gotten the same results with any real mayo. What kind of flour are you using? That could make a difference. I am using all-purpose flour (not Canadian) in these; sometimes Canadian flour changes a recipe. Here is another korzinki recipe with the same dough, but the recipe is cut in half (making 36 is much more reasonable than making 108) and the photos are more current so you might find them easier to follow. https://natashaskitchen.com/2014/07/05/tartlets-with-lemon-curd-and-whipped-cream-korzinki/. I hope that helps 🙂 Happy Thanksgiving!
About trubochki. Do you have a recipe for them? I need them this weekend? I have a recipe but I don’t know how they will last with cream inside. I need to make them with cream and I as thinking of using your moms cream that you posted in here. For trobocki with cream does your mom roll then up like a log or like a ice cream cone?
After I make em do I keep them in room temperate or fridge? They will make trubochki soft either way huh?
These are the only trubochki that I have posted on my blog: https://natashaskitchen.com/2012/01/08/moms-cream-horn-trubochki-recipe/. You need a mold that you can get on amazon (there’s a link in the trubochki recipe). They aren’t expensive but it would be hard to make trubochki without the molds. It’s best to assemble the trubochki before serving them. So you can pre-make the frosting and keep that refrigerated and then pre-make the trubochki portion and keep those at room temperature overnight. Assembling them is quick if you use a pastry bag and pipe in the frosting. Hope that helps 🙂
do you know where you can buy the karzinki forms? i see you used mini muffin pan but i’m looking for the real ones.
I know they are sold on Amazon and it also depends on if you want them as separate little pans or a bunch of them in one pan like the link I shared.:
Once again, you are a lifesaver. I have used so many of your recipes on my Russian boyfriend and his stodgy parents. Your recipes are so easy to understand and helpful! 🙂
I have a question about this recipe. I have a party in August, on possibly a humid day. How early can I make these? Can I freeze the plain baked cups before filling them so they don’t get soft?
I haven’t tried freezing them so I can’t really say. I think it could work to keep the filling chilled while they are out on a warm day. Otherwise, you can make and even assemble them a day ahead and keep them refrigerated until ready to serve.
Just made some!!! These are so so so good:). I used the tiramisu cake frosting instead of meringue as I am pregnant. They where very good with this frosting:)) thank you.
Thank you so much for sharing that! Now I’m going to have to try that! 🙂
Hi natasha (^_^) I had a question, can I cut this recipe in half? 100 is too many for my family 🙂 thanks in advance.
Absolutely! Yes you can cut the recipe in half. 🙂
These are my favorite and so easy to make. Thank you for the recepie, love your website.
That’s awesome! I’m so glad you are enjoying my blog and recipes 🙂 Thanks for the great review!
Thanks for the lovely recipe. Made these for girls play date gathering. They sure went fast. The kids really loved them ; )
I bet it was a fun playdate. That’s so sweet that the girls loved these treats 🙂
Natasha,
These sound delicious! can I make them a day in advance? was wondering if egg whites will still hold its shape?
I was thinking to make them for a baby shower party and theme colors are different shades of yellow, so my question is can i add a little bit of coloring to meringue?
I haven’t tried coloring this meringue but I don’t see why not as long as you only use small amounts so you don’t deflate it. It should be fine the next day, but I don’t know if meringue is the best for pregos since it’s raw egg white. You can use regular frosting on these with great results 🙂
Anyone ever tried torching the meringue? Like creme brulee? I think that would be soo good. Im going to try:)
Let me know how it goes! I’ve seen cupcakes that way on pinterest and I think it’s brilliant! Let me know how it goes and if you post it somewhere online, do tag me so I can see! 🙂 Thanks!
Hi Natasha! I had a question about the alternate frosting, can I used heavy whipping cream instead if cool whip? Would I just add some sugar to it to make it sweetened?
The dough is fantastic, we made these Thursday but will be filling them today, I got to try one that we dropped and the dough was really good! Thank you! 🙂
I think the cupcake frosting that i have posted would also work well. 🙂 That recipe doesn’t have any cool whip and holds it’s form very well.
I absolutely love korzinochki. Hove many varieties of recipes. As for raw maringue I am not a fan, but there is a good solution to it by making sugar syrup and add to beaten egg whites while its hot.
1 1/2 c sugar & 1/2 c water boil 5 min
4 egg whites with pinch of salt, lemon acid beat and and syrup while its hot.
I also add cool aid , for flavor and color.
Thank you so much for sharing!! I’ll have to give it a try since I don’t give the raw egg whites to my son either 🙂
Can I make these two days before a party? Will they still be good?
I think they are best the day of the party or even the day before but the meringue might not hold up 2 days before. You might try an alternate frosting if making them 2 days early.