This post may contain affiliate links. Read my disclosure policy.
Meringue Shell Cookies have a crisp ribbon of meringue and soft crumbly center. Rakushki is the Russian word for “shells” and they do look like little shells with a treasure inside – the walnuts! These meringue cookies are lightly sweet and made perfect with a dusting of powdered sugar which makes them look and taste irresistible.
Each walnut meringue cookie is hand crafted so no two are exactly the same. These are charming and completely worth making. They take a little time because it turns out a big batch (60 cookies!), but the process is easy and therapeutic. Don’t let the number of cookies scare you off because they disappear quickly and are perfect for holiday gifting and munching (plus you can make them a few days ahead).
This is a treasure of a recipe and it comes from Tanya M., a friend from church who is known for these tasty cookies. Thanks Tanya!!
Watch How to Make Meringue Shell Cookies:
I’m confident these will become a new favorite cookie for many of you. They are that good! If you make these for Christmas, tag me on Instagram or Facebook to let me know. I would love to see all your pretty cookies.
Ingredients for Shell Cookie Dough:
1 cup (16 Tbsp or 226 grams) unsalted butter, softened
1/2 cup sour cream
3 egg yolks, room temperature
2 1/2 cups all-purpose flour (315 grams) *measured correctly
For the Meringue Cookie Filling:
3 egg whites, room temperature
3/4 cup granulated sugar
1 1/2 cups walnut pieces (3 pieces per cookie)
*To measure flour correctly, spoon flour into a dry ingredients measuring cup and level off the top with the blunt edge of knife.
*Watch our easy video tutorial on how to measure correctly
How to Make Cookie Dough:
Prep: Preheat Oven to 350˚F. Line a 3/4 baking sheet with parchment (or use 2 regular baking sheets)
1. In the bowl of a stand mixer fitted with paddle attachment, mix together: 16 Tbsp butter, 3 egg yolks, 1/2 cup sour cream and mix medium/low speed just until combined. It won’t be smooth and that’s ok.
2. Add 2 cups flour and add the last 1/2 cup slowly just until the dough is no longer sticking to your fingertips. When dough is ready, turn it out onto floured work surface then wash and dry your mixing bowl and make your meringue.
How to Make Meringue Cookie Filling:
1. In the bowl of your stand mixer, beat 3 room temperature egg whites on high speed 1 minute until thick and foamy. With the mixer on, slowly and gradually add 3/4 cup sugar. Once the sugar is all in, continue beating on high speed for 5 minutes or until the meringue forms stiff peaks when you slowly pull up the whisk.
Tanya’s tip: When you insert and push a spoon through the meringue, it should feel firm.
How to Assemble Meringue Shell Cookies:
1. While meringue is mixing, divide cookie dough into 4 pieces and roll each into a log. Cut each log into 15 equal pieces and roll them into balls between your hands. Roll each ball with a rolling pin into a 2″ diameter circle.
2. Dollop a teaspoon of meringue into the center of each rolled cookie then fold the cookie in half and in half again then lay it on it’s side on the lined baking sheet. Space cookies at least 1/2″ apart.
3. Stuff 3 walnut pieces into the meringue of each cookie then bake at 350˚F for 25 to 30 minutes or until edges are golden brown. Transfer to a wire rack to cool to room temperature before dusting with powdered sugar.
Meringue shell cookies are so magical and pretty this time of year! Looking for more Christmas cookie ideas? Find all of our favorite cookies here.
Meringue Shell Cookies (Rakushki)
Ingredients
For The Shell Cookie Dough:
- 1 cup unsalted butter, softened, (16 Tbsp or 226 grams)
- 1/2 cup sour cream
- 3 egg yolks, room temperature
- 2 1/2 cups all-purpose flour, 315 grams *measured correctly
For the Meringue Cookie Filling:
- 3 egg whites, room temperature
- 3/4 cup granulated sugar
- 1 1/2 cups walnut pieces, 3 pieces per cookie
Instructions
How to Make the Cookie Dough:
- !Prep: Preheat Oven to 350˚F. Line a 3/4 baking sheet with parchment (or 2 regular half sheets)
- In the bowl of a stand mixer fitted with paddle attachment, add: 16 Tbsp butter, 3 egg yolks, 1/2 cup sour cream and mix medium/low speed just until combined. It won't be smooth.
- Add 2 cups flour and add the last 1/2 cup slowly just until dough is no longer sticking to clean fingertips. When dough is ready, turn it out onto floured work surface then wash and dry your mixing bowl and make your meringue:
How to Make Meringue Cookie Filling:
- In the bowl of your stand mixer, beat 3 room temperature egg whites on high speed 1 minute until thick and foamy. With the mixer on, slowly and gradually add 3/4 cup sugar. Once sugar is all in, continue beating on high for 5 min or until the meringue forms stiff peaks.
How to Assemble Meringue Shell Cookies:
- While meringue is mixing, divide cookie dough into 4 pieces and roll each into a log. Cut each log into 15 equal pieces and roll them into balls between your hands. Roll each ball with a rolling pin into a 2" diameter circle.
- Dollop a teaspoon of meringue into the center of each round then fold the cookie n half and in half again and lay it on it's side on the lined baking sheet. Space cookies at least 1/2" apart.
- Stuff 3 walnut pieces into the meringue of each cookie then bake at 350˚F for 25 to 30 minutes or until edges are golden brown. Transfer to wire rack to cool to room temp before dusting with powdered sugar.
Notes
**Nutrition label shows values per cookie (1 batch makes 60 cookies)
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
We had our Christmas music going making these with the “help” of my 2 1/2 year old. She was so eager to roll some of that dough. Her cookies didn’t resemble shells, but everyone starts somewhere lol.
Do you have any Christmas traditions that happen every year? I’d love to hear all about it in a comment below!
P.S. If you’re up for trying something new, these meringue cookies won’t disappoint. Have a beautiful Christmas season, my friends.
Loads of Love,
Natasha
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi please how long can they be kept bfore spoiling?
Hi Mireille, Once they are all finished and powdered with sugar, keep them at room temperature for 2-3 days. They still taste good up to 5 days later but the meringue doesn’t stay crispy that long. Keep them away from humidity and do not refrigerate or freeze since the humidity in the freezer will soften the meringue. I hope that is helpful.
Really great recipe! Family loves these.
Can I freeze these for later consumption?
I’m so glad your family loves these, Laureen! Once they are all finished and powdered with sugar, keep them at room temperature for 2-3 days. They still taste good up to 5 days later but the meringue doesn’t stay crispy that long. Keep them away from humidity and do not refrigerate or freeze since the humidity in the freezer will soften the meringue.
I made these for a party and they’re unlike anything I’ve ever had before. Absolutely delicious and a hit for everyone there. I recommend everyone try this at least once— they are SO good and absolutely worth the effort!
I’m so glad to hear that, Shannon! Thank you!
This cookies are sooo delicious! It was very easy and fun to make them. Definitely one of my new favorite cookies!
Do you make “horishky” cookies? If you do, I hope one day you will share with us the recipe!
I’m so glad you loved these shell cookies, Lana! I don’t have a Slavic Walnut Cookie on my blog yet, but that’s a great suggestion. Thank you so much for sharing that with me.