Meringue and Raspberry Baskets "Korzinki" - Корзинки
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
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
Ingredients for toppings:
- 1 1/2 cups good raspberry preserves
- 6 egg whites at room temperature
- 1 1/2 cups sugar
- 1/2 tsp lemon juice
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.
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!