Meringue and Raspberry Baskets "Korzinki" - Корзинки

Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
These Meringue and Raspberry Baskets (Korzinki) are really simple to make. They are delectable and completely precious. Step by step photos.
Author: Natasha of
Skill Level: Medium
Cost to Make: $5-$7
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 real mayonnaise
  • 3 1/2 cups all-purpose flour

Ingredients for toppings:

  • 1 1/2 cups good raspberry preserves

Meringue Topping:


Pre-heat the Oven to 350 °F.

  1. Using a paddle attachment, beat 3 eggs with sugar on medium speed 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.
  6. Use your fingers to form a well in the dough. 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 ziploc bag and cut a 1/4" diameter hole in one of the bottom corners.
  10. Pipe meringue over the raspberry preserve on top of each basket. Refrigerate until ready to serve.

How to make Meringue Cream:

  1. Mix 6 egg whites and sugar on low speed until most of the sugar dissolves. Add lemon juice.
  2. Switch to high speed and beat egg whites until stiff peaks form, about 5 minutes.

Recipe 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!