Imagine a summer day, the sun warming your skin, and you’re craving something sweet yet light—like a cloud you can eat. Enter these meringue and raspberry baskets.
They promise to be a delightful contradiction: crisp yet soft, tart yet sweet.
Oh, and if you’re thinking of the last concert you attended or how you lost your keys yesterday, well, these baskets are just as memorable.
Steps
- Preheat your oven to 350°F. In a mixer fitted with a paddle attachment, blend 3 eggs with 1 cup of sugar on medium speed until the mixture is uniform, about 2-3 minutes.
- Add the softened butter to the mixture and continue to beat on medium/high speed until it becomes creamy and smooth, roughly 3-5 minutes.
- Incorporate the baking soda and mayonnaise into the mixture, ensuring everything is well combined. Gradually add the flour, one cup at a time, until you achieve a soft cookie dough consistency.
- Roll the dough into small balls about the size of a gumball and place each into a mini-muffin pan. Use your fingers to create a small indentation in each piece of dough.
- Bake the dough in the oven for about 10 minutes or until the edges turn golden. Carefully tip the baked cookies onto a clean towel to cool to room temperature.
- Once cooled, spread approximately 1/2 teaspoon of raspberry preserves onto each cookie. Prepare the meringue by piping it over the raspberry layer using a pastry bag or a ziplock bag with a 1/4″ hole cut in a corner.
- For the meringue, mix 6 egg whites and 1 1/2 cups of sugar on low speed until the sugar is mostly dissolved. Add the lemon juice, then switch to high speed and beat until stiff peaks form, which should take about 5 minutes.
- Optionally, you can use an alternative frosting by mixing 4 oz softened cream cheese with 2 tablespoons of sugar and 1 tablespoon of lemon juice, then fold in an 8 oz tub of cool whip. Store the finished cookies in the refrigerator until ready to serve.
Ingredients
- 3 eggs, at room temperature
- 1 cup sugar
- 1/2 pound unsalted butter (2 sticks), softened
- 1/2 teaspoon baking soda
- 3 1/2 tablespoons mayonnaise
- 3 1/2 cups all-purpose flour, measured accurately
- 1 1/2 cups high-quality raspberry preserves
- 6 egg whites, at room temperature
- 1 1/2 cups sugar
- 1/2 teaspoon lemon juice
- 4 ounces cream cheese, softened
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 8-ounce tub of whipped topping
FAQ
- How many cookies does this Meringue and Raspberry Baskets recipe yield?
- This recipe makes approximately 108 cookies, perfect for serving a large group or event.
- What is an alternative frosting option to the meringue topping?
- If you’re concerned about using raw egg whites in the meringue, you can opt for a cream cheese frosting. Mix 4 oz of softened cream cheese with 2 tablespoons of sugar and 1 tablespoon of lemon juice, then fold in an 8 oz tub of whipped topping for a delicious alternative.
- What is the best way to pipe the meringue onto the cookies?
- You can use a pastry bag for precision, or if you don’t have one, simply fill a large ziplock bag and cut a 1/4″ diameter hole in one of the bottom corners to pipe the meringue onto the cookies.
- How can I ensure the dough is the right consistency?
- The dough should have a soft cookie dough consistency. Achieve this by adding the flour one cup at a time and mixing until well combined after each addition.
- What type of preserves are recommended for this recipe?
- It is suggested to use good quality raspberry preserves to spread on top of each cookie, as it complements the meringue topping beautifully.
Tips
- Ensure that the eggs are at room temperature before starting, as this helps them mix better and achieve the desired consistency for both the dough and meringue.
- When forming the dough into mini muffin tins, create a well in the center with your fingers. This will help hold the raspberry preserves in place and create a nest-like shape for the meringue topping.
- To speed up the cooling process of the muffin pans between batches, run cold water on the back of the pan. This will allow you to start the next batch sooner without waiting for the pan to cool naturally.
- If you’re concerned about using raw egg whites in the meringue, consider substituting with a cream cheese frosting by mixing softened cream cheese, sugar, lemon juice, and cool whip for a safe and delicious alternative topping.
Equipment
- Electric Mixer with Paddle Attachment – Essential for mixing ingredients to the specified consistency.
- Mini-Muffin Pans (12-count) – Needed for forming the cookie baskets.
- Pastry Bag or Large Ziplock Bags – For piping the meringue topping onto the baskets.
