Craving a sweet treat that’s as delightful to look at as it is to eat? These Easy Raindrop Meringue Shell Cookies are the perfect solution. Light, airy, and with a hint of sweetness, they bring a touch of whimsy to any dessert spread.
With just a few simple ingredients and steps, you can create these charming cookies that promise to be a hit at your next gathering. Let’s get baking!
Steps
- Preheat your oven to 350?F and prepare a baking sheet with parchment paper. In a stand mixer, combine softened butter, egg yolks, and sour cream using the paddle attachment. Mix on medium-low speed until the ingredients are just combined, even if the mixture is not entirely smooth.
- Gradually incorporate the flour into the mixture, starting with 2 cups and then adding the remaining 1/2 cup slowly. Continue mixing until the dough no longer sticks to your fingers. Once done, transfer the dough to a floured surface and clean your mixing bowl for the meringue preparation.
- In the clean stand mixer bowl, beat egg whites on high speed for about a minute until they become thick and foamy. Gradually add sugar while the mixer is running, and continue beating for another 5 minutes until the meringue forms stiff peaks when the whisk is lifted.
- While the meringue is being prepared, divide the cookie dough into four equal pieces and roll each into a log. Cut each log into 15 pieces, roll them into balls, and flatten each ball into a 2-inch circle using a rolling pin.
- Place a teaspoon of meringue in the center of each dough circle, then fold the dough over the meringue twice to form a quarter-circle shape. Arrange the cookies on the prepared baking sheet with at least 1/2 inch of space between them.
- Insert three walnut pieces into the meringue of each cookie. Bake in the preheated oven for 25 to 30 minutes until the edges turn golden brown. Let the cookies cool on a wire rack before dusting them with powdered sugar.
Ingredients
- 1 cup unsalted butter, softened (16 tablespoons or 226 grams)
- 1/2 cup sour cream
- 3 egg yolks, at room temperature
- 2 1/2 cups all-purpose flour (315 grams)
- 3 egg whites, at room temperature
- 3/4 cup granulated sugar
- 1 1/2 cups walnut pieces (approximately 3 pieces per cookie)
Nutritional Values
Calories: 4920 kcal | Carbs: 360 g | Protein: 60 g | Fat: 300 g | Saturated Fat: 120 g | Cholesterol: 1080 mg | Sodium: 300 mg | Potassium: 1500 mg | Sugar: 120 g | Vitamin A: 7200 IU | Vitamin C: 6 mg | Calcium: 480 mg | Iron: 24 mg
FAQ
- What are Meringue Shell Cookies (Rakushki)?
- Meringue Shell Cookies, known as Rakushki in Russian, feature a crisp meringue ribbon and a soft, crumbly center. They resemble little shells and contain walnuts as a delightful surprise inside.
- How many cookies does this recipe make, and can they be made in advance?
- This recipe yields approximately 60 cookies. They can be prepared a few days ahead, making them ideal for holiday gifting and snacking.
- What is the trick to achieving the perfect meringue texture?
- To ensure your meringue reaches the desired stiff peak stage, beat room temperature egg whites on high speed, gradually adding sugar. The mixture should form firm peaks when the whisk is lifted.
- How do you correctly measure flour for this recipe?
- For accurate flour measurement, spoon the flour into a dry measuring cup and level it off with the flat edge of a knife.
- Can these cookies be customized or decorated?
- Yes, once cooled, these cookies can be dusted with powdered sugar for an irresistible look and taste. They can also be customized with different nuts or additional decorations if desired.
Tips
- Measure Flour Accurately: Ensure you are measuring your flour correctly by spooning it into a measuring cup and leveling it off with a knife. This prevents the dough from becoming too dense or dry.
- Stiff Peaks for Meringue: When making the meringue, beat the egg whites until stiff peaks form. This means when you lift the whisk, the meringue should hold its shape without collapsing, ensuring a firm and fluffy texture.
- Space Cookies Properly: When placing the cookies on the baking sheet, make sure they are at least 1/2 inch apart to ensure even baking and prevent them from sticking together.
- Cool Before Dusting with Sugar: Allow the cookies to cool completely on a wire rack before dusting with powdered sugar to ensure a neat and even coating.
Equipment
- Stand Mixer with Paddle and Whisk Attachments
- Rolling Pin
- Baking Sheets (3/4 size or regular half sheets)
- Parchment Paper
- Wire Cooling Rack
