Description
Delightful Meringue Shell Cookies, also known as Rakushki, are light, buttery pastries filled with walnut pieces. These shell-shaped cookies feature a crisp meringue exterior that perfectly complements their tender interior, making them an exquisite treat for any occasion.
Ingredients
Scale
For the 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:
- 3 egg whites (room temperature)
- 3/4 cup granulated sugar
For Decoration:
- 1 1/2 cups walnut pieces (approx. 3 pieces per cookie)
Instructions
- Prepare the Dough: In a large mixing bowl, blend the softened unsalted butter with sour cream until smooth and creamy. Add the 3 egg yolks one at a time, mixing thoroughly after each addition. Gradually incorporate the all-purpose flour to form a soft, pliable dough. Wrap the dough in plastic wrap and chill it in the refrigerator for about 30 minutes to firm up.
- Make the Meringue: While the dough chills, beat the 3 egg whites in a clean, dry bowl until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff, glossy peaks are achieved. This meringue will be used to create the delicate shell topping for the cookies.
- Assemble and Bake the Cookies: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Cut the dough into rounds or shell shapes as preferred. Place the dough shapes on a baking sheet lined with parchment paper. Pipe or spoon the prepared meringue over the dough, shaping it to form a shell-like cup. Press 3 walnut pieces gently into the center of each meringue-topped cookie. Bake in the preheated oven for 25-28 minutes until the dough is cooked through and the meringue is slightly golden and crisp on the edges. Remove from the oven and allow to cool completely before serving.
Notes
- Ensure egg whites are at room temperature before making meringue for best volume.
- Chilling the dough is critical for easier handling and better texture.
- Use a piping bag for neat meringue application.
- Store cookies in an airtight container to maintain crispness.
- These cookies can be made a day ahead and stored at room temperature.
