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Meringue Shell Cookies (Rakushki) – Video

Meringue Shell Cookies have a crisp ribbon of meringue and soft crumbly center. These walnut meringue cookies are completely irresistible Christmas cookies! | natashaskitchen.com

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Meringue Shell Cookies have a crisp ribbon of meringue and soft crumbly center. Rakushki is the Russian word for “shells” and they do look like little shells with a treasure inside – the walnuts! These meringue cookies are lightly sweet and made perfect with a dusting of powdered sugar which makes them look and taste irresistible.

Each walnut meringue cookie is hand crafted so no two are exactly the same. These are charming and completely worth making. They take a little time because it turns out a big batch (60 cookies!), but the process is easy and therapeutic. Don’t let the number of cookies scare you off because they disappear quickly and are perfect for holiday gifting and munching (plus you can make them a few days ahead).

This is a treasure of a recipe and it comes from Tanya M., a friend from church who is known for these tasty cookies. Thanks Tanya!!

Watch How to Make Meringue Shell Cookies:


I’m confident these will become a new favorite cookie for many of you. They are that good! If you make these for Christmas, tag me on Instagram or Facebook to let me know. I would love to see all your pretty cookies.

Meringue Shell Cookies have a crisp ribbon of meringue and soft crumbly center. These walnut meringue cookies are completely irresistible Christmas cookies! | natashaskitchen.com

Ingredients for Shell Cookie Dough:

1 cup (16 Tbsp or 226 grams) unsalted butter, softened
1/2 cup sour cream
3 egg yolks, room temperature
2 1/2 cups all-purpose flour (315 grams) *measured correctly

For the Meringue Cookie Filling:

3 egg whites, room temperature
3/4 cup granulated sugar
1 1/2 cups walnut pieces (3 pieces per cookie)

Ingredients on the table for Meringue Shell Cookies, Rakushki

*To measure flour correctly, spoon flour into a dry ingredients measuring cup and level off the top with the blunt edge of knife.

*Watch our easy video tutorial on how to measure correctly

How to Make Cookie Dough:

Prep: Preheat Oven to 350˚F. Line a 3/4 baking sheet with parchment (or use 2 regular baking sheets)

1. In the bowl of a stand mixer fitted with paddle attachment, mix together: 16 Tbsp butter, 3 egg yolks, 1/2 cup sour cream and mix medium/low speed just until combined. It won’t be smooth and that’s ok.

2. Add 2 cups flour and add the last 1/2 cup slowly just until the dough is no longer sticking to your fingertips. When dough is ready, turn it out onto floured work surface then wash and dry your mixing bowl and make your meringue.

Six photos of dough for meringue shell cookies being made and shaped

How to Make Meringue Cookie Filling:

1. In the bowl of your stand mixer, beat 3 room temperature egg whites on high speed 1 minute until thick and foamy. With the mixer on, slowly and gradually add 3/4 cup sugar. Once the sugar is all in, continue beating on high speed for 5 minutes or until the meringue forms stiff peaks when you slowly pull up the whisk.

Four photos of egg whites being beaten

Tanya’s tip: When you insert and push a spoon through the meringue, it should feel firm.

How to Assemble Meringue Shell Cookies:

1. While meringue is mixing, divide cookie dough into 4 pieces and roll each into a log. Cut each log into 15 equal pieces and roll them into balls between your hands. Roll each ball with a rolling pin into a 2″ diameter circle.

2. Dollop a teaspoon of meringue into the center of each rolled cookie then fold the cookie in half and in half again then lay it on it’s side on the lined baking sheet. Space cookies at least 1/2″ apart.

3. Stuff 3 walnut pieces into the meringue of each cookie then bake at 350˚F for 25 to 30 minutes or until edges are golden brown. Transfer to a wire rack to cool to room temperature before dusting with powdered sugar.

Meringue Shell Cookies have a crisp ribbon of meringue and soft crumbly center. These walnut meringue cookies are completely irresistible Christmas cookies! | natashaskitchen.com

Meringue Shell Cookies have a crisp ribbon of meringue and soft crumbly center. These walnut meringue cookies are completely irresistible Christmas cookies! | natashaskitchen.com

Meringue shell cookies are so magical and pretty this time of year! Looking for more Christmas cookie ideas? Find all of our favorite cookies here. 

Our long-awaited cookbook is here! Order now

Meringue Shell Cookies (Rakushki)

4.93 from 64 votes
Author: Natasha of NatashasKitchen.com
Meringue Shell Cookies have a crisp ribbon of meringue and soft crumbly center. These walnut meringue cookies are completely irresistible Christmas cookies! | natashaskitchen.com
Meringue Shell Cookies have a crisp ribbon of meringue and soft crumbly center. These cookies are lightly sweet and made perfect with a dusting of powdered sugar which makes them look and taste irresistible.
Prep Time: 1 hour
Cook Time: 28 minutes
Total Time: 1 hour 28 minutes

Ingredients 

Servings: 60 shell cookies

For The Shell Cookie 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 Cookie Filling:

  • 3 egg whites, room temperature
  • 3/4 cup granulated sugar
  • 1 1/2 cups walnut pieces, 3 pieces per cookie

Instructions

How to Make the Cookie Dough:

  • !Prep: Preheat Oven to 350˚F. Line a 3/4 baking sheet with parchment (or 2 regular half sheets)
  • In the bowl of a stand mixer fitted with paddle attachment, add: 16 Tbsp butter, 3 egg yolks, 1/2 cup sour cream and mix medium/low speed just until combined. It won't be smooth.
  • Add 2 cups flour and add the last 1/2 cup slowly just until dough is no longer sticking to clean fingertips. When dough is ready, turn it out onto floured work surface then wash and dry your mixing bowl and make your meringue:

How to Make Meringue Cookie Filling:

  • In the bowl of your stand mixer, beat 3 room temperature egg whites on high speed 1 minute until thick and foamy. With the mixer on, slowly and gradually add 3/4 cup sugar. Once sugar is all in, continue beating on high for 5 min or until the meringue forms stiff peaks.

How to Assemble Meringue Shell Cookies:

  • While meringue is mixing, divide cookie dough into 4 pieces and roll each into a log. Cut each log into 15 equal pieces and roll them into balls between your hands. Roll each ball with a rolling pin into a 2" diameter circle.
  • Dollop a teaspoon of meringue into the center of each round then fold the cookie n half and in half again and lay it on it's side on the lined baking sheet. Space cookies at least 1/2" apart.
  • Stuff 3 walnut pieces into the meringue of each cookie then bake at 350˚F for 25 to 30 minutes or until edges are golden brown. Transfer to wire rack to cool to room temp before dusting with powdered sugar.

Notes

*To measure flour correctly, spoon flour into a dry ingredients measuring cup and level off the top with the blunt edge of knife.
**Nutrition label shows values per cookie (1 batch makes 60 cookies)

Nutrition Per Serving

82kcal Calories6g Carbs1g Protein5g Fat2g Saturated Fat18mg Cholesterol5mg Sodium25mg Potassium2g Sugar120IU Vitamin A0.1mg Vitamin C8mg Calcium0.4mg Iron
Nutrition Facts
Meringue Shell Cookies (Rakushki)
Amount per Serving
Calories
82
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
18
mg
6
%
Sodium
 
5
mg
0
%
Potassium
 
25
mg
1
%
Carbohydrates
 
6
g
2
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
120
IU
2
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
8
mg
1
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Cookies, Dessert
Cuisine: Russian, Ukrainian
Keyword: Meringue Shell Cookies, Rakushki
Skill Level: Easy
Cost to Make: $8-$10
Calories: 82

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

We had our Christmas music going making these with the “help” of my 2 1/2 year old. She was so eager to roll some of that dough. Her cookies didn’t resemble shells, but everyone starts somewhere lol.

A little girl sitting at a table playing with play dough

Meringue Shell Cookies have a crisp ribbon of meringue and soft crumbly center. These walnut meringue cookies are completely irresistible Christmas cookies! | natashaskitchen.com

Do you have any Christmas traditions that happen every year? I’d love to hear all about it in a comment below!

P.S. If you’re up for trying something new, these meringue cookies won’t disappoint. Have a beautiful Christmas season, my friends.

Loads of Love,

Natasha

Meringue Shell Cookies have a crisp ribbon of meringue and soft crumbly center. These walnut meringue cookies are completely irresistible Christmas cookies! | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Yelena
    November 25, 2023

    Delicious cookies!! Made them for the first time – very light and not too sweet! The whole family loved them.

    Reply

    • NatashasKitchen.com
      November 25, 2023

      That’s wonderful, Yelena! Thank you for sharing.

      Reply

  • Julia
    August 6, 2023

    Hi!
    I have found I get better results when I use egg whites that are cold as opposed to room temp ones. I don’t know if I’m the only one that but it never seems to hold a peak when I use room temp ones.

    Reply

    • NatashasKitchen.com
      August 6, 2023

      Hi Julia! That’s great that the cold egg whites are working for you.
      Egg white proteins behave better at room temperature because they are more stretchy and flexible than when they are cold. But I’ve noticed eggs will separate better when cold (meaning separating the egg yolk from the whites). I wonder if it’s possible that some traces of egg yolks got into your eggs whites when you tried separating them at room temperature and that may be why you are getting better results with cold eggs.

      Reply

  • Katia
    July 2, 2023

    Turned out lovely and everyone liked them! Wish I could post a pic!

    Reply

    • Natasha's Kitchen
      July 3, 2023

      I’m glad it was a success! Feel free to share some photos on our Facebook page or group, we’d love to see them.

      Reply

  • Luisa
    December 17, 2022

    These are wonderful. I’ve made this recipe a few times. I’m planning on making 3 batches this year. Could I use a cookie cutter to speed things up?

    Reply

    • Natashas Kitchen
      December 17, 2022

      Hi Luisa, I think that would work great! 🙂 Just make sure it is about the same sized ring – these tend to unfold and inflate too large in the oven when they are over-sized (I’ve tried!) ;).

      Reply

  • Tatyana 216 3867561
    May 4, 2022

    Hi,
    I dint have stand up mixer, can I use hand mixer instead?
    by the way your recipes are AWSOME!!!!

    Reply

    • Natashas Kitchen
      May 4, 2022

      Hi Tatyana, yes it would work with a hand mixer, but you will probably need to mix with a stiff mixing spoon towards the end of the cookie dough since it will be too thick for the egg beater attachment on a hand mixer. Also, for the meringue, follow the same process (beat egg whites first 1 minute then gradually and slowly add sugar) and you may need to beat the whites a little longer since an electric hand mixer is not as efficient in whipping meringue as a stand mixer.

      Reply

  • Emily
    January 4, 2022

    I had a question. Do you think that I will be able to use dulce de leche with walnuts as the filling? And if so will the cookies come out soft as described?

    Reply

    • Natasha
      January 4, 2022

      HI Emily, I haven’t tested that so I’m not sure how that would bake up with the cookies.

      Reply

  • Patricia Banich
    December 30, 2021

    Love these Meringue Shell Cookies, but I would like to know why there is no salt in the dough?

    Reply

    • Natashas Kitchen
      December 30, 2021

      Hi Patricia, we believe we found the perfect balance without it! If you decided to experiment with it, I’d love to know how you like that!

      Reply

  • Lana May
    December 6, 2021

    The cookies turned out reasonably well, buttery, soft and airy, with a crunch of nuts. However, after a first batch came out of the oven, I realized it was a bit on the dry side and the flavor was just ok, somewhat one dimensional and bland, for my taste. So for second batch I put in more filling than a teaspoon and stuck one dried sour cherry in a meringue of each cookie along with nuts, and I baked them 5 minutes less. In my opinion, it greatly improved the flavor and texture.
    I will definitely make this recipe again , but with addition of dried cherries and I will also add some vanilla next time, and maybe some sugar in a dough with bit of salt.

    Reply

    • Natasha
      December 6, 2021

      Hi Lana, the dusting of powdered sugar at the end is important as well since the dough isn’t overly sweet. I like the idea of adding the cherry. Thanks for sharing your feedback!

      Reply

      • Lana Maydanyuk
        December 13, 2021

        I didn’t skip the powdered sugar. But these cookies turned out better, in my opinion, with addition of vanilla, sugar, salt and dried cherries.

        Reply

  • Donna
    December 6, 2021

    Hi Natasha,
    I’m planning to make the meringue cookies. Can they be made a ahead of time and stored and last a while? If so what’s the best way.

    Reply

    • Natasha's Kitchen
      December 6, 2021

      Hi Donna, once they are all finished and powdered with sugar, keep them at room temperature for 2-3 days. They still taste good up to 5 days later but the meringue doesn’t stay crispy that long. Keep them away from humidity and do not refrigerate or freeze since the humidity in the freezer will soften the meringue.

      Reply

  • Susan Ward
    December 2, 2021

    What can I substitute for the walnuts (and not another nut), does chocolate or a fruit jam work? I love walnuts but not everyone in my family does!

    Reply

    • Natasha's Kitchen
      December 2, 2021

      Hi Susan, I haven’t tried those substitutes yet to advise. But I think it’s worth experimenting with!

      Reply

  • Natasha Owen
    December 2, 2021

    Hi Natasha, I have made quite a few of your recipes, the cheesecake and the tiramisu are just to die for! I was looking forward to the meringue shell cookies and unfortunately the result was not as good. Firstly, I don’t have a food mixer so did everything by hand. As a result my dough was not pliable, I couldn’t fold it to shape. I then decided to put it into the refrigerator as I normally do with the shortcrust pastry and it helped. However, I still found that folding the pastry into shape was not easy and just fiddly. I need a lot of practice making it look nice. It was time consuming because of that, although it tasted good. I will still keep trying your other recipes. Best regards, Natasha

    Reply

    • Natasha
      December 2, 2021

      Hi Natasha, I’m sorry to hear these didn’t work out for you. One thing is to make sure to measure the flour correctly since too much flour would make the dough dry and difficult to roll. Since you are not using a mixer, it could also be due to undermining the dough. Did the dough look the same as what was shown in the photos and video?

      Reply

  • Sarah
    November 29, 2021

    Recipe said to add 1 teaspoon of meringue to the cookie. That meant a lot of left over meringue. It also meant the cookies were tasteless with just 1 teaspoon.
    So much time spent on these.
    Probably won’t make again.

    Reply

    • Natasha
      November 30, 2021

      Hi Sarah, these normally have plenty of flavor – did you possibly cut the sugar in them? If you overfill them, it leaks out and gets lost on the baking sheet. Also, this recipe should make 60 cookies – if you make them larger and get less cookies, you would want to use more meringue.

      Reply

  • Tati
    October 24, 2021

    Hi,
    I just baked these at 250 degrees for 25 minutes. Unfortunately they came out dry. I have a gas oven and wonder if that is why.

    Reply

    • Natasha's Kitchen
      October 25, 2021

      Hi Tati, it sounds like they were over-baked which would cause them to seem dry. Also, be sure to beat the meringue adequately so it forms properly in the oven.

      Reply

  • V
    February 12, 2021

    Can I refrigerate the dough overnight?

    Reply

    • Natashas Kitchen
      February 12, 2021

      Hi V, since meringue is pretty finicky and doesn’t do well with humidity, I can’t say the recipe will turn out when refrigerated overnight.

      Reply

  • Sandra
    February 5, 2021

    Hi Natasha
    Can we freeze the meringue cookies
    Thank you
    Sandra

    Reply

    • Natashas Kitchen
      February 5, 2021

      Hi Sandra, I don’t recommend freezing these cookies. We keep them away from humidity, don’t refrigerate or freeze since the freezer’s humidity will soften the meringue. I hope this helps.

      Reply

  • Yevgeniya T
    December 25, 2020

    Natasha, I just made those cookies. They are so good and looke beautiful. Thank you very much for the recipe. I already try some of your recipes, all of them were great 👍

    Reply

    • Natashas Kitchen
      December 26, 2020

      You’re welcome! I’m happy you enjoyed them!

      Reply

  • Robin
    December 13, 2020

    Made a half batch as 40 seemed a lot. Hand formed the circles as my counter was full. They took some time to make as the meringue was oozing out. Baking took 32 minutes to turn golden brown. Don’t know if they cooked too long, but they seem dry. Flavor is unique – not really sweet as some other cookies, but not bad. Thanks for the recipe!

    Reply

    • Natasha
      December 14, 2020

      Hi Robin, it sounds like they were over-baked which would cause them to seem dry. Also, be sure to beat the meringue adequately so it forms properly in the oven.

      Reply

  • Jatavious Grant
    December 10, 2020

    Oh, MERRY CHRISTMAS

    Reply

    • Natasha's Kitchen
      December 10, 2020

      Merry Christmas!

      Reply

  • Jatavious Grant
    December 10, 2020

    Hi Natasha,

    Could I replace the meringue with Dulce De Leche. If not it’s fine but just want to check?

    Reply

    • Natasha's Kitchen
      December 10, 2020

      Hello there, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Barbara Pilipie
    December 9, 2020

    Natasha,
    I love all your cookies as they are unique recipes. Are you to put a cookbook together??All your food recipes are very special!!! Merry Christmas

    Reply

    • Natashas Kitchen
      December 9, 2020

      Hi Barbara, we are working on a cook book! Stay tuned!

      Reply

  • Idalina Gomes
    November 17, 2020

    They aren’t very pretty but, the are spectacular! I will be making them again but this time I will make them prettier 😍

    Reply

    • Natashas Kitchen
      November 17, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Jc
    November 14, 2020

    I really really would love to make these as thos seem to be a perfect dessert idea after i made your tiramisu cake. Will this somewhat work to be gluten free by using a gluten free flour?

    Thanks,
    Jc

    Reply

    • Natashas Kitchen
      November 14, 2020

      Hi JC, I haven’t tested this with gluten-free substitutions, but one of our readers wrote a successful attempt. I haven’t tested that. I would love to know how you like that if you experiment.

      Reply

  • Iryna
    September 11, 2020

    Hi Natasha !!!! You are amazing cook !!! Those cookies are absolutely beautiful I made them many times !!! Also I made lots of your salads and desert ( rogalyki one of the best ) thanks a lot for your lovely website , I share with my friends and they also love it !!! God bless you

    Reply

    • Natashas Kitchen
      September 11, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Neta
    May 22, 2020

    What a delight! These cookies are just excellent. I made them for the first time and everything came out perfect. Hand mixer worked very well for me. I did not put them in air tight container so over night they became less crispy but not a tiny bit less tasty. Just a bit different. My family cannot wait for me to try to make your other recipes. So far I made Bird’s milk jello cake and Tiramisu. All these are now our family favorite. Thanks a lot for your great spirit and imagination.

    Reply

    • Natashas Kitchen
      May 22, 2020

      I love that you’ve made so many of our recipes! That’s so great! Thank you for that awesome feedback Neta!

      Reply

  • Nada
    April 2, 2020

    This is the best cookies I ever done. I love meringue… Tks

    Reply

    • Natashas Kitchen
      April 2, 2020

      Awww that’s the best! Thank you so much for sharing that with me!

      Reply

  • Lidiya
    February 21, 2020

    Yum! I love how crumbly the cookie comes out.. is there a name for that type of cookie dough? I’m trying to find a cookie recipe that has that texture but maybe like a raspberry jam filling? Do you think I’d be able to use jam instead or meringue using this recipe?

    Reply

    • Natasha
      February 22, 2020

      Hi Lidiya, I haven’t figured out the name of the dough either – I have wondered the same thing myself. I haven’t tested it through but I think it’s worth experimenting with jam. If you test that out, please let me know how it goes.

      Reply

  • Karla Schlaefli
    December 21, 2019

    Ok I would give these 10 stars if I could! I just labeled these “Keeper” and put in my holiday file. I love cookies that are not too sweet, and once I read the recipe I knew these would not disappoint! I made them today and already had 3. They ring every bell, and remind me of the dessert tables at every church pot luck growing up. (Lots of Eastern European ancestry in my family). I need to make my husband hide them. Thank you and Merry Christmas!

    Reply

    • Natashas Kitchen
      December 21, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Karla!

      Reply

      • Yuliya
        March 28, 2020

        Hi, does this dough taste similar to your “Finnish Meringue Cookies” ?

        Reply

  • Maria
    December 19, 2019

    These look amazing. But, I’m going to roll out the dough and use a glass like I do for pierogi. I was just making pierogi and then saw this re dope recipe. You have great hair😁

    Reply

  • Stephanie
    December 18, 2019

    Can you still make the meringue shells cookie recipe with just a hand mixer ?

    Reply

    • Natashas Kitchen
      December 18, 2019

      Hi Stephanie, yes it would work with a hand mixer, but you will probably need to mix with a stiff mixing spoon towards the end of the cookie dough since it will be too thick for the egg beater attachment on a hand mixer. Also, for the meringue, follow the same process (beat egg whites first 1 minute then gradually and slowly add sugar) and you may need to beat the whites a little longer since an electric hand mixer is not as efficient in whipping meringue as a stand mixer

      Reply

  • Svetlana Schulte
    September 3, 2019

    Natasha, all your recopies are fantastic! Perfect every time! It is a true joy to watch you bake and cook. Your smile always brighten my day!

    Reply

    • Natashas Kitchen
      September 4, 2019

      Aww you’re so nice. Thank you!

      Reply

  • Inna
    August 21, 2019

    Hi Natasha!

    I’m excited to try this recipe but I’d love to know, can you make the dough ahead of time and freeze it for later use? Thanks!

    Reply

    • Natashas Kitchen
      August 21, 2019

      Hi Inna, once they are all finished and powdered with sugar, keep them at room temperature for 2-3 days. They still taste good up to 5 days later but the meringue doesn’t stay crispy that long. Keep them away from humidity and do not refrigerate or freeze since the humidity in the freezer will soften the meringue

      Reply

  • Vika
    March 11, 2019

    Hi Natasha! How far in advance can these be made and stored?

    Reply

    • Natashas Kitchen
      March 12, 2019

      Hi Vika, once they are all finished and powdered with sugar, keep them at room temperature for 2-3 days. They still taste good up to 5 days later but the meringue doesn’t stay crispy that long. Keep them away from humidity and do not refrigerate or freeze since the humidity in the freezer will soften the meringue

      Reply

      • Vika
        March 13, 2019

        Okay great! Do they have to be covered and stored in an airtight container those couple of days?

        Reply

        • Natashas Kitchen
          March 13, 2019

          Yes! We keep ours in a sealed container 🙂

          Reply

  • Lisy
    December 27, 2018

    Loved the shell cookies. I hope I can keep my hands off these till my new years guests arrive.

    Reply

    • Natashas Kitchen
      December 27, 2018

      You are brave!:) Thank you for that wonderful review!

      Reply

  • Victoria
    December 26, 2018

    These cookies are a favorite with our family and everyone else that we share them with. I added white whole wheat flour to mine and they worked out great! I found it helpful to add 1/4 teaspoon cream of tartar to the whites when they are frothy and also replacing half the amount of sugar required for the whites with powdered sugar because it really helped keep them stable. (I was making a few batches of cookies all at once) A piping bag really speeds up the process of spooning the meringue onto the rolled out dough. I’ve also made this recipe Gluten-free with fabulous results! Thank you so much for a great recipe!

    Reply

    • Natashas Kitchen
      December 26, 2018

      That sounds amazing! Thank you for sharing this feedback with us, Victoria!

      Reply

  • Inessa
    December 26, 2018

    What is the best way of keeping them so they taste as good the next day? Thanks!

    Reply

    • Natashas Kitchen
      December 26, 2018

      Hi Inessa, we keep ours in a sealed container. Once they are all finished and powdered with sugar, keep them at room temperature for 2-3 days. They still taste good up to 5 days later but the meringue doesn’t stay crispy that long. Keep them away from humidity and do not refrigerate or freeze since the humidity in the freezer will soften the meringue.

      Reply

  • Svetlana
    December 25, 2018

    This is so yummy. I made them for Christmas and everybody like them (especially me). They are almost gone 🙂 Thank you, Natasha and Merry Christmas 🙂

    Reply

    • Natashas Kitchen
      December 25, 2018

      You’re welcome! I’m so happy you enjoyed it! Merry Christmas!!

      Reply

  • Yulia
    December 21, 2018

    Omg, they taste so good! I think I overstuffed them with merengue as it came out of the shells, still the cookies are delicious!

    Reply

    • Natashas Kitchen
      December 21, 2018

      I’m so happy you enjoyed that!! Thank you for the great review!

      Reply

  • Shakila
    December 20, 2018

    Hai. May i know if i could keep these cookies in airtight container at room temperature for a week atleast?

    Reply

    • Natashas Kitchen
      December 20, 2018

      Hi Shakila, once they are all finished and powdered with sugar, keep them at room temperature for 2-3 days. They still taste good up to 5 days later but the meringue doesn’t stay crispy that long. Keep them away from humidity and do not refrigerate or freeze since the humidity in the freezer will soften the meringue.

      Reply

  • Liya
    September 11, 2018

    Natasha can they be made as “Finnish Meringue Cookies” in a log and then cut instead of each cookie separate?

    Reply

    • Natashas Kitchen
      September 11, 2018

      Hi Liya! I honestly haven’t tried that. It may be possible it just won’t resemble the “rakushki” shape. If you try it that way I’d love to hear how you like it!

      Reply

      • Liya
        September 27, 2018

        They turned out wonderful! And very quick to make…:)

        Reply

        • Natashas Kitchen
          September 27, 2018

          I’m so happy you enjoyed this recipe, Liya!

          Reply

  • Yelena Andruh
    July 20, 2018

    How far in advance can these be made?

    Reply

    • Natashas Kitchen
      July 20, 2018

      Hi Yelena! Once they are all finished and powdered with sugar, keep them at room temperature for 2-3 days. They still taste good up to 5 days later but the meringue doesn’t stay crispy that long. Keep them away from humidity and do not refrigerate or freeze since the humidity in the freezer will soften the meringue.

      Reply

  • Yelena Lepekhin
    July 10, 2018

    I’ve made these again and again and for weddings, parties, holidays, etc. These are a real crowd pleaser and so easy to make and OH SO DELICIOUS 😋! Love this recipe and in general all of Natasha’s Kitchen !!!

    Reply

    • Natashas Kitchen
      July 10, 2018

      Thank you for sharing that with us!

      Reply

  • Ana-Maria Roata
    June 30, 2018

    These cookies were delicious!
    I think that this recipe might be easier to get away with any minor mistakes. I loved the flaky crust so much! Also I found that adding other toppings, besides walnuts, work just as well.

    Reply

    • Natashas Kitchen
      June 30, 2018

      That’s so great! Thank you for sharing that with us, Ana-Maria!

      Reply

  • Oxy
    June 15, 2018

    Will these cookies turn out good without sour cream?? And butter substitue with non dairy butter

    Reply

    • Natasha
      June 15, 2018

      HI Oxy, I honestly haven’t tried those substitutions so it is difficult to guess. Since baking is so much of a science, I would have to try it before I could make a recommendation like that. If you experiment, let me know how it goes!

      Reply

  • Patricia
    May 31, 2018

    Hi Natasha,

    that looks so yummi. I am really looking forward to try this recipe. I also do have a foodblog called uhiesig (www.uhiesig.de) where I present a lot of international food. You blog is a real inspiration for russian/ukrain recipes.

    Keep on doing this awesome job and all the best.

    Greetings from Germany,
    Patricia

    Reply

    • Natasha's Kitchen
      May 31, 2018

      Hello Patricia! I hope you enjoy the recipe, please let me know what you think. Thanks for following and sharing your encouraging comments!

      Reply

  • Zory
    April 16, 2018

    One of the best cookies i have ever made/had. WOW.

    Reply

    • Natasha's Kitchen
      April 16, 2018

      Awesome, I’m so glad to hear that Zory! Thanks for sharing your excellent review!

      Reply

  • Ania
    March 1, 2018

    Natasha,
    What do you think about using this dough to make rogaliki? I made your cookies and they were delicious but so much work when it came to rolling them out and stuffing them with merengue. I really liked the pastry, though… So may rolling it out like a pizza and stuffing them with poppy seeds with walnuts or guava and cheese? I think it would work great… what do you think? Ps. I love your dessert recipes… I made maybe 8 of your cakes so far…

    Reply

    • Natasha
      natashaskitchen
      March 1, 2018

      Hi Ania, that could work but I haven’t tested those recipes with this dough. I do love this dough also! 🙂 I think it’s worth experimenting!

      Reply

  • Christine
    February 21, 2018

    What is the best way to store these cookies?

    Reply

    • Natasha
      natashaskitchen
      February 21, 2018

      Hi Christine, once they are all finished and powdered with sugar, keep them at room temperature for 2-3 days. They still taste good up to 5 days later but the meringue doesn’t stay crispy that long. Keep them away from humidity and do not refrigerate or freeze since the humidity in the freezer will soften the meringue.

      Reply

  • Lyuba
    February 5, 2018

    So good!

    Reply

  • Cristina
    January 18, 2018

    I love all your recipes…keep them coming! Thank you for sharing them with us.

    Reply

    • Natasha's Kitchen
      January 18, 2018

      My pleasure, I’m happy to hear how much you’re enjoying the recipes Cristina! Thanks for following!

      Reply

  • Vera
    January 17, 2018

    I’m absolutely in love with these cookies!

    Reply

    • Natasha's Kitchen
      January 17, 2018

      I’m glad you enjoy them so much Vera! Thanks for sharing!

      Reply

  • Diala
    January 15, 2018

    Hi Natasha,
    Thank you so much for this yummy recipe but just wondering whether I can make it with less butter? because I found it heavy for me but other than that it was so good 😊

    Reply

    • Natasha
      natashaskitchen
      January 15, 2018

      Hi Diala, I’m so glad you enjoyed the cookies! I haven’t experimented with these any other way. The butter helps to make the dough that perfect crumbly consistency.

      Reply

  • orkid
    January 2, 2018

    Its very delicious. thank you for recipe natasha .love you.

    Reply

    • Natasha's Kitchen
      January 2, 2018

      My pleasure! I’m glad you love the recipe. Thanks for sharing!

      Reply

  • Betty
    December 29, 2017

    Natasha- can these cookies be frozen?

    Reply

    • Natasha
      natashaskitchen
      December 29, 2017

      Hi Betty, I would not try freezing them since they have meringue which will soften and become gooey in a moist environment.

      Reply

  • Dina
    December 26, 2017

    Just made these with my kids and we loved them. Thanks for another great recipe.

    Reply

    • Natasha's Kitchen
      December 26, 2017

      You’re welcome Dina! I’m glad to hear your family enjoys the recipe. Thanks for sharing!

      Reply

  • Alona
    December 22, 2017

    Hi, Natasha, can you please write the temperature also in celcius degrees, I’m from Israel and I love 💕 your recipes a lot but I don’t have fahrenheit oven

    Reply

    • Natasha
      natashaskitchen
      December 23, 2017

      Hi Alona, that is a great suggestion but the only reason I don’t do that is so readers don’t get the two mixed up which could cause disastrous results, so I keep everything in Farenheight. Google has a quick and easy conversion tool when you type “farenheight to celcius” in the google search bar.

      Reply

  • Tetyana Synyuk
    December 22, 2017

    Hi Natasha can I make this cookies ahead of time for example on Friday for Sunday?

    Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Yes, that’s totally fine 😬. Have a very Merry Christmas!

      Reply

  • Ina
    December 22, 2017

    Hi Natasha, will it work if I roll out a sheet of dough and then use a cookie cutter instead of rolling out each individual cookie? Thanks, Ina

    Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Hi Ina, I think that would work great! 🙂 Just make sure it is about the same sized ring – these tend to unfold and inflate too large in the oven when they are over-sized (I’ve tried!) ;).

      Reply

  • Alina Markevych
    December 21, 2017

    Hi! Do you think I could use pecans instead?? 🙂

    Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      Hi Alina, I have tried pecans and they get a little too brown in the oven. They still taste great in there though and powdered sugar covers everything in the end so if what you have is pecans, it will work

      Reply

  • Jane
    December 21, 2017

    I would like to make these this weekend. Do you think I could substitute plain yogurt for the sour cream?

    Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      Hi Jane, I haven’t tried that substitution but if I were to experiment, I would try a plain Greek yogurt since it is most similar in flavor and consistency to sour cream.

      Reply

  • Veronika
    December 21, 2017

    Just made these cookies with my girls and they came out delicious. (Although my kids did struggle a bit with the rolling part at first, but nothing a little extra powdered sugar can’t hid)
    ***we tweaked half by adding a few pieces of broken peppermint candy canes, in order to add some holiday flavor and the where AMAZING!!!***
    The ones with walnuts where on point as well. Thanks Natasha!

    Reply

    • Natasha's Kitchen
      December 21, 2017

      You’re welcome Veronika! I’m happy to hear your family enjoys the recipe! Thanks for sharing your wonderful review and Merry Christmas!

      Reply

  • Natalia A Barokha
    December 21, 2017

    I have been making these for years, and i can probably eat the entire portion myself, they are that delicious. A trick to perfect the recipe it is to pinch the sides that way the the meringuie doesnt drip out on the baking dish, and it gives it more of a shell look. I partially twist the dough similiar to pelemini.

    Reply

    • Natasha's Kitchen
      December 21, 2017

      I’m glad to hear you enjoy the recipe Natalia! Thanks for sharing your helpful review with other readers!

      Reply

  • Victoria Wolford
    December 21, 2017

    These look great and I appreciate reading the comments of those who have tried them. I’m going to try them for Christmas. But …. I don’t need 60. Do you think it’d work if I halve or quarter the recipe?

    Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      Hi Victoria, I think it would still work to make half of the recipe. I would do 2/3 (2 egg whites) for the filling for simplicity 🙂

      Reply

  • Balogh Lajosné
    December 20, 2017

    Csodálatosak ezek a sütik, de nem kell bele sütőpor, vagy szódabikarbóna?

    Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      These cookies don’t need baking soda nor baking powder. I hope you’ll give them a try 😬

      Reply

      • Balogh Lajosné
        December 21, 2017

        Köszönöm szépen a gyors választ! Kellemes Karácsonyi Ünnepeket kivánok!

        Reply

        • Natasha
          natashaskitchen
          December 22, 2017

          Merry Christmas to you as well 😬

          Reply

  • Kseniya
    December 20, 2017

    These are so good. Mine weren’t as pretty as yours but they were absolutely delicious. Thank you for this amazing recipe! I like how they are not too sweet. Oh and mine took about 20 minutes in the oven but my oven is kind of small.

    Reply

    • Natasha's Kitchen
      December 20, 2017

      I’m glad to hear the recipe is a success! Thanks for sharing your great review with other readers!

      Reply

  • Susan Duran
    December 19, 2017

    Hi Natasha made the meringue cookies I couldn’t resist I ate 3 cookies these cookies are additive and delicious can’t wait for the family to try them,thanks for sharing. Susan in Cedar Creek, Tx.

    Reply

    • Natasha's Kitchen
      December 19, 2017

      You’re welcome Susan! I’m glad you enjoy the recipe as much as I do…. I hope your family does too. Thanks for sharing your review’

      Reply

  • Tiny
    December 19, 2017

    I made these a couple days ago and they are so so addicting. It took 28 min to bake in my oven. You gotta add the big chunks of nuts, so good, and they toast so nice in the oven.. made a few without nuts but they weren’t as pretty.. the kids ate them tho..my husband ate 10 when they came out of them oven. Yup they are that good.. will make again..

    Reply

    • Natasha's Kitchen
      December 19, 2017

      I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your wonderful review!

      Reply

  • Lauri
    December 19, 2017

    I made these and they are tasty. The cooking time is way off, though.25-30 min. is too long.At 20 min. they tasted almost burnt.Th meringue was brown.15 min. is more like it.(my oven cooks a bit low too).I also think next time I will try my Air bake cookie sheets.

    Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Hi Lauri, if they baked that quickly for you, I’m wondering if you were using a convection oven? Convection does bake considerably faster than conventional since the air is circulating.

      Reply

  • Cristina
    December 18, 2017

    Such a great recipe! That dough is absolutely gorgeous. The cookies are incredible delicate. I’m in awww after eating every one lol. Thank you so much. I was wondering if I could use the dough as pastry in tarts.

    Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Hi Cristina, I haven’t tried that but I think it would be worth an experiment! If you try it, let me know how it works out 🙂

      Reply

  • Beth Yodis
    December 18, 2017

    Beautiful! I was looking for something unique to add to my Christmas cookie list! This looks like it’ll be very tasty too! I’ll let you know how it goes!

    Reply

    • Natasha's Kitchen
      December 18, 2017

      I hope you love them! Please do let me know what you think Beth!

      Reply

  • Liliana
    December 17, 2017

    These cookies are so delicious! They also look very pretty and dainty with meringue and walnuts inside.

    Reply

    • Natasha's Kitchen
      December 18, 2017

      I’m glad you enjoy the recipe Liliana! Thanks for sharing your great review!

      Reply

  • Roux
    December 17, 2017

    Thank u natasha for great reverie, made today turn so good, big thanks! God bless!

    Reply

    • Natasha's Kitchen
      December 18, 2017

      You’re welcome Roux! I’m glad to hear you enjoy the recipe! Thanks for sharing!

      Reply

  • Melissa C
    December 17, 2017

    Amazing recipe!👍

    Reply

    • Natasha's Kitchen
      December 18, 2017

      Thanks Melissa! I’m glad you like it! 🙂

      Reply

  • Lavinia
    December 17, 2017

    I just made them and I actually toasted the nuts in the oven first and crushed them, and added them to the meringue:) Also added some vanilla sugar to the dough and the filling. The toasted nuts give it such amazing flavor. Thanks so much for this recipe!

    Reply

    • Natasha's Kitchen
      December 18, 2017

      You’re welcome Lavinia! I’m glad to hear the recipe is a success! Thanks for sharing your great review with other readers!

      Reply

  • Rosie
    December 17, 2017

    Another great and easy recipe, Natasha! The dough is reminiscent of my mother in law’s Polish Kieflies. I love that nutty, buttery aroma in the kitchen. (These are waaay less labor intensive than Kieflies) This may be a new family tradition for my husband and I to make these every holiday season.

    Reply

    • Natasha's Kitchen
      December 18, 2017

      I’m so glad to hear how much you enjoy the recipe Rosie! Thanks for sharing your wonderful review with other readers!

      Reply

  • Larisa
    December 17, 2017

    Greetings, Natasha and all the readers !
    Made these cookies last night …. by the end of the baking process I started regretting for not making the Finnish meringue cookies … these cookies took me over 2 hrs to get done… but they definitely taste differently from the Finnish meringue cookies and are very delicious and beautiful… the dough is perfect ! I thought I wasn’t going to make them anymore last night but after I tasted them I think I’ll make them again:-)
    Maybe I’ll try rolling out a big sheet of dough and cut out with a round cookie cutter instead of rolling each cookie individually next time. These cookies are definitely a fancy and delicious addition to my cookie collection.

    Reply

    • Natasha
      natashaskitchen
      December 17, 2017

      I’m so glad you loved the cookies!! They do take some time since it turns out a big batch (60 cookies!!). 🙂 I hope you have a wonderful Christmas!

      Reply

  • Ruth
    December 17, 2017

    Hi Natasha,

    Can i use Pecans instead of Walnuts?

    Reply

    • Natasha
      natashaskitchen
      December 17, 2017

      Hi Ruth, I have tried that and they get a little too brown in the oven. They still taste great in there though and powdered sugar covers everything in the end so if what you have is pecans, it will work 🙂

      Reply

  • Nicole
    December 16, 2017

    Would I still be able to make these without a stand mixer? Thanks

    Reply

    • Natasha
      natashaskitchen
      December 17, 2017

      Hi Nicole, yes it would work with a hand mixer, but you will probably need to mix with a stiff mixing spoon towards the end of the cookie dough since it will be too thick for the egg beater attachment on a hand mixer. Also, for the meringue, follow the same process (beat egg whites first 1 minute then gradually and slowly add sugar) and you may need to beat the whites a little longer since an electric hand mixer is not as efficient in whipping meringue as a stand mixer.

      Reply

  • Stéphanie
    December 16, 2017

    Bonjour, combien de temps se conservent ces biscuits?
    Une francaise qui suit toutes vos recettes

    Reply

    • Stéphanie
      December 16, 2017

      Le traducteur a fait des siennes….. :-/

      Reply

    • Natasha
      natashaskitchen
      December 16, 2017

      Hi, I tried to google translate your question ant it sounds like you are asking how long they keep? Once they are all finished and powdered with sugar, keep them at room temperature for 2-3 days. They still taste good up to 5 days later but the meringue doesn’t stay crispy that long. Keep them away from humidity and do not refrigerate or freeze since the humidity in the freezer will soften the meringue.

      Reply

  • Vicki
    December 15, 2017

    Hi Natasha those loot so good. I will make them next weekend. For this weekend I made your honey cake. My whole family loves honey cake. Thank you for amazing recipes. Keep them coming you are doing awesome job.

    Reply

    • Natasha's Kitchen
      December 15, 2017

      You’re welcome Vicki! I’m happy to hear how much you and your family are enjoying the recipes! Thanks for following and sharing your encouraging comments!

      Reply

  • Elena
    December 15, 2017

    Hey Natasha, these look really good! But the ingredients look almost exactly like the Finnish Meringue cookies, do they taste almost the same? Just running low on time and I don’t know which one to make if they taste almost exactly the same.

    Reply

    • Natasha
      natashaskitchen
      December 15, 2017

      Hi Elena, the two recipes have differences and result in a very different cookie texture and flavor. Note this one does not have baking soda and it also does not have sugar in the dough. I tried to replicate these shell cookies using the Finish meringue dough and it did not succeed because the dough was different and puffed up too much because of the baking soda. These are definitely worth trying 🙂

      Reply

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