Meringue Shell Cookies (Rakushki) – Video
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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.
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)
*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.
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.
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 are so magical and pretty this time of year! Looking for more Christmas cookie ideas? Find all of our favorite cookies here.
Meringue Shell Cookies (Rakushki)
Ingredients
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
**Nutrition label shows values per cookie (1 batch makes 60 cookies)
Nutrition Per Serving
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.
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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Delicious cookies!! Made them for the first time – very light and not too sweet! The whole family loved them.
That’s wonderful, Yelena! Thank you for sharing.
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.
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.
Turned out lovely and everyone liked them! Wish I could post a pic!
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.
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?
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!) ;).
Hi,
I dint have stand up mixer, can I use hand mixer instead?
by the way your recipes are AWSOME!!!!
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.
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?
HI Emily, I haven’t tested that so I’m not sure how that would bake up with the cookies.
Love these Meringue Shell Cookies, but I would like to know why there is no salt in the dough?
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!
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.
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!
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.
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.
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.
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!
Hi Susan, I haven’t tried those substitutes yet to advise. But I think it’s worth experimenting with!
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
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?
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.
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.
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.
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.
Can I refrigerate the dough overnight?
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.
Hi Natasha
Can we freeze the meringue cookies
Thank you
Sandra
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.
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 👍
You’re welcome! I’m happy you enjoyed them!
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!
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.
Oh, MERRY CHRISTMAS
Merry Christmas!
Hi Natasha,
Could I replace the meringue with Dulce De Leche. If not it’s fine but just want to check?
Hello there, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
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
Hi Barbara, we are working on a cook book! Stay tuned!
They aren’t very pretty but, the are spectacular! I will be making them again but this time I will make them prettier 😍
I’m so happy you enjoyed that. Thank you for sharing that with us!
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
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.
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
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
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.
I love that you’ve made so many of our recipes! That’s so great! Thank you for that awesome feedback Neta!
This is the best cookies I ever done. I love meringue… Tks
Awww that’s the best! Thank you so much for sharing that with me!
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?
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.
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!
That’s just awesome!! Thank you for sharing your wonderful review, Karla!
Hi, does this dough taste similar to your “Finnish Meringue Cookies” ?
Hi Yuliya, maybe a little bit but it is a different dough.
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😁
Thank you Maria!
Can you still make the meringue shells cookie recipe with just a hand mixer ?
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
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!
Aww you’re so nice. Thank you!
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!
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
Hi Natasha! How far in advance can these be made and stored?
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
Okay great! Do they have to be covered and stored in an airtight container those couple of days?
Yes! We keep ours in a sealed container 🙂
Loved the shell cookies. I hope I can keep my hands off these till my new years guests arrive.
You are brave!:) Thank you for that wonderful review!
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!
That sounds amazing! Thank you for sharing this feedback with us, Victoria!
What is the best way of keeping them so they taste as good the next day? Thanks!
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.
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 🙂
You’re welcome! I’m so happy you enjoyed it! Merry Christmas!!
Omg, they taste so good! I think I overstuffed them with merengue as it came out of the shells, still the cookies are delicious!
I’m so happy you enjoyed that!! Thank you for the great review!
Hai. May i know if i could keep these cookies in airtight container at room temperature for a week atleast?
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.
Natasha can they be made as “Finnish Meringue Cookies” in a log and then cut instead of each cookie separate?
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!
They turned out wonderful! And very quick to make…:)
I’m so happy you enjoyed this recipe, Liya!
How far in advance can these be made?
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.
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 !!!
Thank you for sharing that with us!
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.
That’s so great! Thank you for sharing that with us, Ana-Maria!
Will these cookies turn out good without sour cream?? And butter substitue with non dairy butter
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!
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
Hello Patricia! I hope you enjoy the recipe, please let me know what you think. Thanks for following and sharing your encouraging comments!
One of the best cookies i have ever made/had. WOW.
Awesome, I’m so glad to hear that Zory! Thanks for sharing your excellent review!
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…
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!
What is the best way to store these cookies?
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.
So good!
I love all your recipes…keep them coming! Thank you for sharing them with us.
My pleasure, I’m happy to hear how much you’re enjoying the recipes Cristina! Thanks for following!
I’m absolutely in love with these cookies!
I’m glad you enjoy them so much Vera! Thanks for sharing!
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 😊
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.
Its very delicious. thank you for recipe natasha .love you.
My pleasure! I’m glad you love the recipe. Thanks for sharing!
Natasha- can these cookies be frozen?
Hi Betty, I would not try freezing them since they have meringue which will soften and become gooey in a moist environment.
Just made these with my kids and we loved them. Thanks for another great recipe.
You’re welcome Dina! I’m glad to hear your family enjoys the recipe. Thanks for sharing!
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
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.
Hi Natasha can I make this cookies ahead of time for example on Friday for Sunday?
Yes, that’s totally fine 😬. Have a very Merry Christmas!
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
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!) ;).
Hi! Do you think I could use pecans instead?? 🙂
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
I would like to make these this weekend. Do you think I could substitute plain yogurt for the sour cream?
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.
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!
You’re welcome Veronika! I’m happy to hear your family enjoys the recipe! Thanks for sharing your wonderful review and Merry Christmas!
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.
I’m glad to hear you enjoy the recipe Natalia! Thanks for sharing your helpful review with other readers!
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?
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 🙂
Csodálatosak ezek a sütik, de nem kell bele sütőpor, vagy szódabikarbóna?
These cookies don’t need baking soda nor baking powder. I hope you’ll give them a try 😬
Köszönöm szépen a gyors választ! Kellemes Karácsonyi Ünnepeket kivánok!
Merry Christmas to you as well 😬
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.
I’m glad to hear the recipe is a success! Thanks for sharing your great review with other readers!
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.
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’
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..
I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your wonderful review!
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.
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.
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.
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 🙂
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!
I hope you love them! Please do let me know what you think Beth!
These cookies are so delicious! They also look very pretty and dainty with meringue and walnuts inside.
I’m glad you enjoy the recipe Liliana! Thanks for sharing your great review!
Thank u natasha for great reverie, made today turn so good, big thanks! God bless!
You’re welcome Roux! I’m glad to hear you enjoy the recipe! Thanks for sharing!
Amazing recipe!👍
Thanks Melissa! I’m glad you like it! 🙂
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!
You’re welcome Lavinia! I’m glad to hear the recipe is a success! Thanks for sharing your great review with other readers!
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.
I’m so glad to hear how much you enjoy the recipe Rosie! Thanks for sharing your wonderful review with other readers!
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.
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!
Hi Natasha,
Can i use Pecans instead of Walnuts?
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 🙂
Would I still be able to make these without a stand mixer? Thanks
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.
Bonjour, combien de temps se conservent ces biscuits?
Une francaise qui suit toutes vos recettes
Le traducteur a fait des siennes….. :-/
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.
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.
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!
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.
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 🙂