These Ukrainian meringue shell cookies remind me of the kind of treats you find cooling on a grandmother’s table after Sunday lunch. The dough is buttery and tender, and the meringue inside bakes up light and crisp.
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Why This Recipe Stands Out
I love making these Ukrainian Meringue Shell Cookies when I want something that feels both homey and elegant. Here’s what makes them special:
- Buttery, Tender Dough: The dough is rich with butter and a touch of sour cream, giving it that soft, melt-in-your-mouth texture that feels comforting and classic.
- Light, Airy Meringue: The meringue bakes up crisp on the outside and soft inside, just like the delicate topping on these Mini Pavlovas With Mascarpone And Fresh Berries. It’s sweet but never heavy.
- Beautiful Shell Shape: Folding the dough around the meringue creates a lovely shell-like cookie that looks fancy without any special tools. They’re the kind of treat that always gets a “wow” when you bring them out.
- Quick to Bake: These cookies only need about 10 minutes in the oven, which means you can have a batch ready in no time. Perfect for when you want something homemade but don’t want to spend all day baking.
- A Taste of Tradition: These cookies carry that same old-world charm as a Peach Pavlova—simple ingredients, beautiful results, and a touch of sweetness that feels timeless.
Key Ingredients
- Flour – All-purpose flour gives the cookies structure and a tender crumb. It’s the base that holds the buttery dough together.
- Salt – A small amount of salt balances the sweetness and brings out the buttery flavor in the dough.
- Butter – Cold, grated butter creates a crumbly, flaky texture. I like using unsalted butter so I can control the salt level.
- Sour Cream – Adds moisture and a slight tang that keeps the dough soft and easy to roll out. Greek yogurt can work in a pinch.
- Egg Yolks – Enrich the dough and give it a smooth, cohesive texture. They also help with that golden color when baked.
- Sugar – Sweetens the meringue and helps it whip up glossy and stable. Fine granulated sugar works best for smooth peaks.
- Cornstarch – Keeps the meringue light and crisp by absorbing extra moisture. It also helps prevent weeping after baking.
- Egg Whites – The base of the meringue. When whipped, they create that airy, cloud-like filling inside each cookie.
- Cream of Tartar – Stabilizes the egg whites so the meringue holds its shape. A few drops of lemon juice can be used instead.
- Vanilla Extract – Adds a warm, sweet aroma to the meringue. You can swap it for almond extract for a slightly different flavor.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Flavor Options: I like to swap vanilla for almond or lemon extract when I want a different aroma. You can even add a touch of orange zest to the dough for a bright note.
- Filling Ideas: Try sprinkling a bit of crushed nuts or mini chocolate chips over the meringue before folding the dough. It adds a little texture and surprise inside each cookie. For a truly authentic recipe, before spreading meringue on a dough, put 1 walnut in the center.
- Topping Choices: I usually dust them with powdered sugar, but you can drizzle melted chocolate or a simple glaze once they’ve cooled. It makes them look extra pretty for serving.
How to Make Ukrainian Meringue Shell Cookies
Step 1: In a large bowl, combine flour and salt. Grate chilled butter over the mixture and use your hands to mix until crumbly.
Step 2: Add egg yolks and sour cream. Mix with a spatula, then knead gently with your hands until the dough is smooth and uniform.
Step 3: Weigh the dough and divide it into 26–28 small balls, about 23–24 grams each. Place them on a baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour.
Step 4: While the dough chills, prepare the meringue. In a medium bowl, whisk together sugar and cornstarch.
Step 5: In a large bowl, beat egg whites with a mixer until frothy. Add cream of tartar and continue beating until soft peaks form.
Step 6: Gradually add the sugar and cornstarch mixture while beating until stiff peaks form. Add vanilla and mix briefly to combine.
Step 7: Preheat the oven to 395°F and line a baking sheet with parchment paper.
Step 8: Remove the dough from the refrigerator. Roll each ball into a thin disk about 1–2 millimeters thick.
Step 9: Place a heaping teaspoon of meringue in the center of each disk. Fold the dough over the filling and crimp the edges closed. Pinch the ends to form a shell shape.
Step 10: Arrange the cookies on the prepared baking sheet, leaving about 2 inches between them.
Step 11: Bake for 10 minutes or until the edges turn light golden brown.
Step 12: Remove from the oven and let cool slightly. Dust with powdered sugar before serving.
For full list of ingredients and instructions, see recipe card below.
Frequently Asked Questions
Yes. You can prepare the dough a day in advance and keep it covered in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 10 minutes so it’s easier to roll out.
This usually happens if the dough is too warm or rolled too thick. Make sure the dough is well-chilled before shaping and keep the disks thin so they bake evenly.
They’re ready when the edges turn lightly golden and the meringue looks set but not browned. It only takes about 10 minutes, so keep an eye on them near the end.
Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them for up to a month and thaw at room temperature before serving.
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Recipe
Ukrainian Meringue Shell Cookies
Ingredients
- 2 ⅔ c flour (330 g)
- ¼ teaspoon salt
- 1 ½ sticks butter (180g), + 1 tbsp
- ⅓ c sour cream (100 g) , + 1 tbsp
- 3 eggs yolks and whites separated
- 1 tablespoon powdered sugar for sprinkling
For the Meringue:
- 1 cup sugar (200 g)
- 1 tablespoon corn starch (15 g), + 1 tsp
- 3 egg whites
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla
Instructions
- In a big bowl, add flour and salt. Grate chilled butter over it. Mix everything with your hands until a crumbly mixture forms.
- Add egg yolks and sour cream, and continue mixing first with a spatula and then with your hands until you have a smooth, uniform dough.
- Divide the dough into 26-28 balls. Each ball should weigh about 23-24 g (about ¾ oz) or roughly be the size of a golf ball. Place the dough ball on a medium baking sheet, cover with a plastic wrap and refrigerate for at least 1 hour.
- Meanwhile, prepare the meringue. In a medium bowl, whisk sugar and cornstarch.
- In a large bowl, add room temperature egg whites and whip with a mixer until frothy. Add cream of tartar and whip until soft peaks. Slowly add in sugar and cornstarch mixture, continuing whipping until you reach stiff peaks.
- Add vanilla extract and whip for a few more seconds until vanilla is mixed in.
- Preheat the oven to 395 F and line a baking sheet with parchment paper.
- Remove the dough from the fridge and roll each ball into a very thin disk, about 1-2 millimeters thick.
- Place a heaping teaspoon of meringue into the center of a disk and fold the dough over the filling, crimping the edges closed. Then crimp the two ends of the pastry to resemble a shell.
- Place the shells on a baking sheet, leaving about 2 inches between them. You can fit about 12 cookies at a time.
- Bake for 10 minutes or until the edges of the cookies start to brown.
- Remove from the oven and sprinkle with powdered sugar.
Notes
- Weigh the whole dough ball and divide into 26-28 balls, about 23-24 grams (about ¾ oz).
- Keep the butter cold. Grating chilled butter into the flour helps create a tender, flaky dough that’s easy to roll out.
- Don’t skip chilling the dough. The rest time in the fridge helps the cookies hold their shape and prevents spreading while baking.
- Roll the dough thin. Aim for about 1–2 millimeters so the cookies stay light and crisp without overpowering the meringue.
- Use room temperature egg whites. They whip up faster and hold more air, giving the meringue a stable, glossy texture.
- Add sugar slowly. Gradually incorporating the sugar and cornstarch mixture ensures the meringue stays smooth and doesn’t collapse.
- Avoid overbaking. The cookies should be lightly golden around the edges but still pale on top for the best texture.
- Work in batches. Keep unbaked dough balls in the fridge while shaping others so they stay firm and easy to handle.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Mashka says
I wanna try, looks delicious. Is it really easy to make?
Rehoboth says
Nice Post Thanks