Meringue and Raspberry Baskets "Korzinki" - Корзинки

Instructions

1. Using a paddle attachment, beat 3 eggs with sugar on medium speed until even consistency (2-3 min).
2. Add softened butter and mix on medium/high speed until creamy even consistency (3-5 min).
3. Add baking soda and mayo and mix until well blended.
4. Add flour, 1 cup at a time. It should be a soft cookie dough consistency.
5. Use your hands to roll dough into gum-ball-sized circles of dough. Place dough into mini-muffin dishes.
6. Use your fingers to form a well in the dough. Bake for 10 minutes, or until edges are golden.
7. Tip cookies onto a clean towel to cool to room temperature. To make a second batch right away, cool the muffin pan first by running cold water on the back of the pan.
8. Once cookies are at room temperature, spread 1/2 tsp raspberry preserves on top of each one.
9. Put meringue in a pastry bag or use a large ziploc bag and cut a 1/4" diameter hole in one of the bottom corners.
10. Pipe meringue over the raspberry preserve on top of each basket. Refrigerate until ready to serve.
11. Mix 6 egg whites and sugar on low speed until most of the sugar dissolves. Add lemon juice.
12. Switch to high speed and beat egg whites until stiff peaks form, about 5 minutes.