Kitchen appliances and utensils:
- oven;
- a baking sheet;
- 3 bowls (two for separating yolks from proteins and one more, deep - for kneading dough);
- coarse grater;
- mixer;
- cutting board;
- 2 knives (ordinary kitchen and special - for cutting circles from the dough);
- rolling pin;
- spoon (for applying the filling).
Ingredients
| Product | amount |
| eggs | 4 things. |
| butter (or margarine) | 200 g |
| flour | 400 - 450 g |
| medium fat sour cream | 200 g |
| baking powder | 1 tsp (10 g) |
| raisins | 1 stack |
| nuts (any, but always peeled and toasted) | 1 stack |
| icing sugar (or just sugar) | 1 stack |
| salt | pinch |
Step cooking
Knead the dough
- Break all 4 eggs one by one and separate the yolks. Proteins will be needed for the filling, so for now, send them in a bowl to stand in the refrigerator.
- Rub 200 g of butter (or margarine) on a coarse grater.
- After that, mix it in a deep bowl with 400 - 450 g of flour.
- Pour here 10 g of baking powder, pour all 4 yolks, and then 200 g of sour cream.
- Knead the dough from these ingredients, and not too tight.
Cook the stuffing
- Take out the chilled proteins, pour in them 1 glass of sugar and a pinch of salt and beat with a mixer until stable peaks.
- It should be meringue, airy, but strong.
Did you know? To make the meringue perfect, beat the squirrels in a clean bowl. It can also be glass, metal or even copper, of your choice, but it must be dry. And salt, by the way, does not affect the taste (after all, it is just a pinch in comparison with a whole glass of sugar), but it improves whipping. - Grind all pre-prepared, peeled and lightly toasted nuts (hazelnuts, walnuts, peanuts are great). Then combine them with a glass of raisins, naturally washed and dried.
Sculpt and stuff cookies
- Divide the dough with an ordinary knife into 4 equal parts. From each sculpt a neat little bun, and then roll it with a rolling pin into a thin layer.
- Armed with a special knife and cut out mugs from the dough. If there is no such ingenious device, you can use a simple glass.
- Spread 1 teaspoon of raisins and nuts mixture in the middle of each cut dough mug.
- And on top add another 1 tablespoon of meringue.
- Fold the circle in half, easily, but confidently pressing along the edges.
- Then you blind the made corners, but do not touch the middle, let it remain open. The form will turn out right like a shell, hence the name.
Bake Seashells
- Preheat the oven to 180 degrees. In parallel, lay the prepared shells on a baking sheet, and tightly, because they will turn out about 30 pieces, but so that the cookies do not come into contact with each other.
- Send to the oven for 15 minutes (if the temperature has already reached 200 ° C) or 20 (at 180 ° C). As a result of baking, the meringue will brown, the cookies will open and become even more like shells.
Did you know? For a beautiful serving, for example, on a festive table, sprinkle with powdered sugar. You can also use several branches of red currants, raspberries or strawberries as a decor. With sweet and sour berries, the nut-raisin filling is simply gorgeous.
Video recipe
See how Shells make, and you will see how easy and enjoyable it is. To bake a whole dish of yummy in just half an hour is more than real. All you need is a bit of dexterity, sleight of hand and a love of cooking.
The cookies are simply wonderful: they are prepared without difficulty, quickly, from available products. Just that option when relatives call and threaten to descend on a visit or even already at the doorstep. And the taste is quite interesting and rich, but you can still diversify it. Many do so by adding some of their ingredients. Admit, are you among such experimenters too? And share your impressions of Shells, it is very interesting how much you liked them.
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