Step 1

Using a paddle attachment, beat 3 eggs with sugar on medium speed until even consistency (2-3 min).

Step 2

Add softened butter and mix on medium/high speed until creamy even consistency (3-5 min).

Step 3

Add baking soda and mayo and mix until well blended.

Step 4

Add flour, 1 cup at a time. It should be a soft cookie dough consistency.

Step 5

Use your hands to roll dough into gum-ball-sized circles of dough. Place dough into mini-muffin dishes.

Step 6

Use your fingers to form a well in the dough. Bake for 10 minutes, or until edges are golden.

Step 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.

Step 8

Once cookies are at room temperature, spread 1/2 tsp raspberry preserves on top of each one.

Step 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.

Step 10

Pipe meringue over the raspberry preserve on top of each basket. Refrigerate until ready to serve.

Step 11

Mix 6 egg whites and sugar on low speed until most of the sugar dissolves. Add lemon juice.

Step 12

Switch to high speed and beat egg whites until stiff peaks form, about 5 minutes.