calla lilies dessert photo

Calla Lilies

Courtesy of Arden Jackson, Vinertera



  • 3 Eggs

  • 1 Tbsp. (14.8 mL) Hot Water

  • 1 Cup (200 g) Sugar

  • 1 Tsp (4.9 mL) Vanilla

  • 1 Cup (128 g) All Purpose Flour

  • 1 Tsp. (4 g) Baking Powder

  • Pinch of Salt


  • ½ Cup (120 ML) Cold Whipping or Heavy Cream​

  • 1 ½ Tbsp (11.7 g) Icing Sugar or Granulated Sugar

  • 1/2 Tsp.(2.5 mL) Vanilla



  • Beat eggs well. Add hot water and continue to beat until frothy.

  • Beat in sugar gradually until light colored and thick. Add vanilla.

  • Gradually stir in flour, baking powder, and salt beating to create a thin batter.

  • Drip tablespoons of batter in small circles on parchment paper-lined cookie sheets. Bake no more than 6 at a time in preheated 375-degree F (190.6 C) oven for 6-7 minutes until light brown.

  • Remove from oven and quickly shape cookies while hot. With your fingers pinch one end or roll to form a Calla Lily shape. Adjust the oven if needed and repeat with the rest of the batter. Let cool. Serve same day or freeze layered with parchment paper.


For best results chill mixing bowl in the refrigerator for 30 minutes or freezer for 15 minutes.

  • Whip cold cream, sugar and the vanilla together on medium speed watching carefully until the cream is billowy, smooth and stands in soft peaks when you raise the beater or whisk out of the bowl. 3-4 minutes. It can be made up to 24 hours in advance, wrapped tightly and chilled in the refrigerator.

To Serve:

  • Fill Calla Lilies with Whipped Cream just before serving so the cookies do not soften. Pudding or yogurt or lightly sweetened fruit works wonderfully too!

  • Garnish with a piece of Mandarin Orange. If you wish to make Whipping Cream in advance note that Icing Sugar helps to stabilize the cream. To stabilize the cream when using Granulated Sugar add 1 ½ Tsp (4 g) Cornstarch or 1 ½ Tbsp (12.2 g) Milk Powder.