2 Egg whites
1/2 c Granulated sugar
1/2 c All purpose flour
1/2 c Unsalted butter, melted
2 ts Water
1 ts Vanilla
Ice cream, sherbert, or
-fresh fruit for filling
Line three baking sheets with parchment paper or grease and flour sheets.
Using a six inch plate, trace two circles on each sheet,leaving one inch
between each circle. In large bowl, whisk together egg whites, sugar,
flour, butter, water and vanilla just until blended. Using three
tablespoons batter for each cookie, drop on to circles on prepared baking
sheet. With metal spatula, gently spread batter as thinly as possible to
fill circles. Bake one sheet at a time in upper half of 400 F oven for 6-8
minutes or until edges are just beginning to brown. Remove baking hseet
from oven and place on rack. Using metal spatula, immediately lift one
cookie and place on to lightly greased inverted tall glass about 1-1/2
inches in diamter. Working quickly,lightly shape warm cookie with fingers
to creat fluted effect. Let cool completely on glass. Repeat with
remaining cookies. If cookie is too firm to mould, return to oven for 15-30
seconds or until softened. (Cookie shells can be stored in airtight
container for up to two day. Recrisp in 275F oven for one minutes.
TIP: It is important to work quickly when shaping tulip shells because
they’re easiest to handle while still warm. If possible, line baking sheets
with parchment paper for easy removal of the cookies.
Origin:
Yields
6 Servings