Europe S Classics Recipe
Were you looking for a great europe s classics recipe? Europe s classics as a dessert never fails to impress. I bet you haven't tried any european dish like europe s classics. I will look forward to your feedback.
Ingredients
2 egg whites
1/4 cup (1/2 stick) butter or margarine
1/4 cup sugar
1/2 cup all purpose flour
Snowy Vanilla Cream
Strawberry preserves
Directions
1. Beat egg whites until they stand in firm peaks in a small bowl with electric mixer at high speed.
2. Beat butter or margarine with sugar until fluffy in a medium-size bowl. Stir in flour, then fold in beaten egg whites, a third at a time, until no streaks of white or yellow remain. (Be sure to fold in egg whites slowly so they'll stay fluffy.)
3. Drop batter, a rounded teaspoon-ful for bach cone, on a well buttered cookie sheet; spread into a 5-inch circle. (Make only two at a time, leaving about: 2 inches between edges, as wafers must be rolled while hot.)
4. Bake in hot oven (425°) 3 minutes, or just until golden brown at edges of wafers.
5. Loosen each from cookie sheet with a spatula, but do not remove; pick up at edge with fingers, then roll quickly into a cone. (Hold one end loosely for top, twisting the other end to make a point.) Place, pointed end down in a bottle with a neck about 1-inch Wide. (A baby bottle, spice or salad-dressing bottle is just the right size.) Let stand 1 to 2 minutes, or until cool enough to hold its shape, then cool completely on a wire rack. Repeat to make 18 cones.
2. Beat butter or margarine with sugar until fluffy in a medium-size bowl. Stir in flour, then fold in beaten egg whites, a third at a time, until no streaks of white or yellow remain. (Be sure to fold in egg whites slowly so they'll stay fluffy.)
3. Drop batter, a rounded teaspoon-ful for bach cone, on a well buttered cookie sheet; spread into a 5-inch circle. (Make only two at a time, leaving about: 2 inches between edges, as wafers must be rolled while hot.)
4. Bake in hot oven (425°) 3 minutes, or just until golden brown at edges of wafers.
5. Loosen each from cookie sheet with a spatula, but do not remove; pick up at edge with fingers, then roll quickly into a cone. (Hold one end loosely for top, twisting the other end to make a point.) Place, pointed end down in a bottle with a neck about 1-inch Wide. (A baby bottle, spice or salad-dressing bottle is just the right size.) Let stand 1 to 2 minutes, or until cool enough to hold its shape, then cool completely on a wire rack. Repeat to make 18 cones.
