Tulip Cookie Shells Recipe
Ingredients
| Egg whites | 2 | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Unsalted butter | 1/4 Cup (16 tbs), melted | |
| Water | 2 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Mousse, Ice cream or Sorbet | ||
| Fruit Sauce | ||
Directions
GETTING READY
1) Onto three wax papers, using a 6 inch plate, trace 2 circles each with 1 inch gap between the two
2) Grease and flour them
3) Preheat the oven to 400°F
MAKING
4) Into a large bowl, beat the egg whites till soft peaks are formed
5) Add the sugar, flour, butter, water and vanilla till combined
6) Drop 3 tablespoon batter onto each cookie circle
7) Spread the batter
8) Bake one sheet at a time at 400°F for 6-8 minutes till the edges start to brown
9) Peel off the baking sheet
10) Using the hand roll the cookie to get a fluted roll
11) Place cookie over a greased tall glass
11) Repeat with rest of the batter
12) Fill the shells with ice cream , sorbet or even fresh fruit
SERVING
13) Serve the shells with choice of filling
1) Onto three wax papers, using a 6 inch plate, trace 2 circles each with 1 inch gap between the two
2) Grease and flour them
3) Preheat the oven to 400°F
MAKING
4) Into a large bowl, beat the egg whites till soft peaks are formed
5) Add the sugar, flour, butter, water and vanilla till combined
6) Drop 3 tablespoon batter onto each cookie circle
7) Spread the batter
8) Bake one sheet at a time at 400°F for 6-8 minutes till the edges start to brown
9) Peel off the baking sheet
10) Using the hand roll the cookie to get a fluted roll
11) Place cookie over a greased tall glass
11) Repeat with rest of the batter
12) Fill the shells with ice cream , sorbet or even fresh fruit
SERVING
13) Serve the shells with choice of filling
Chef
