Tulipes With Raspberry Or Any Sorbet |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Cookies as a single serving vessel? You bet! Just follow this recipe from the Good Housekeeping Institute... These could be filled with almost anything, not just sorbet. Cooling time not included in cook time. Ingredients:
3 large egg whites |
3/4 cup confectioners' sugar |
1/2 cup all-purpose flour |
6 tablespoons butter, melted (no substitutions) |
1/2 teaspoon vanilla extract |
1/4 teaspoon salt |
1 quart sorbet, your choice |
fresh mint sprigs for garnish, if desired |
Directions:
1. Preheat oven to 350 degrees F..
2. Grease large cookie sheet.
3. In large bowl, whisk egg whites, confectioners' sugar and flour until well blended.
4. Whisk in melted butter, vanilla and salt.
5. Make two cookies at a time:
6. Drop 1 heaping measuring tablespoon batter on each end of cookie sheet, 4 apart.
7. Spread batter with narrow spatula to a 4 round.
8. Place 2 glasses (2 diameter base) upside down on work area.
9. Bake cookies 5 to 7 minutes until golden around edges.
10. With spatula, quickly lift 1 hot cookie and gently shape over bottom of glass to resemble an open tulip.
11. Repeat with second cookie.
12. When cookies are cooled, about 15 minutes, transfer to a wire rack.
13. Repeat steps with remaining batter.
14. Store tulipes in single layer in tightly sealed container at room temperature for up to 3 days.
15. To serve, place tulipes on dessert plates and fill with sorbet.
16. Garnish each serving with mint sprig.
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