TULIPES WITH RASPBERRY SORBET
- 3 large egg whites
- 3/4 cup(s) confectioners’ sugar
- 1/2 cup(s) all-purpose flour
- 6 tablespoon(s) butter (no substitutions), melted
- 1/2 teaspoon(s) vanilla extract
- 1/4 teaspoon(s) salt
- 1 quart(s) raspberry or mango sorbet
- Fresh mint sprigs for garnish
Preheat oven to 350 degrees F. Grease large cookie sheet.
In large bowl, with wire whisk, beat egg whites, confectioners’ sugar, and flour until well blended. Whisk in melted butter, vanilla, and salt. Make 2 cookies at a time: Drop 1 heaping measuring tablespoon batter onto one end of prepared cookie sheet. Repeat to make a second cookie, 4 inches apart. (Do not place more than 2 cookies on cookie sheet because, after baking, cookies must be shaped quickly before hardening.) With narrow metal spatula, spread batter to form 4-inch rounds. Bake cookies 5 to 7 minutes or until golden around edges. Place 2 glasses, each with about a 2-inch-diameter base, upside down on work surface. With spatula, quickly lift 1 hot cookie and gently shape over bottom of glass to resemble an open tulip. Repeat with second cookie. When cookies are cool, about 15 minutes, transfer to wire rack. (If a cookie becomes too firm to shape, return it to cookie sheet and place in oven to soften slightly.)
Repeat steps 3 and 4 with remaining batter. (Batter will become slightly thicker upon standing but will still be OK to work with.) Store tulipes in single layer in tightly sealed container at room temperature up to 3 days.
To serve, place tulipes on dessert plates and fill with sorbet. Garnish each serving with a mint sprig