Tulipes (dessert shells)

By AnneS

Ingredients

• 3 large egg whites
• 3/4 cup confectioners sugar
• 1/2 cup flour
• 6 Tablespoons butter (no substitutions), melted
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1 quart ice cream/sherbert

Preparation

Step 1

1. Preheat oven to 350 degrees. Grease a large cookie sheet (I use griddle--its flatter).

2. In a large bowl, with wire whisk, beat egg whites, confectioners sugar and flour until well blended. Beat in melted butter, vanilla and salt.

3. Make 2 cookies at a time: Drop 1 heaping 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 a sheet, because after baking, the cookies must be shaped quickly before hardening.) With a spatula, spread the batter to form 4" rounds. Bake cookies 5-7 minutes (on griddle, closer to 10-11 minutes)--until golden around edges.

4. Place 2 glasses, each with about a 2" diameter base, upside down on work surface. I used big niacin and glucosamine bottles. With spatula, quickly lift 1 hot cookie and gently shape (squeeze down) over the bottom of the glass (or bottle), to resemble an open flower. Repeat with second cookie. If cookie becomes too firm to shape, return it to the oven to soften slightly.

5. Repeat steps 3 and 4 with remaining batter. Store tulips in single layer, airtight container at room temperature up to 3 days. Makes about 12 shells.

6. To serve, place tulips on dessert plates and fill with ice cream or sherbet.