This batter is a versatile make-ahead item especially helpful for restaurant and catering pastry chefs. The cookies are flat and flexible whe
n still hot and can be shaped into bowls or cones. Once cool the cookies are crisp and can be used to hold mousse or ice cream to name just a couple of ideas. Below you will find a traditional recipe.Ingredients:
1/2 cup butter, softened
1 cup confectioners' sugar
4 egg whites
1/2 teaspoon vanilla extract
1 cup cake flour
Directions: In a bowl cream the butter and sugar together on medium high speed. Beat in the egg whites, one at a time. Beat in the vanilla. Lower the speed and add the flour (or a flour-cocoa mixture) mix until just combined. Do not overmix. Cover and chill for at least 1 hour. Preheat oven to 325 degrees F (165 degrees C). Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tulipes. Line a cookie sheet with parchment paper and place the stencil on it. Using a spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies. Bake at 325 degrees F (165 degrees C) for 8 to 10 minutes or until lightly brown around the edges. Remove from the oven and while still hot, remove them from the pan and place them either over a rolling pin, over a glass bottom or in the hollows of an empty egg carton (make sure it has been washed with soap and water before using). Allow to sit a few minutes to harden and cool. Store in an airtight container. ~ Chef Wilkinson ~
