Total Time: 1 hour
Prep Time: 30 minutes
Serves: 12 Tulipes

  • 3 large egg white
  • 3/4 c. confectioners sugar
  • 1/2 c. all-purpose flour
  • 6 tbsp. butter (no substitutions)
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 qt. ice cream or sorbet
  1. Preheat oven to 350 degrees F. Grease large cookie sheet.
  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. Making 2 cookies at a time: drop one heaping tablespoon of batter onto one end of the prepared cookie sheet. Repeat to make a second cookie, 4 inches apart. Do not place more than 2 cookies on the 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.
  4. Place glasses, each with about a 2-inch diameter base, upside down on work surface. With the spatula, quickly lift 1 hot cookie and gently shape over the bottom of a glass to resemble an open tulip. Repeat with the second cookie. In about 15 minutes when the cookies are cool transfer to a wire rack. If a cookie becomes too firm to shape, return it to cookie sheet and place in oven to soften slightly. 
  5. Repeat Steps 3 and 4 with remaining batter. The batter will become slightly thicker upon standing. Store tulipes in a single layer in an airtight container at room temperature for up to 3 days.
  6. To serve, place tulipes on dessert plates and fill with ice cream or sorbet. Add mint leaves for garnish if so desired.
This week’s recipe comes from Delish.com.
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