These are a little bit time consuming, since you can only cook a couple at a time and kind of need to babysit them, but they were very yum! Take note: in moderate or high humidity, either eat or seal these up right away or they get soft and lose their shape.
Tulipes
3 large egg whites
3/4 c powdered sugar
1/2 c flour
6 T melted butter (no substitutions)
1/2 t vanilla
1/4 t salt
Preheat oven to 350. Grease large cookie sheet.
In a large bowl, beat egg whites, powdered sugar and flour until well blended. Beat in melted butter, vanilla and salt.
Make two cookies by dropping batter by heaping tablespoons four inches apart on cookie sheet. Spread batter to form four-inch rounds. Bake cookies until golden around edges, about five to seven minutes.
Place two two-inch diameter glasses upside down. With large, thin spatula, quickly lift hot cookies and gently shape over bottom of glasses. When cookies are cool move to wire rack. Store in single layer in an airtight container at room temperature.
To serve, fill with ice cream or whipped cream and berries or fruit.
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