Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Butter (1 1/2 sticks)
1 2/3 c Granulated sugar
1/4 ts Salt
3/4 c All purpose flour
5 oz Egg whites (5 large eggs)
2 oz Sliced almonds

Preheat oven to 350 degrees.

Cream butter, sugar, and salt. Add flour and blend. Add egg whites
slowly and blend. Add sliced almonds and blend. Drop mixture by
generous tablespoons onto well greased cookie sheet, 4 to a sheet,
they spread widely. Bake until cookie is golden brown all the way
through. Remove from oven and immediately and quickly lift each off
sheet with spatula and form over upside down coffee or tea cup.
Repeat until desired number of cups is completed. Store unused mix
covered in the refrigerator. Batter will keep for one month. Fill
tuiles with whipped cream and raspberries.

Yield: 18 tuiles

CHEF DU JOUR MADELINE LANCIANI SHOW #DJ9178

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