Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Egg whites
1/2 c Granulated sugar
1/2 c All purpose flour
1/2 c Unsalted butter, melted
2 ts Water
1 ts Vanilla
Ice cream, sherbert, or
-fresh fruit for filling

Line three baking sheets with parchment paper or grease and flour
sheets. Using a six inch plate, trace two circles on each
sheet,leaving one inch between each circle. In large bowl, whisk
together egg whites, sugar, flour, butter, water and vanilla just
until blended. Using three tablespoons batter for each cookie, drop
on to circles on prepared baking sheet. With metal spatula, gently
spread batter as thinly as possible to fill circles. Bake one sheet
at a time in upper half of 400 F oven for 6-8 minutes or until edges
are just beginning to brown. Remove baking hseet from oven and place
on rack. Using metal spatula, immediately lift one cookie and place
on to lightly greased inverted tall glass about 1-1/2 inches in
diamter. Working quickly,lightly shape warm cookie with fingers to
creat fluted effect. Let cool completely on glass. Repeat with
remaining cookies. If cookie is too firm to mould, return to oven for
15-30 seconds or until softened. (Cookie shells can be stored in
airtight container for up to two day. Recrisp in 275F oven for one
minutes.

TIP: It is important to work quickly when shaping tulip shells
because they're easiest to handle while still warm. If possible, line
baking sheets with parchment paper for easy removal of the cookies.

Origin: Recipe from Newspaper Shared by: Sharon Stevens

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