TULIPE COOKIES (TUILE BATTER)

Steps:

• 1. Melt the butter and place in the bowl of a mixer fitted with a paddle. Add the sugar and blend until almost smooth.
• 2. Add the flour and blend until smooth. With the mixer running, add the egg whites very slowly. Beat until blended, but do not incorporate air into the batter.
• 3. Strain the batter through a china cap or mesh sieve and set aside to cool completely.
• 4. Coat several sheet pans with melted butter or line with silicone mats. Spread the patter to 6 inch circles on the pans. Bake at 400F until the edges are brown and the batter is dry, approximately 12 to 18 minutes.
• 5. To shape into cups, life the hot cookies off the sheet pan one at a time with an offset spatula. Immediately place over an inverted glass and tip with a ramekin or small bowl. The cookies cool very quickly, becoming firm and crisp. The cookie bowls can be used for serving ice cream, crème brulee, fruit or other items.