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-> [Desserts, Fruits] -> [Hippennasse Recipe] |
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Hippennasse
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| Artist: |
_ |
| Categories: |
Desserts, Fruits |
| Yield: |
35 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Cream, whipping | | 13
| oz | Sugar, confectioner's | | 18
| oz | Flour | | 12
| large | Egg whites | | | Berries, fresh OR | | | Fruit, fresh | | | Puree, strawberry OR | | | Puree, apricot | | | Mint leaves |
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Procedures:
| 1 | In a large bowl, combine the egg whites and cream, then mix well with a whip. | | 2 | in a separate bowl, sieve together the confectioner"s sugar and flour. | | 3 | Slowly add the sugar-flour mixture to the egg whites and cream until a smooth paste is formed. | | 4 | place a teaspoon at a time on a well-greased sheet pan. | | 5 | With the back of a spoon, spread the mixture to approximately 5 inches in diameter. | | 6 | prepare the basket molds by greasing the bottoms of teacups. | | 7 | bake cookies 2 - 3 minutes in a 375°F oven. | | 8 | While still soft, mold into desired basket shapes, then continue baking until light brown and completely dry. | | 9 | cool and store in an air-tight container until used. | | 10 | to serve, fill cookie baskets with fresh fruit such as raspberries. | | 11 | Garnish with strawberry or apricot puree and fresh mint leaves. |
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