Hippennasse
Submitted by benderbeerman
Hippennasse cookie baskets made from a thin batter of egg whites, cream, and confectioners sugar, shaped while warm and filled with fresh berries.
YIELD
35 basketsPREP
10 minCOOK
30 minREADY
40 minHippennasse are delicate, lace-thin cookie baskets from the French pastry tradition. The batter is just four ingredients: egg whites, whipping cream, confectioners sugar, and flour, whisked into a smooth paste and spread paper-thin on a greased sheet pan.
The magic happens right out of the oven. You have seconds to work while the cookies are still pliable. Drape each warm disc over an upside-down greased teacup and press gently to form a basket shape, then return them to the oven to finish crisping until golden and completely dry.
Once cooled, these fragile cups hold fresh berries, fruit puree, mousse, or ice cream. They shatter at first bite into buttery, caramelized shards. A drizzle of strawberry or apricot puree and a sprig of fresh mint turns each one into a restaurant-quality dessert presentation.
Pro Tips
- Work fast once the cookies come out of the oven. They stiffen within 10 to 15 seconds. If they harden flat, pop them back in for a few seconds to soften again.
- Spread the batter as thin and even as possible. Thick spots won’t crisp properly and will collapse under filling.
- Bake only 2 or 3 at a time so you can shape each one before it cools.
- Store in an airtight container with parchment between layers. Humidity is their enemy; they go soft fast.
Variations
- Add finely ground almonds to the batter for a nutty tuile-style version.
- Shape into cylinders instead of baskets for cigarette cookies, perfect for garnishing plated desserts.
- Fill with lemon curd and top with a single raspberry for an elegant bite-sized treat.
Ingredients
Directions
In a large bowl, combine the egg whites and cream, then mix well with a whip.
In a separate bowl, sieve together the confectioner’s sugar and flour.
Slowly add the sugar-flour mixture to the egg whites and cream until a smooth paste is formed.
Place a teaspoon at a time on a well-greased sheet pan.
With the back of a spoon, spread the mixture to approximately 5 inches in diameter.
Prepare the basket molds by greasing the bottoms of teacups.
Bake cookies 2 to 3 minutes in a 375℉ (190℃) oven.
While still soft, mold into desired basket shapes, then continue baking until light brown and completely dry.
Cool and store in an air-tight container until used.
To serve, fill cookie baskets with fresh fruit such as raspberries.
Garnish with strawberry or apricot purée and fresh mint leaves.
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