Calla Lilies
Yield
servingsPrep
10 minCook
5 minReady
15 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| ¾ | cup |
sugar
|
|
| 1 | cup |
cake flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
whipped cream
freshly whipped, sweet |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 177 | ml |
sugar
|
|
| 237 | ml |
cake flour
sifted |
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
whipped cream
freshly whipped, sweet |
|
Directions
Beat eggs to a stiff froth in a large bowl.
Add sugar and beat.
Mix flour and baking powder and blend in.
Add vanilla and beat for 2 minutes.
Drop by spoonfulls on a greased cookie sheet 3 inches apart.
Bake at 375 to 400 until done; about 5 minutes.
Remove from oven and roll each cookie, while hot, into a horn shape and place seam side down to cool.
I find I need to secure with a toothpick at the tight end or base of the flower.
When ready to serve fill the horn with whipped cream and add a sliver of candied orange peel in center to look like flower stamen.
Makes 8 lillies.
