Hippennasse
Yield
35 basketsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅛ | cups |
cream
whipping |
|
| 13 | ounces |
sugar
confectioner's |
|
| 18 | ounces |
all-purpose flour
|
|
| 12 | large |
egg whites
|
|
| 1 | x |
berries
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 266 | ml |
cream
whipping |
|
| 375.7 | ml/g |
sugar
confectioner's |
|
| 520.2 | ml/g |
all-purpose flour
|
|
| 12 | large |
egg whites
|
|
| 1 | x |
berries
|
*
|
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.
