Tulip Cookie Shells
Submitted by caren
Delicate tulip-shaped cookie cups made from a thin butter and egg white batter, molded while warm over a glass. Fill with ice cream, sherbet, or fresh fruit.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minThese lace-thin cookie shells are shaped while still hot from the oven, draped over an inverted glass and pinched into fluted tulip shapes that harden into edible bowls. Fill them with ice cream, sorbet, or fresh berries for a dessert that looks like it came from a pastry shop.
The batter is deceptively simple: egg whites, sugar, flour, melted butter, vanilla, and a splash of water whisked together. Spreading it paper-thin across traced circles on the baking sheet is what creates the delicate, lacy texture. Too thick and the cookies won’t bend; too thin and they’ll shatter.
Speed is everything once they come out of the oven. You have maybe 30 seconds to lift each cookie with a metal spatula and drape it over the greased glass before it stiffens. Working with only two cookies per sheet gives you enough time to shape both before they cool.
If a cookie hardens before you can mold it, pop the sheet back in the oven for 15 to 30 seconds. The heat softens it right back up.
Pro Tips
- Parchment paper makes lifting the hot cookies off the sheet much easier than a greased and floured surface
- Bake one sheet at a time in the upper half of the oven so you can shape immediately without the others overbaking while you wait
- Grease the inverted glass lightly so the cookie releases cleanly once cooled
- Store shaped shells in an airtight container for up to two days. A quick minute in a low oven crisps them back up if they soften
Variations
- Add a teaspoon of almond extract instead of vanilla for a more fragrant, nutty shell
- Drizzle the cooled shells with melted dark chocolate for a more elegant presentation
- Sprinkle finely chopped pistachios or toasted almonds on the batter before baking for color and crunch
Ingredients
Directions
Line three baking sheets with parchment paper or grease and flour sheets.
Using a six inch plate, trace two circles on each sheet, leaving one inch between each circle.
In large bowl, whisk together egg whites, sugar, flour, butter, water and vanilla just until blended.
Using three tablespoons batter for each cookie, drop on to circles on prepared baking sheet.
With metal spatula, gently spread batter as thinly as possible to fill circles.
Bake one sheet at a time in upper half of 400 degreees F oven for 6 to 8 minutes or until edges are just beginning to brown.
Remove baking hseet from oven and place on rack.
Using metal spatula, immediately lift one cookie and place on to lightly greased inverted tall glass about 1½ inches in diamter.
Working quickly, lightly shape warm cookie with fingers to creat fluted effect.
Let cool completely on glass.
Repeat with remaining cookies.
If cookie is too firm to mould, return to oven for 15 to 30 seconds or until softened.
(Cookie shells can be stored in airtight container for up to two day.
Recrisp in 275℉ (140℃) oven for one minutes.
TIP: It is important to work quickly when shaping tulip shells because they’re easiest to handle while still warm.
If possible, line baking sheets with parchment paper for easy removal of the cookies.
Comments
do you have a pic? I tried the good housekeeping recipe and it failed me. Would not turn golden on the rims in 7 minutes, baked double time and couldn't form them without breaking. email me at [email protected]