| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Niger |
Toohot01 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Soft butter; mixed with |
| 1 |
tb |
Flour; for coating pan |
| 2 |
|
Egg whites |
| 1/4 |
c |
Milk |
| 1 |
ts |
Vanilla extract |
| 1/8 |
ts |
Salt |
| 4 |
tb |
Unsalted butter – (1/2 stick); melted |
| 1 |
c |
Confectioners' sugar; sifted |
| 3/4 |
c |
All-purpose flour; sifted |
| 3/4 |
c |
Sliced almonds |
INSTRUCTIONS
Preheat oven to 400 degrees. Combine the tablespoon each butter and
flour to make a paste. Spread some over a cookie sheet and set aside.
Combine egg whites, milk, vanilla and salt and let sit until room
temperature. (You can speed the process by slightly warming mixture
over a pan of hot water.) Add melted butter to egg white mixture.
Whisk in sugar until evenly blended. Add flour and whisk until
smooth. Spoon 1 1/2 tablespoons batter per cookie onto prepared
cookie sheet. Allow six inches for spreading; each sheet will hold 3
cookies. With a spatula, spread each blob of batter out to form a
thin 5-inch circle, leaving about an inch between cookies. Scatter
some almonds over batter. Bake about three to five minutes, until
lightly golden all over. Slide a long spatula under each cookie,
carefully lift off and immediately place cookie over an inverted
coffee cup or custard cup. Cover with a dry cloth and press down to
mold into a fluted shell. Repeat with other cookies. Shells will
stiffen in 1 to 2 minutes. Recoat baking sheet and repeat spreading,
baking, and molding process until all cookies are baked. Serve
immediately or store in airtight tins.
Comments: It takes some practice to get the knack of molding these
thin, crisp cookies. They make a delightful "bowl" for ice cream or
sorbets. These cookies can also be cooled curved over a rolling pin
for tuiles, or tile-shaped cookies.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6323 broadcast
01-22-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-28-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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