Hippennasse Recipe - Cooking Index
1 1/8 cups | 266ml | Cream - whipping |
13 oz | 369g | Sugar - confectioner's |
18 oz | 511g | Flour |
12 oz | 340g | Egg whites (large) |
Berries - fresh or | ||
Fruit - fresh | ||
Puree - strawberry or | ||
Puree - apricot | ||
Mint leaves |
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 - 3 minutes in a 375F 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 puree and fresh mint leaves.
Source:
Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner Albrecht, The French Room Four Season's Clift Hotel, San Francisco, CA
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