Cream Cornets – a delicious recipe with egg whites, sugar, flour, ground almonds, butter, whipped cream. Easy to follow and perfect for any occasion.
Serves 4
General
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1
Beat egg whites until stiff but not dry.
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2
Gradually add sugar, beating constantly, until stiff but not dry. Beat in flour and almonds.
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3
Spoon heaping teaspoonfuls of batter onto well-greased cookie sheet.
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4
Spread batter to make mounds 2-inches in diameter. Prepare only 6 at a time.
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5
Bake in very hot oven at 450u00b0 for 3 to 4 minutes or until lightly browned.
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6
Cool a few seconds and carefully remove from cookie sheet with spatula.
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7
If cookies stick, return to oven for a few minutes. Roll with fingers, overlapping cookie to form cones.
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8
Press overlapped ends at wide end to seal and hold shape.
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9
Cool and just before serving, fill with sweetened cream.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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