Hippennasse

1. 1

   In a large bowl, combine the egg whites and cream, then mix well with a whip.

2. 2

   In a separate bowl, sieve together the confectioner's sugar and flour.

3. 3

   Slowly add the sugar-flour mixture to the egg whites and cream until a smooth paste is formed.

4. 4

   Place a teaspoon at a time on a well-greased sheet pan.

5. 5

   With the back of a spoon, spread the mixture to approximately 5 inches in diameter.

6. 6

   Prepare the basket molds by greasing the bottoms of teacups.

7. 7

   Bake cookies 2 to 3 minutes in a 375F (190C) oven.

8. 8

   While still soft, mold into desired basket shapes, then continue baking until light brown and completely dry.

9. 9

   Cool and store in an air-tight container until used.

10. 10

    To serve, fill cookie baskets with fresh fruit such as raspberries.

11. 11

    Garnish with strawberry or apricot puree and fresh mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.