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1
Preheat oven to 425 degrees.
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2
Put the six tablespoons of butter and the sugar into a mixing bowl, and start beating with a wire whisk or with an electric mixer.
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3
Beat until light and creamy.
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4
Beat in the flour and vanilla.
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5
Beat the egg whites until they stand in soft peaks.
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6
Fold the whites into the creamed mixture.
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7
Select a baking sheet large enough to fit neatly in the oven.
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8
Brush the top surface with butter.
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9
Using a mixing or other round bowl that is five inches in diameter, invert it onto the baking sheet and trace a circle in the light butter coating.
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10
Make as many separately traced circles as possible; the maximum may be two or three to a sheet.
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11
Spoon one or two tablespoons of the batter into the center of each circle, one at a time.
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12
Carefully smooth the batter into one very thin layer, less than an eighth of an inch thick, to cover the circle.
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13
Continue filling the circles.
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14
Place the baking sheet in the oven and bake three to three and one-half minutes, watching carefully that the pastries do not burn.
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15
Remove the sheet from the oven and immediately lift up the circles one at a time, carefully shaping them while hot (place the brown bottom side up) in the center of a cup (a regular-shape rounded coffee cup or Chinese soup or rice bowl is suitable).
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16
When pushed into the center, the edges should be neatly fluted or ruffled.
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17
Let cool and remove from the mold.
