Yield: 35 baskets

Measure Ingredient
1⅛ cup Cream, whipping
13 ounces Sugar, confectioner's
18 ounces Flour
12 larges Egg whites
\N \N Berries, fresh OR
\N \N Fruit, fresh
\N \N Puree, strawberry OR
\N \N Puree, apricot
\N \N 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 375 F 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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