Yield: 35 baskets
|1⅛ cup||Cream, whipping|
|13 ounces||Sugar, confectioner's|
|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