Yield: 4 servings
|6 ounces||Butter (1 1/2 sticks)|
|1⅔ cup||Granulated sugar|
|¾ cup||All purpose flour|
|5 ounces||Egg whites (5 large eggs)|
|2 ounces||Sliced almonds|
Preheat oven to 350 degrees.
Cream butter, sugar, and salt. Add flour and blend. Add egg whites slowly and blend. Add sliced almonds and blend. Drop mixture by generous tablespoons onto well greased cookie sheet, 4 to a sheet, they spread widely. Bake until cookie is golden brown all the way through. Remove from oven and immediately and quickly lift each off sheet with spatula and form over upside down coffee or tea cup.
Repeat until desired number of cups is completed. Store unused mix covered in the refrigerator. Batter will keep for one month. Fill tuiles with whipped cream and raspberries.
Yield: 18 tuiles
CHEF DU JOUR MADELINE LANCIANI SHOW #DJ9178