1 1/8 c Cream, whipping
13 oz Sugar, confectioner's
18 oz Flour
12 lg Egg whites
Berries, fresh OR
Fruit, fresh
Puree, strawberry OR
Puree, apricot
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
