Thursday, September 30, 2010

Almond Tulips

Several years ago, my friends, Danette and Maryanne and I (and a few other people) took a cooking class at Thanksgiving Point. We learned to make several desserts that I have never made since (including cream puff swans). It was a lot of fun. I'd like to do it again sometime. We made gorgeous matching aprons to wear to the class. They were little cocktail dresses appliqued to a butcher apron. We were rather stunning. When the class was over we made our husbands matching cumber buns and bow ties. and had a dinner party.
These were one of the things we made in the class. They are delicious and make a bowl of ice cream a festive treat.

Almond Tulips
(Ice Cream Cookie Bowls)

2 cups egg whites (16-20 eggs)

1 teaspoon cream of tartar

2 cups sugar

2 eggs

2 ½ cups sliced almonds

1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups all purpose flour

1 cup unsalted butter (melted and cooled)

1 cup water (plus a little if needed)

Heat cookie sheet in oven at 325° for 20 minutes.

Mix butter and water together. Beat egg whites (don’t whip-you don’t want them airy). Add sugar and cream of tartar until stabilized (about 4 minutes). Add all other ingredients. Mix for 6 minutes on low speed (should be the consistency of thin cake batter).

Heavily spray hot pan with PAM. Ladle and spread batter to about 6 inch circles (about ⅓ cup). Bake for 20 minutes at 325° until outside edge is golden brown. Immediately remove from hot cookie sheet and form bowl by draping over an upside down cup until hard.

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