1 pound Unsalted butter
1 pound Powdered sugar
1 pound All-purpose flour
1 1/2 pounds Egg Whites
Yield: 30 Cups
1. Melt the butter and place in a mixer bowl fitted with the paddle attachment. Add the sugar and blend until almost smooth.
2. Add the flour and blend until smooth. With the mixer running, add the egg whites very slowly. Beat until blended, but do not incorporate air into the batter.
3. Strain the dough through a china cap and set aside to cool completely.
4. Coat several sheet pans with melted butter or line with silicone mats. Spread the dough into 6-inch (15-centimeter) circles on the pans. Bake at 400°F (200°C) until the edges are brown and the dough is dry, approximately 12 to 18 minutes.
5. To shape into cups, lift the hot cookies off the sheet pan one at a time with an offset spatula. Immediately place over an inverted glass and top with a ramekin or small bowl. The cookies cool very quickly, becoming firm and crisp. The cookie bowls can be used for serving ice cream, crème brûlée, fruit or other items.
6. Yield: 30 Cups, approximately 3 inch diameter
Notes: Method: Wafer Cookie
1 pound Powdered sugar
1 pound All-purpose flour
1 1/2 pounds Egg Whites
Yield: 30 Cups
1. Melt the butter and place in a mixer bowl fitted with the paddle attachment. Add the sugar and blend until almost smooth.
2. Add the flour and blend until smooth. With the mixer running, add the egg whites very slowly. Beat until blended, but do not incorporate air into the batter.
3. Strain the dough through a china cap and set aside to cool completely.
4. Coat several sheet pans with melted butter or line with silicone mats. Spread the dough into 6-inch (15-centimeter) circles on the pans. Bake at 400°F (200°C) until the edges are brown and the dough is dry, approximately 12 to 18 minutes.
5. To shape into cups, lift the hot cookies off the sheet pan one at a time with an offset spatula. Immediately place over an inverted glass and top with a ramekin or small bowl. The cookies cool very quickly, becoming firm and crisp. The cookie bowls can be used for serving ice cream, crème brûlée, fruit or other items.
6. Yield: 30 Cups, approximately 3 inch diameter
Notes: Method: Wafer Cookie
