Tulipes with Raspberry Sorbet

Ingredients

3 large egg whites
3/4 cup(s) confectioners' sugar
1/2 cup(s) all-purpose flour
6 tablespoon(s) butter (no substitutions), melted
1/2 teaspoon(s) vanilla extract
1/4 teaspoon(s) salt
1 quart(s) ice cream or sorbet


Directions

• Preheat oven to 350 degrees F. Grease large cookie sheet.
• In large bowl, with wire whisk, beat egg whites, confectioners' sugar, and flour until well blended. Beat in melted butter, vanilla, and salt.
• Make 2 cookies at a time: Drop 1 heaping tablespoon batter onto one end of prepared cookie sheet. Repeat to make a second cookie, 4 inches apart. (Do not place more than 2 cookies on cookie sheet because, after baking, cookies must be shaped quickly before hardening.) With narrow metal spatula, spread batter to form 4-inch rounds. Bake cookies 5 to 7 minutes or until golden around edges.
• Place 2 glasses, each with about a 2-inch-diameter base, upside down on work surface. With spatula, quickly lift 1 hot cookie and gently shape over bottom of glass to resemble an open tulip. Repeat with second cookie. When cookies are cool, about 15 minutes, transfer to wire rack. (If a cookie becomes too firm to shape, return it to cookie sheet and place in oven to soften slightly.)
• Repeat Steps 3 and 4 with remaining batter. (Batter will become slightly thicker upon standing.) Store tulipes in single layer in airtight container at room temperature up to 3 days.
• To serve, place tulipes on dessert plates and fill with ice cream or sorbet.

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