Easter dinners can be heavy and calorie filled, so I decided to make a light and simple yet delicious dessert that everyone would love.
For Tulip Shells:
3 large eggs whites
3/4 cup powdered sugar
1/2 cup all-purpose flour
6 tablespoons butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Organic fresh fruit
Spearmint sprig (optional)
Preheat oven to 359 degrees. Grease cookie sheet.
In a large bowl, with a wire whisk, beat egg whites, sugar and flour until well blended. Beat in melted butter, vanilla and salt until well incorporated.
Make 1-2 cookies at a time: Drop 1 heaping spoonful of batter onto cookie sheet. (do not make more then 1-2 cookies at a time because, after baking, they need to be molded before hardening. I did 1 cookie since the 2 would harden too fast.) With a metal spatula or spoon, spread batter to form and 4-in round. Bake cookies for 5-7 minutes or until golden brown.
Place a glass each with a 2-in diameter bottom (I used the bottom of a champagne flute glass), upside down on work surface. With spatula, quickly lift cookie onto glass and mold into the shape of a tulip or flower. I had to use constant pressure on the cookie until it was completely hardened or the cookie would lose it's shape. Once hardened place cookie in a single layer on bottom on a wire rack.
Repeat this step with the rest of the batter. Store tulips in an airtight container for up to 3 days.
To serve, place tulips on a plate fill with berries and garnish with whipped cream and spearmint sprig.
For Whipped Cream:
1 cup heavy cream
1 1/2 tablespoons sugar
In a standing mixer whip the cream until stiff. Whip in the sugar until peaks form.
Let sit in the fridge until ready to serve.
Recipe adapted from Good Housekeeping