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


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