Tulipes with Raspberry or any Sorbet Recipe

How to make it

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• Preheat oven to 350 degrees F..
• Grease large cookie sheet.
• In large bowl, whisk egg whites, confectioners' sugar and flour until well blended.
• Whisk in melted butter, vanilla and salt.
• Make two cookies at a time:
• Drop 1 heaping measuring tablespoon batter on each end of cookie sheet, 4" apart.
• Spread batter with narrow spatula to a 4" round.
• Place 2 glasses (2" diameter base) upside down on work area.
• Bake cookies 5 to 7 minutes until golden around edges.
• 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 cooled, about 15 minutes, transfer to a wire rack.
• Repeat steps with remaining batter.
• Store tulipes in single layer in tightly sealed container at room temperature for up to 3 days.
• To serve, place tulipes on dessert plates and fill with sorbet.
• Garnish each serving with mint sprig.