Ingredients
- 400 oven
- 2 egg whites
- 1/2 in diamter (inches)
- 100 gr granulated sugar
- 65 gr butter (unsalted)
- 65 gr all purpose flour
- 10 ml water
- 4 gr vanilla
container for up to two day. Recrisp in 140ºC oven for one minutes. TIP: It is important to work quickly when shaping tulip shells because they're easiest to handle while still warm. If possible, line baking sheets with parchment paper for easy removal of the cookies. Origin: Recipe from Newspaper Shared by: Sharon Stevens
