Hippennasse
Hippennasse, a desserts recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Hippennasse
Ingredients
- 1 1/8 c Cream, whipping
- 13 oz Sugar, confectioner’s
- 18 oz Flour
- 12 lg Egg whites
Method
- Berries, fresh OR Fruit, fresh Puree, strawberry OR Puree, apricot Mint leaves In a large bowl, combine the egg whites and cream, then mix well with a whip.
- In a separate bowl, sieve together the confectioner’s sugar and flour.
- Slowly add the sugar-flour mixture to the egg whites and cream until a smooth paste is formed.
- Place a teaspoon at a time on a well-greased sheet pan.
- With the back of a spoon, spread the mixture to approximately 5 inches in diameter.
- Prepare the basket molds by greasing the bottoms of teacups.
- Bake cookies 2 – 3 minutes in a 375 F oven.
- While still soft, mold into desired basket shapes, then continue baking until light brown and completely dry.
- Cool and store in an air-tight container until used.
- To serve, fill cookie baskets with fresh fruit such as raspberries.
- Garnish with strawberry or apricot puree and fresh mint leaves.
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