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Egg White Twill Baskets



  • eggs - 2 egg whites
  • sugar - 1/2 cup
  • butter - 1/5 cup (60 g) soft
  • flour - 4 tablespoons
  • vanilla - 2 powders
  • coconut - for sprinkling

Preparation of Egg White Twill Baskets

Beat the egg whites into a light snow, but not stiff and gradually add sugar. Add sifted flour and soft butter spoon by spoon. Mix to a homogeneous mixture. Cover a larger pan (I use a square oven) with baking paper and gently grease it.

With a spoon spread the mixture into flat biscuits, about 10 cm in diameter, but it can be more or less. Optionally, you can be tricky and pull the ends to resemble the sun. Sprinkle with coconut and put to bake in a heated 356°F (180°C) oven for 4-5 minutes.

Once ready, remove, leave for 30-40 seconds and place each biscuit on a flat inverted cup and it must adhere to the form of the cups. Leave both to cool.

The resulting twill baskets are filled with cream, ice cream, mousse or fruit salad.

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