Mary & Martha's Kitchen Recipe

Category	Desserts
Contributor	Admin
Ratings	0
Comment (s)	0

Hippennasse Recipe 1 1/8 c Cream, whipping 13 oz Sugar, confectioner's 18 oz Flour 12 lg Egg whites 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. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner Albrecht, The French Room - : Four Season's Clift Hotel, San Francisco, CA

---

Rate this recipe :

1   2   3  4   5  

---

Send this recipe to your friend(s)

Your Name :

Friend #1	Friend #2
Friend #3	Friend #4
Friend #5	Friend #6
Friend #7	Friend #8
Friend #9	Friend #10

---

Post this recipe to your blog or website

<h1>Hippennasse</h1> <h2>Recipe</h2><p> <P>1 1/8 c Cream, whipping <P>13 oz Sugar, confectioner's <P>18 oz Flour <P>12 lg Egg whites <P>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. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner Albrecht, The French Room - : Four Season's Clift Hotel, San Francisco, CA <div><a href='http://www.maryandmarthaskitchen.com/Hippennasse/37590/' title='Hippennasse Recipe'>Hippennasse Recipe</a></div>

---

Enter Comment

Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):

---

Comments