Tulip Corollas

Ingredients for 8 cups:

  • 125 g (1/2 cup) sugar
  • 75 g  (1/3 cup) flour
  • 50 ml ( 2 oz) milk
  • 2 small egg whites
  • 8 gr (1/4 oz) melted butter

Preheat your oven to 200 °C (392°F). Pour into a bowl flour, sugar and salt. Stir in milk and gradually add egg whites. Finish by adding melted butter.

Prepare your corollas 2 by 2. To do this, spread thinly 2 tablespoons of dough onto a baking sheet covered with parchment paper and buttered. Make two circles of about 15 cm (6 inch) diameter.

Bake in a hot oven 7-8 minutes watching the cooking. Edges should be more golden than the center.

Prepare two small bowls. Remove each circle by helping you with a spatula and mold it into the bowls to take shape.

Repeat until all the dough is used. Because the corollas harden quickly when cooling, do not waste time and let them cool.

To keep them crisp, store them in a dry place, like for example in a metal box.

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