Ingredients
125 grams of confectioner’s sugar
125 grams of butter
4 egg whites
120 grams of whole wheat flour, sifted
Pear ice cream, for serving
Macadamia nuts, for serving
Preparation
- Beat the sugar and the butter together until you obtain a creamy mixture. Add in the egg whites, without having beat them, and the flour. Mix well.
- Extend the dough over a previously floured surface and cut out six 10-centimeter circles. Place them over a baking tray, leaving space between them so they have room to expand. Bake at a high temperature of 200 degrees for 8 to 10 minutes until they edges start to slightly brown.
- Use a spatula to take them off the baking tray and place them in cups or wide bowls so they acquire a tulip shape.
- When they cool, put them in a hermetic recipient. To serve place a tablespoon of pear ice cream in each tulip and sprinkle the macadamia nuts on the top.
Desserts Recipes Luscious Ice Creams Grand Marnier Ice Cream with Truffles Cointreau Ice Cream Christmas Ice Cream Pudding Chocolate and Raspberry Cuplets Strawberry Sherbet with Cookie Hearts Cookie Hearts Pear Ice Cream Tulips Pear Ice Cream
