Thursday, April 22, 2010


 These sorbet bowls are heaven! I think I just found my new favorite dessert to impress. Don't they just look fancy? Well they don't just look pretty, they taste divine too. They taste just like a super yummy sugar cookie, and I could have just eaten them all by themselves but instead I served them with raspberry sorbet. My kids might never eat icecream cones again :)
Sidenote: the original recipe calls for "butter, no substitutions" so if you CAN tolerate butter, use butter, but if you can't then use dairy free margarine. I made one batch with butter and then another batch with Smart Balance Light (dairy-free) Spread. The only difference I found was that the centers weren't as crisp (you may want to add cooking time) and they were a little trickier to form so you might need to hold them the way you want them until they cool. I also let the batter sit for about 5 minutes before pouring it onto the cookie sheet.  Feel free to comment if you have great success using a certain type of dairy free margarine.

May Good Housekeeping Magazine
Makes 12

3 large egg whites
3/4 cup confectioners' sugar
1/2 cup all purpose flour
6 Tbsp butter, melted (or dairy free margarine-see above note)
1/2 tsp vanilla extract
1/4 tsp salt
icecream or sorbet

1. Preheat oven to 350 F. Grease large cookie sheet.
2. In large bowl, with wire whisk, beat egg whites, confectioner's sugar, and flour until well blended. Beat in melted butter, vanilla, and salt.
3. Make 2 cookies by dropping batter by heaping tablespoons, 4 inches apart, on prepared cookie sheet. With narrow metal spatula, spread batter to form 4 inch rounds. Bake cookies until golden around edges, 5-7 minutes.
4. Place two 2 inch diameter glasses upside down on work surface. With spatula, quickly left 1 hot cookie and gently shape over bottom of glass. Shape second cookie. When cookies are cool, transfer to wire rack. (If cookies become too firm to shape, return them to cookie sheet and place in oven to soften slightly.)
5. Repeat Steps 3 and 4 with remaining batter (batter will become slightly thicker upon standing). Store in single layer in airtight container at room temperature. To serve, place on plates and fill with icecream or sorbet.

1 comment:

Amy B. said...

Doesn't only look fun to eat, but it looks fun to make as well! :) kudos!