Edible cookie bowls for ice cream
I had (and lost) a recipe that I loved to use to make edible bowls for ice cream or chocolate mousse. The bowls tasted like fortune cookies. The batter was baked in a circle that you molded over a ramekin just after baking. The batter was simple to make and I remember it as being very thin (just a couple of tablespoons needed for a 6" circle). Anyone out there have a recipe? Thanks!
They are called tuile cookies. You can search under that name. I'm sure Epicurious.com would have a good recipe. They are delicious.
I do have a recipe, but the caveat is that I've never made it. It sounds and looks just like what you're describing though, so use it if you wish.
Ice Cream Cups (paraphrased from The Best of Ice Cream)
Makes 6 cups
1/4 c. unsalted butter, softened
1/2 c. sugar
2 large egg whites, lightly beaten
1/2 tsp. vanilla extract
1/2 c. AP flour
Preheat oven to 350F. Invert 6 oz. custard cups on coutertop and lightly grease bottoms and sides. Line baking sheets w/ parchment. Use pencil to trace 3 6" circles onto each sheet.
In large bowl using hand mixer, cream butter and sugar til fluffy. Beat in egg whites, vanilla, salt. Sift in flour.
Stick parchment onto baking sheet by putting small dab of batter under each corner. Spread thin layer of batter inside circles. You may want to bake one sheet at a time. Bake for 5-7 min. or until golden brown. While cookies still hot, slide metal spatula under and mold over custard cups. When cool, remove cookies from cups and invert. Can be stored in airtight container at room temp. for up to 3 days.
I've had success using this recipe for both bowls and fortune cookies. It seems to stay flexible a bit longer than other tuile cookies I've made. The key is to shape the cookies as soon as the edges turn brown, and then you can then pop them back in the oven if want a crisper result.
you can make edible bowls from pizzelles by draping them on an overturned bowl while still hot.