Extra-Fine Crown Cookies (Couronnes Extra-Fines)
Crispy hollow rolls made from a meringue batter, ideal as delicate containers for ice cream or fresh fruit.
Ingredients
egg white
1
extra-fine powdered sugar
50 g
all-purpose flour
25 g
Instructions
1
Prepare the templates
Preheat the oven to 200°C (th. 7). Use a pencil to draw 6 rectangles measuring 20 x 7.5 cm on 6 sheets of baking paper.
2
Make the batter
In a bowl, whip the egg white and powdered sugar until stiff peaks form. Gently fold in the flour and mix until smooth. Make a piping bag from a sheet of baking paper, snip the tip to create a small opening.
3
Pipe the batter
Transfer the mixture into the paper piping bag. On the 6 baking paper rectangles, pipe thin lines in a zigzag pattern to fill the outline, adding a little extra along one of the long edges.
4
Bake
Bake for about 3 minutes.
5
Shape
Immediately after removing from the oven, roll the cookies around a glass to form a crown shape. Peel off the baking paper and stand the crowns upright. Slip out the glass. If the mixture stiffens before all the crowns are shaped, return them to the oven for a few seconds to soften.
