Fresh fruit makes a light dessert for any meal, and this dessert offers an interesting way to serve it. The cookie cups may be stored and brought out as needed; the recipe makes about 36 cups. The directions below include fruit quantities to serve 4 to 6.
- Heavy (whipping) cream - 1-1/8 cups
- Confectioner’s Sugar - 13 ounces
- Flour - 18 ounces
- Egg Whites - 12
- Fresh seasonal berries or fruit - 2 cups
- Sugar for dusting
- Strawberry and apricot puree - 1 cup each
- Fresh mint leaves - 4 to 6
Preheat the oven to 375 F. Grease two sheet pans. Grease the bottoms of 6 teacups. In a large bowl, combine the egg whites and cream, then mix well with a whip. In a separate bowl, sift the confectioner’s sugar and flour together. Slowly add the sugar-flour mixture to the egg-cream mixture and cream until a smooth paste is formed. Drop the batter by teaspoonfuls on the prepared baking sheets, leaving room between the drops. With the back of a teaspoon, spread each into a 5-inch circle. Bake 2 to 3 minutes, until just beginning to brown. Remove from the oven and mold over the inverted teacups. When the cookies are formed into cups, return them to the oven briefly until lightly browned. Remove from heat and cool; store in an air-tight container. The cookies are easily shaped while warm; if the circles become too cool to shape, return them briefly to the oven until they are pliable again. Likewise, if a finished cookie cup is deformed, warm it and shape again over the bottom of a teacup.
To prepare the fruit: Clean the fruit, peeling and/or slicing large fruit into bite-sized pieces. Sprinkle with a little sugar and set aside for 30 minutes.
To serve: Put the puree in a squeeze bottle and decorate the dessert plates with drizzles of puree. Fill four cookie cups with fresh fruit and place on the decorated plates. Garnish with mint leaves.