TULIPES
170g butter, 225g icing sugar 10ml vanilla, 170g egg white 200g flour 2T milk.
Oven: 200C/Gas 6
Source: N. Malgieri
METHOD
Beat butter till soft, add sifted icing sugar, beat till light, add vanilla. Beat egg whites to liquefy, beat half into batter, half flour, rest egg white, then remaining flour, stir in milk. Butter pans, spread batter in thin circles, bake about 6 mins. Quickly remove and mould. Melt 2oz chocolate and pipe line around edge of each tulipe, bake and mould.