Yield: 6 servings

2 egg whites
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/2 cup unsalted butter, melted
2 teaspoons water
1 teaspoon vanilla extract
Ice cream, sherbet or fresh fruit for filling

Line three baking sheets with parchment paper or grease and flour sheets. Using a 6-inch plate, trace two circles on each sheet leaving one inch between each circle.

In large bowl whisk together egg whites sugar flour butter water and vanilla extract just until blended. Using three tablespoons batter for each cookie drop into circles on prepared baking sheet. With metal spatula gently spread batter as thinly as possible to fill circles. Bake one sheet at a time in upper half of 400 degree F oven for 6 to 8 minutes or until edges are just beginning to brown. Remove baking sheet from oven and place on rack. Using metal spatula immediately lift one cookie and place on to lightly greased inverted tall glass about 1-1/2 inches in diameter. Working quickly lightly shape warm cookie with fingers to create a fluted effect. Let cool completely on glass. Repeat with remaining cookies. If cookie is too firm to mold return to oven for 15-30 seconds or until softened. (Cookie shells can be stored in airtight container for up to two days.) Re-crisp in 275 degree F oven for one minute.

TIP: It is important to work quickly when shaping tulip shells because they're easiest to handle while still warm. If possible line baking sheets with parchment paper for easy removal of the cookies.