---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title:  Hippennasse
  Categories: Desserts, Fruits, Masterchefs, Frisco, Tfr
       Yield: 35 baskets
  
   1 1/8 c  Cream, whipping                          Fruit, fresh
      13 oz Sugar, confectioner’s                    Puree, strawberry OR
      18 oz Flour                                    Puree, apricot
      12 lg Egg whites                               Mint leaves
            Berries, fresh OR              
  
        In a large bowl, combine the egg whites and cream, then mix well
   with a whip.
   
        In a separate bowl, sieve together the confectioner’s sugar and
   flour.  Slowly add the sugar-flour mixture to the egg whites and cream
   until a smooth paste is formed.
   
        Place a teaspoon at a time on a well-greased sheet pan.  With the
   back of a spoon, spread the mixture to approximately 5 inches in
   diameter.
   
        Prepare the basket molds by greasing the bottoms of teacups.
   
        Bake cookies 2 - 3 minutes in a 375 F oven.  While still soft,
   mold into desired basket shapes, then continue baking until light
   brown and completely dry.
   
        Cool and store in an air-tight container until used.
   
        To serve, fill cookie baskets with fresh fruit such as
   raspberries.  Garnish with strawberry or apricot puree and fresh mint
   leaves.
   
      Source: Great Chefs of San Francisco, Avon Books, 1984
      Chef:   Werner Albrecht, The French Room -
      :       Four Season’s Clift Hotel, San Francisco, CA
  
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