Ingridients:
- 1/2 cup butter
- 1/2 cup sugar
- 1 t vanilla
- 2 egg whites
- 2/3 cup all-purpose flour
Procedure
- Preheat to 375°F. Prepare 2 baking sheets.
- In a bowl, cream butter with sugar and vanilla until light and fluffy. Gradually beat in egg whites. Beat until smooth then fold in the flour.
- Transfer mixture to a piping bag fitted with a plain round tip. Pipeout batter 2 inches apart on baking sheets.
- If a piping bag is not available, simply drop the mixture by teaspoonfuls onto the baking sheet then spread thinly with a spatula or the back of a spoon into a 3-inch circle. Bake until wafers are brown along edges.
- Remove wafers from the baking sheet, one at a time, using a spatula or kitchen turner. Roll each wafer around the handle of a wooden spoon until edges overlap.
- Cool seam side down on a wire rack until crisp all over. Do the same for all the wafers.
- Yield 1.5 dozen.
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