Summertime means ice cream treats! Add a little flair to your ice cream by making your own ice cream cups! Decorate them in the colors of your occasion for a personal touch!
2 large egg whites
1 ½ teaspoons Gluten Free vanilla extract
3 tablespoons vegetable oil
8 tablespoons Gluten Free flour blend
2 ½ teaspoons cornstarch
¼ teaspoon salt
8 tablespoons granulated sugar
2 ½ teaspoons water
food coloring, melted chocolate and Gluten Free sprinkles (optional)
Preheat the oven to 300 degrees Fahrenheit and HEAVILY grease 2 9-X-13 inch baking sheets.
In a medium bowl, lightly beat the egg white, vanilla extract and vegetable oil until frothy, but not stiff.
In a separate bowl sift together the dry ingredients, and then stir in the water.
Add the flour mixture to the egg white mixture and stir until you have a smooth batter. The consistency you are looking for is not runny. It will easily drop off a wooden spoon. If you want to dye the cookies, divide the “dough” into as many groups as you like. I usually do two or three colors at a time. Add the food coloring, stirring it into the batter.
Place a tablespoon of batter onto the heavily greased cookie sheet, spacing them at least 3 inches apart. Using a spoon spread the batter out to form into a circle 4 inches in diameter.
Bake until the outer ½-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes). If you’ve dyed the cookies this will be harder to recognize, especially if you used a white food dye, but you should be able to notice the change in the texture of the cookie, even if you can’t see the color.
Working quickly, remove the cookie with a spatula and flip it over in your hand. Mold over a cup or bowl, or wedged between two stacked brioche pans as I did.
Dip edges in melted chocolate and decorate with sprinkles if desired. Store in an airtight container until ready to serve.
Gluten Free Recipe Conversion of an original by Cherry Tea Cakes