1/2 cup egg whites
1/2 cup powdered sugar
1/3 cup sifted flour
3 tablespoons butter, melted and cooled
3/4 teaspoon vanilla extract
Beat egg whites until frothy; gradually add powdered sugar, beating well after each addition; beat until stiff peaks are formed.
Fold in flour in halves. Blend in cooled butter and vanilla.
Quickly grease a preheated cookie sheet and bake a trial cookie – if it is too brittle to shape, the batter needs a little more flour; if it is thick and difficult to shape, add a little more cooled butter.
Drop mixture by heaping tablespoons 6 to 8 inches apart onto hot cookie sheet (2 to 4 on a sheet, depending on the size of the sheet); spread very thinly, being careful not to make holes.
Bake at 400 F for 2 to 3 minutes or until edges are lightly browned.
Immediately remove from cookie sheet and quickly shape inside a bowl. Let cool. Store in tightly covered container.
These are especially great for holding sundaes, but anything else can be put in them. One of my favorites is fresh fruit with a hunk of fresh whipped cream on top.
Pyrex 18-Piece Glass Food Storage Set with Lids