Cream Cornets

Directions

1. 1
   Beat egg whites until stiff but not dry.
2. 2
   Gradually add sugar, beating constantly, until stiff but not dry. Beat in flour and almonds.
3. 3
   Spoon heaping teaspoonfuls of batter onto well-greased cookie sheet.
4. 4
   Spread batter to make mounds 2-inches in diameter. Prepare only 6 at a time.
5. 5
   Bake in very hot oven at 450° for 3 to 4 minutes or until lightly browned.
6. 6
   Cool a few seconds and carefully remove from cookie sheet with spatula.
7. 7
   If cookies stick, return to oven for a few minutes. Roll with fingers, overlapping cookie to form cones.
8. 8
   Press overlapped ends at wide end to seal and hold shape.
9. 9
   Cool and just before serving, fill with sweetened cream.
10. 10
    Makes 2 or 3 dozen.