Hippennasse

1. In a large bowl, combine the egg whites and cream, then mix well with a whip.
2. in a separate bowl, sieve together the confectioner"s sugar and flour.
3. Slowly add the sugar-flour mixture to the egg whites and cream until a smooth paste is formed.
4. 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.
5. prepare the basket molds by greasing the bottoms of teacups.
6. bake cookies 2 - 3 minutes in a 375°F oven.
7. 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.
8. to serve, fill cookie baskets with fresh fruit such as raspberries.
9. Garnishi with strawberry or apricot puree and fresh mint leaves.