In a large bowl, combine the egg whites and cream, then mix well with a whip.

In a separate bowl, sieve together the confectioner's sugar and flour. Slowly add the sugar-flour mixture to the egg whites and cream until a smooth paste is formed.

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.

Prepare the basket molds by greasing the bottoms of teacups.

Bake cookies 2 - 3 minutes in a 375 F oven. 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.

To serve, fill cookie baskets with fresh fruit such as raspberries. Garnish with strawberry or apricot puree and fresh mint leaves.

Chef: Werner Albrecht, The French Room -