Beat the butter with the spices, salt and powdered sugar. Mix the granulated sugar with the egg whites and beat until creamy. Fold the egg whites into the butter mixture alternately with the sifted flour. Using a rectangular template, spread the mixture onto the lightly greased and floured baking sheet and bake the pastry at 180 degrees until it has lightly colored. Then remove the baking sheet from the stove and cool. Then finish baking until the pastry has taken on a nice golden brown color. Remove the baking sheet from the stove and place it on the open oven door. Roll the hollow hips in give with a round stick or pencil if necessary. The heat of the oven will help the hips to keep their shape longer. The finished hollow hips can then be dipped in cooking chocolate. Depending on the size, they may also be suitable for filling.
a freezer bag and place it in the refrigerator, where it can be kept for up to four weeks.
Tip: Stock up on high-quality spices – it pays off!
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