These cups are perfect for serving Ricotta Ice Cream, Buttermilk Ice Cream, and Creme Fraiche Ice Cream.
Trace a 6 1/2-inch circle onto a large, flexible plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. With utility knife, cut out circle shape to make stencil.
Preheat oven to 400 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until fluffy, about 5 minutes. Beat in egg whites, one at a time. Add flour, and beat to combine.
Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper. Place stencil on mat. Using an offset spatula, spread a thin layer of batter over stencil. Gently remove stencil. Repeat, making one more circle. Bake until golden around edges, about 4 minutes. Working quickly while tuiles are still warm, use a spatula to remove from baking sheet, and drape each cookie over a coffee cup. Cover with a clean kitchen towel, and gently press to help form cup shape. If cookies cool before shaping, return pan to oven for about 20 seconds. Spread and bake remaining batter.
Store in an airtight container for up to 1 week.