1/2 c. flour
1/2 c. sugar
Pinch of salt
1 egg plus 1 egg white

Preheat the oven at 350 degrees. Sift together the flour, sugar and salt. Add the egg and egg white and mix until thoroughly combined. With a toothpick, mark 6 circles on buttered baking sheets by tracing around a small plate or saucer about 5 inches in diameter. Do not place more than 3 circles on each sheet. Place 1/6 of the batter in the center of each circle and spread out the batter with a rubber spatula to fill in the circles. Bake, 1 sheet at a time, until the circles begin to brown lightly around the edges, about 6 or 7 minutes. Remove the circles from the baking sheets with a spatula and invert each one over the back of a buttered custard cup. Working quickly but gently, form them into fluted shells with your hands by molding them down the sides of the custard cups.

Don't try to bake more than 3 at a time or the circles will harden before you have time to mold them. Continue baking the remainder of the shells, and when all have cooled, set them open side up on individual serving plates or group them on 1 large serving plate.