What is the name of this batter? I remember reading and watching videos about it, but haven't ever made it, and I also forgot the name. I want to learn some more of it, find the correct recipe, etc., but it is rather hard without the name as a starting point. 

It is very simple, made with only egg whites and something else (flour, or cornstarch, or confectioner's sugar, I don't remember exactly which, or the correct ratio). It is baked in a very thin shape, often dripped in a pattern. When hot out of the oven, it has enough plasticity to be shaped per hand. It then cools in the shape it was given, making ornaments (out of the dripped patterns) or small basket-like shapes, for serving ice cream etc. 

Does anybody have more info on it? 

Update thank you for the great answers. I was able to find good ressources, mostly on searches for tuile, which seems to be the broader term (although hippenmasse alone would have helped too). The best information in English was available on http://www.pastrysampler.com/Questions_and_Answers/tuile.htm, if anybody is interested. 

Update 2 I made the stuff according to a recipe from the link above, and they turned out just as I imagined them. Other SA members tried other recipes with less success, so I am posting the "known good" recipe here: 


2 1/2 oz. powdered sugar // 70g
1 1/2 oz. flour // 45 g (slightly higher because with 40 g, it was too runny for piping) 
2 egg whites
1 1/4 oz. clarified unsalted butter // 35 g
Sounds similar to a tuile. There's a little more to it that flour and egg white, but that's a good start; you'd also want some sugar, and probably some fat.

I have an example on http://blog.jagaimo.com/archive/2010/03/16/improvised-pumpkin-seed-tuiles.aspx with a few photos. I've also used the same basic batter to make little cups for ice cream, for which I generally crimp four ways over a small teacup. The batter generally loses plasticity very quickly out of the oven, so there's not much time to work.

A fortune cookie is made using a similar technique, though I think the dough has less fat.