Tuiles

Ingredients

  • 2 large egg whites
  • ½ cup sugar
  • 6 tablespoons unsalted butter, melted and cooled to room temperature
  • ½ cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1.5 tablespoons lemon juice

Preparations

    step 1

    In a medium bowl, whisk together the egg whites and sugar until the mixture is combined and slightly frothy.

    step 2

    Add the melted butter to the bowl and whisk until combined.

    step 3

    Add the flour and vanilla to the egg mixture. Stir the mixture until the batter is smooth using a wooden spoon or rubber spatula.

    step 4

    Cover the batter and refrigerate for 2 hours.

    step 5

    Preheat the oven to 350 degrees Fahrenheit.

    step 6

    Line a baking sheet with a nonstick baking mat or parchment paper coated with nonstick spray.

    step 7

    Spoon a small spoonful of tuile batter onto the baking sheet and spread the batter out into a thin circle that is about 3 inches across. You can shape your tuile by eye or with a round stencil. Spread your batter as smooth and evenly as possible.

    step 8

    Spoon a small spoonful of tuile batter onto the baking sheet and spread the batter out into a thin circle that is about 3 inches across. You can shape your tuile by eye or with a round stencil. Spread your batter as smooth and evenly as possible.

    step 9

    Remove the pan from the oven and immediately begin to shape the cookies. Run a spatula under the edges of a tuile to remove it from the baking sheet. Drape the cookie over a rolling pin, can, or wine bottle to create a curved shape. Leave the tuile in place to cool for about 1 minute. Repeat this process with each cookie.

    step 10

    Repeat the baking and shaping process, using a cooled baking tray for each batch, until all of the batter has been used. If multiple trays aren’t available, rinse the hot tray under cold water and dry thoroughly in between batches. Avoid cooking your tuiles on baking sheets that are still hot.

    step 11

    Let the tuiles cool completely before storing them in an airtight container. Add any additional toppings immediately before serving.

    step 12

    Cover the batter and refrigerate for 2 hours.