Vanilla or Chocolate Tuiles Recipe

Ingredients
<br>- ½ cup unsalted butter, room temperature
<br>- 1 cup confectioners' sugar, sifted
<br>- 4  egg whites
<br>- ½ teaspoon vanilla extract
<br>- 1 cup cake flour
<br><p></p>Directions
<br>step 1: Beat butter and sugar together with an electric mixer on medium-high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
<br>step 2: Lower the speed and add the flour or flour-cocoa mixture (see Cook's Note) and mix until just combined. Do not overmix. Cover bowl and chill for at least 1 hour.
<br>step 3: Preheat oven to 325 degrees F (165 degrees C).
<br>step 4: Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a small off-set spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
<br>step 5: Bake in preheated oven until lightly brown around the edges, 8 to 10 minutes. Remove from the oven and while still hot, remove tuiles from the pan and drape them over a rolling pin. Allow to sit a few minutes to harden and cool. Store in an airtight container.
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Ingredients
- ½ cup unsalted butter, room temperature
- 1 cup confectioners' sugar, sifted
- 4 egg whites
- ½ teaspoon vanilla extract
- 1 cup cake flour

Directions
step 1: Beat butter and sugar together with an electric mixer on medium-high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
step 2: Lower the speed and add the flour or flour-cocoa mixture (see Cook's Note) and mix until just combined. Do not overmix. Cover bowl and chill for at least 1 hour.
step 3: Preheat oven to 325 degrees F (165 degrees C).
step 4: Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a small off-set spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
step 5: Bake in preheated oven until lightly brown around the edges, 8 to 10 minutes. Remove from the oven and while still hot, remove tuiles from the pan and drape them over a rolling pin. Allow to sit a few minutes to harden and cool. Store in an airtight container.

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