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Ingredients2 h servings 156
Original recipe yields 12 servings (1 dozen)
- 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.
- 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.
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- 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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- Cook's Notes:
- To create Chocolate Tuiles, substitute 3/4 cake flour sifted with 5 tablespoons Dutch-processed cocoa powder for the 1 cup cake flour.
- The plastic lids from yogurt or cottage cheese containers are perfect for making stencils.
- Shape the tuiles however you like: drape the hot cookies over a rolling pin, over a glass, or in the hollows of an empty egg carton.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 156 calories; 7.8 19.4 2.3 20 20 Full nutrition
ReviewsRead all reviews 3
Did not use stencil. Draped over rolling pin while still warm. Added almonds and toasted sesame seeds.