Vanilla or Chocolate Tuiles3 Reviews
“'Tuile' is the French term for 'tile'. These cookies are very pliable when still hot and are traditionally draped over a rolling pin. When cool, they would resemble the tiles on old French villas. To create Chocolate Tuiles, substitute 3/4 cake flour plus 5 tablespoons Dutch processed cocoa powder for the 1 cup cake flour.” - by Kevin Ryan
Original recipe yields 1 dozen
- In a bowl cream the butte and sugar together 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) mix until just combined. Do not overmix. Cover 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 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 at 325 degrees F (165 degrees C) for 8 to 10 minutes or until lightly brown around the edges. Remove from the oven and while still hot, remove them from the pan and place them either over a rolling pin, over a glass or in the hollows of an empty egg carton. Allow to sit a few minutes to harden and cool. Store in an airtight container.
Amount Per Serving (12 total)
- 156 cal
- 7.8 g
- 19.4 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"Did not use stencil. Draped over rolling pin while still warm. Added almonds and toasted sesame seeds...." See more"
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