Description
‘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.
Ingredients
- ½ cup unsalted butter, room temperature
- 1 cup confectioners’ sugar, sifted
- 4 egg whites
- ½ teaspoon vanilla extract
- 1 cup cake flour
Instructions
- 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 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 the oven to 325 degrees F (165 degrees C).
- Cut a small hole (about 3 1/2 inches in 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 silicone mat and place the stencil on it. Using a small offset spatula
- place a small amount of 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 the 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.
Prep Time: 45 mins
Cook Time: 8 mins
Total Time: 2 hrs
Servings: 12