Striped Tuile Rolls
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
66
Spice
50
Sweetness
60
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Sugar1 tsp
Vanilla Extract1 tsp
Salt2 large
Egg White (at room temperature)1 cup
All-Purpose FlourDirections:
1
Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat
2
(You can also use parchment paper
3
) Beat the butter, sugar, vanilla and salt in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes
4
Add the egg whites and beat until incorporated
5
Reduce the mixer speed to low; add the flour and beat until just incorporated
6
Transfer 1 tablespoon of the batter to a small bowl and stir in the red food coloring
7
Spoon 1 tablespoon of the plain batter onto the silcone mat; use an offset spatula to spread the batter into a very thin oval, about 4 by 6 inches
8
Repeat to make 3 more ovals on the mat
9
Dip a toothpick into the red batter and drag it diagonally across the ovals to make thin red stripes
10
Bake until the cookies are set and the edges are just golden, about 7 minutes
11
Let cool 45 seconds, then immediately loosen the cookies from the baking sheet with an offset spatula and roll each one lengthwise around a chopstick or the handle of a thin wooden spoon to make a tube
12
Pull out the chopstick and transfer to a rack to cool completely
13
(You'll need to work quickly or the cookies will harden; if they do, return to the oven briefly to soften
14
) Repeat with the remaining batter, letting the baking sheet cool completely between batches
15
Photograph by Andrew Purcell