Lemon-Almond Tuiles
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
35
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375°F with rack in middle
2
Line a large baking sheet with liner
3
Whisk together sugar and egg white until sugar has dissolved
4
Whisk in remaining ingredients until smooth
5
Spoon 1/2 tablespoon of batter for each cookie, 2 inches apart and in staggered rows, on baking sheet (about 6 cookies), spreading with offset spatula into 4-inch-long cookies (straight or curvy)
6
Bake until pale golden, 7 to 8 minutes
7
Transfer cookies, while still hot, with a spatula to a rack to cool completely, or curl cookies by draping them over a rolling pin to cool
8
Cool sheet and liner before baking more tuiles in same manner
9
Preheat oven to 375°F with rack in middle
10
Line a large baking sheet with liner
11
Whisk together sugar and egg white until sugar has dissolved
12
Whisk in remaining ingredients until smooth
13
Spoon 1/2 tablespoon of batter for each cookie, 2 inches apart and in staggered rows, on baking sheet (about 6 cookies), spreading with offset spatula into 4-inch-long cookies (straight or curvy)
14
Bake until pale golden, 7 to 8 minutes
15
Transfer cookies, while still hot, with a spatula to a rack to cool completely, or curl cookies by draping them over a rolling pin to cool
16
Cool sheet and liner before baking more tuiles in same manner