Tuiles
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 large
Egg WhiteDirections:
1
In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds
2
Add the confectioners' sugar and flour and mix until combined
3
Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all
4
Refrigerate the batter for 30 minutes
5
Preheat the oven to 350 degrees F
6
Have a rolling pin at hand
7
Spray a baking sheet with nonstick cooking spray or line it with parchment paper
8
Spoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle
9
Repeat to form more tuiles, baking only 6 to 8 at a time
10
Refrigerate the remaining batter while you bake the tuiles
11
Bake the tuiles for 4 to 6 minutes, until lightly browned around the edges
12
Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set
13
Repeat with the remaining batter
14
Store the tuiles in a cool dry place in an airtight container for up to 1 week