Tuile Cups
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
45
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 large
Egg White (room temperature)1 cup
All-Purpose FlourDirections:
1
Trace a 6 1/2-inch circle onto a large, flexible, plastic lid, such as one from a coffee can
2
Using scissors, cut lip from lid
3
With utility knife, cut out circle shape to make stencil
4
Heat oven to 400 degrees F
5
In bowl of electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until fluffy, about 5 minutes
6
Beat in egg whites, one at a time
7
Add flour and beat to combine
8
Line baking sheet with silpat (French nonstick baking mat) or parchment paper
9
Place stencil on mat
10
Using an offset spatula, spread a thin layer of batter over stencil
11
Gently remove stencil
12
Repeat, making 1 more circle
13
Bake until golden around the edges, about 4 minutes
14
Working quickly while tuiles are still warm, use a spatula to remove from baking sheet and drape each cookie over a coffee cup
15
Cover with a clean kitchen towel and gently press to help form cup shape
16
If cookies cool before shaping, return pan to oven for about 20 seconds
17
Spread and bake remaining batter
18
Store in an airtight container up to 1 week