This tuile recipe can be adapted for chocolate or vanilla cookies. The thin, buttery cookies are shaped while still hot. Use them to garnish ice cream or shape them into dessert cups.
Preparation Time
45 mins
Cooking Time
10 mins
Total Time
55 mins
Calories
156 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
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.
Step 3
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.
Step 4
Bake in the preheated oven until lightly brown around the edges, 8 to 10 minutes.
Step 5
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.
Step 6
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.
