Tuile Cookies
Thin, crisp cookies molded during baking and pliable while hot, allowing them to be shaped into various forms. Commonly used as a decorative garnish or as edible containers for desserts.
Ingredients
fine granulated sugar
3 1/2 oz (110 g)
flour
4 1/4 oz (130 g)
butter
4 1/4 oz (130 g)
egg whites
4 1/4 oz (130 g)
vanilla extract
to taste
Instructions
1
Make the batter
Cream the sugar, butter, and egg whites together until fluffy, then fold in the flour.
2
Bake
Spread the batter through a stencil onto a clean, greased baking sheet and bake in a hot oven at 400°F (204°C) until the edges turn golden.
3
Shape
Shape the cookies immediately after removing them from the oven.
4
Assembly example
To form the barrel shape shown in the illustration, spread and bake the base and the side pieces separately using a stencil. After baking, drape the sides around a suitably sized rolling pin to curve them, then attach them to the base with boiled sugar syrup. Finally, fill with fresh cream and fruit.
