Very thin and crispy cookies from France. Leave them flat to sandwich with melted chocolate (pictured), or immediately drape them over a form when removed from the oven to give them interesting shapes.
Ingredients
4 tablespoon unsalted butter, softened
2/3 cup sugar, granulated
2 large egg whites
4 tablespoon all-purpose flour
1 cup almonds, finely ground
1/4 teaspoon vanilla extract
1/3 cup semi-sweet chocolate chips (optional, pictured)
Directions
- To make the Tuiles:
- Pre-heat oven to 375F and generously spray a baking sheet with non-stick spray. Lay two sheets of waxed paper on the counter. Cream sugar and butter together. Whisk in egg whites and then remainder of ingredients, except the chocolate. Dollop about 1-1/2 tablespoon of mixture onto prepared baking sheet. Spread thin in round shapes and place into oven for about 8-10 minutes. Only bake 2 cookies at a time. When the cookies are light golden brown remove from oven and allow to sit for a few seconds. With a flat pastry spatula remove cookies from pan and allow to cool on waxed paper. For added effect, while still warm drape cookies over a rolling pin and allow to harden to the shape of the pin. Repeat until all dough is gone.
- Chocolate sandwich variation (pictured):
- Alternately, leave them flat, and when the cookies are thoroughly cooled, sandwich them with melted chocolate. Place chocolate chips in microwave-safe bowl and microwave for 30 seconds; stir. Repeat just until chocolate is melted and smooth. Spread melted chocolate on one cookie and immediately top with a second, to make a sandwich. If you do this, you will have a yield of 6 sandwich cookies. You can easily double the recipe.
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