VANILLA OR CHOCOLATE TUILES RECIPE | ALLRECIPES
'Tuile' is the French term for 'tile'. These cookies are very pliable when still hot and are traditionally draped over a rolling pin. When cool, they would resemble the tiles on old French villas.
Provided by Kevin Ryan
Categories World Cuisine European French
Total Time 2 hours 0 minutes
Prep Time 45 minutes
Cook Time 8 minutes
Yield 1 dozen
Number Of Ingredients 5
Steps:
- 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.
- Lower the speed and add the 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.
- Preheat oven to 325 degrees F (165 degrees C).
- Cut a small hole (about 3 1/2 inch 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 silicon mat and place the stencil on it. Using a small off-set spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
- Bake in preheated oven until lightly brown around the edges, 8 to 10 minutes. 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.
Nutrition Facts : Calories 155.8 calories, CarbohydrateContent 19.4 g, CholesterolContent 20.3 mg, FatContent 7.8 g, FiberContent 0.2 g, ProteinContent 2.3 g, SaturatedFatContent 4.9 g, SodiumContent 19.9 mg, SugarContent 9.9 g
ANISE TUILES RECIPE | ALLRECIPES
These cookies are shaped to have a fluted edge after baking.
Provided by Stephanie
Categories World Cuisine European French
Yield 2 1/2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
- In a large bowl, beat egg whites, confectioner's sugar, and flour until blended and smooth. Beat in melted butter, anise extract, and salt.
- Drop 1 heaping teaspoon mixture onto cookie sheet. Repeat to make 3 more cookies, about 3 inches apart. With small spatula, spread cookie to a 3-inch round. (Do not place more than 4 on cookie sheet because, after baking, cookies must be shaped quickly before hardening.).
- Bake cookies 5 to 7 minutes until edges are golden. With pancake turner, quickly remove 1 cookie to wire rack. With hands, gently shape warm cookie to flute edges. Repeat with remaining cookies on cookie sheet. If cookies become too hard to shape, return cookie sheet to oven to soften cookies slightly. Repeat with remaining batter. (Batter will become slightly thicker upon standing.) Store in tightly covered container.
Nutrition Facts : Calories 103.7 calories, CarbohydrateContent 11.5 g, CholesterolContent 15.3 mg, FatContent 5.8 g, FiberContent 0.1 g, ProteinContent 1.5 g, SaturatedFatContent 3.7 g, SodiumContent 103.4 mg, SugarContent 7.4 g
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