New This Month

Chinese Hat Tuiles

These cookies are made of fortune-cookie batter but shaped to look like a Chinese hat. Serve them with Green Tea Sorbet.

  • Yield: Makes about 4 dozen

Source: Martha Stewart Living, December 2001

Ingredients

  • 4 large egg whites
  • 1 cup superfine sugar
  • 1 cup all-purpose flour, sifted
  • Pinch of table salt
  • 5 tablespoons unsalted butter, melted and cooled
  • 3 tablespoons heavy cream
  • 1 teaspoon pure almond extract

Directions

  1. Preheat oven to 350 degrees. To make a hat stencil, trace a 4-inch circle on a piece of plastic, such as a large coffee-can lid. Mark a wedge from center of circle to two points on circumference about an inch apart. Using a utility knife, cut out largest part of circle and along straight sides of wedge, leaving wedge intact.

  2. In bowl of electric mixer, combine egg whites and sugar; beat on medium about 30 seconds. Add flour and salt; beat until combined. Add butter, heavy cream, and almond extract; beat until combined, about 30 seconds.

  3. Place stencil on a Silpat-lined baking sheet; spoon about 2 teaspoons in center. Using a small offset stencil, spread batter until it fills template in a thin and even coat. Lift stencil; repeat for a second cookie. Bake for about 6 minutes, until just barely beginning to brown. Remove from oven; lift immediately using an offset spatula. Overlap straight edges, creating a cone-shaped hat. Cool completely on a wire rack. Repeat with remaining batter.

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