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
- 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
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.
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.
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.