New This Month

Pistachio Tuiles

15

Make these for our Lemon-Ginger Mousse.

  • Yield: Makes about 6 dozen

Source: Martha Stewart Living, April 2007

Ingredients

  • 2/3 cup sugar
  • 3 large egg whites
  • 1/8 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, melted and cooled
  • 2 tablespoons all-purpose flour
  • 1/2 cup shelled unsalted pistachios, finely chopped in a food processor

Directions

  1. Preheat oven to 350 degrees. Whisk sugar, egg whites, and salt in a medium bowl until sugar has dissolved. Whisk in butter, then flour. Stir in pistachios.

  2. Line a baking sheet with a nonstick baking mat. Place a long-handled wooden spoon on a clean work surface; prop up each end on a metal spoon to raise it slightly (you will use handle of wooden spoon to form tuiles).

  3. Drop teaspoons of batter onto baking mat, spacing about 2 inches apart; flatten into 1 1/2-inch rounds. Bake until pale golden, 8 to 10 minutes. Let cool on baking sheet 30 seconds.

  4. Working quickly with one cookie at a time, use an offset spatula to lift cookies from sheet and drape them over spoon handle. (If cookies become too crisp to work with, return to oven until pliable, about 1 minute.) Let cookies cool slightly, 20 to 30 seconds, then remove from handle; press sides together to close. Let cool completely. Repeat with remaining batter.

Cook's Notes

Tuiles can be stored in an airtight container up to 1 week.

Reviews Add a comment

  • Pinky
    18 JAN, 2013
    Someone at work made these, they're s...o.... good. I can't wait to try making them myself.
    Reply
  • ChefKyle
    28 DEC, 2012
    Haha, this is perfect for that low budget gourmet treat. I have these snobby, stuck up rich folk coming over for dinner. This'll show 'em I'm not just some cheap bachelor. Thanks Martha!!!
    Reply
  • MS11697382
    2 JUL, 2010
    What a great suggestion, thank you for sharing! I can't wait to make these now.
    Reply
  • MicheleLee
    28 SEP, 2008
    These are ridiculously delicious. The second time I made them I increased their size and draped them on overturned cups to create bowls. Filled with choclate gelato, or Frangelico mousse drizzeled with bittersweet chocolate sauce, they are beautiful and fabulous tasting.
    Reply