New This Month

Tuile Bowls


Make these crispy bowl-shaped cookies to serve our Cherry Sherbet. The tuile batter can be made a day in advance. Refrigerate it in an airtight container until you're ready to bake.

  • Yield: Makes 6

Photography: Alexandra Grablewski

Source: Martha Stewart Living, July 2005


  • 1 stick (8 tablespoons) unsalted butter, softened
  • 2/3 cup packed light-brown sugar
  • 4 large egg whites, room temperature
  • 1 cup all-purpose flour
  • Pinch of salt
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees; with rack in middle. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium until fluffy, 2 to 3 minutes. Mix in egg whites, 1 at a time. Mix in flour, salt, and vanilla.

  2. Line a baking sheet with a Silpat baking mat or parchment paper. Spoon 2 tablespoons batter onto the baking mat. Using an offset spatula, spread batter into a 7-inch circle, with the edges slightly thicker than the center. Repeat, making a second circle on the mat.

  3. Bake, rotating sheet halfway through, until edges of cookies turn golden, about 9 minutes. Using a small spatula, immediately transfer 1 cookie to a small bowl (about 5 1/2 inches in diameter and 3 inches deep). Gently mold the warm cookie to the shape of the bowl, pressing bottom down to flatten. Let stand in bowl 30 seconds; remove. Repeat with remaining cookie. If cookies become too cool to shape, return them to oven for 20 seconds. Repeat, baking remaining batter and forming into bowls. If using just 1 baking sheet, let it cool before spreading the next batch of batter onto it.

Cook's Notes

Be sure to bake the cookies so that the entire round is golden, not just the edges. Keep cookies in an airtight container wrapped with plastic wrap until ready to serve. Avoid baking these tuiles on a humid day; the delicate cookies will have trouble keeping their shape.

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