Tuile Leaves
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Holiday Cookies 2005, Special Issue 2005
- Yield Makes sixteen 4 1/4-inch cookies
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Ingredients
- 1 large egg white
- 1/4 cup superfine sugar
- 1/4 cup all-purpose flour, sifted
- Pinch of salt
- 4 teaspoons unsalted butter, melted
- 2 teaspoons heavy cream
- 1/4 teaspoon pure almond extract
Directions
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Preheat oven to 350 degrees. Line a rimmed baking sheet with a Silpat baking mat. In the bowl of an electric mixer, whisk egg white and sugar on medium speed until combined, about 30 seconds. Reduce speed to low; add flour and salt. Beat to combine. Beat in butter, cream, and extract, about 30 seconds.
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Place a leaf stencil in corner of prepared baking sheet. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat, filling baking sheet with leaves. Bake until tuiles are golden, 6 to 8 minutes. Using a small offset spatula, lift cookies, and quickly drape over a rolling pin to cool.
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Repeat process until all batter is used. Store leaves in an airtight container at room temperature up to 2 days.
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