Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Tuile Cups 2.4 (9) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 5 These cups are perfect for serving Ricotta Ice Cream, Buttermilk Ice Cream, and Creme Fraiche Ice Cream. Ingredients 4 tablespoons unsalted butter, room temperature ⅓ cup confectioners' sugar, sifted 2 large egg whites, room temperature ½ cup all-purpose flour Directions Trace a 6 1/2-inch circle onto a large, flexible plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. With utility knife, cut out circle shape to make stencil. Preheat oven to 400 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until fluffy, about 5 minutes. Beat in egg whites, one at a time. Add flour, and beat to combine. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper. Place stencil on mat. Using an offset spatula, spread a thin layer of batter over stencil. Gently remove stencil. Repeat, making one more circle. Bake until golden around edges, about 4 minutes. Working quickly while tuiles are still warm, use a spatula to remove from baking sheet, and drape each cookie over a coffee cup. Cover with a clean kitchen towel, and gently press to help form cup shape. If cookies cool before shaping, return pan to oven for about 20 seconds. Spread and bake remaining batter. Cook's Notes Store in an airtight container for up to 1 week. Rate it Print