Make these for our Lemon-Ginger Mousse.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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.

  • 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 (4)

16 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
01/18/2013
Someone at work made these, they're s...o.... good. I can't wait to try making them myself.
Rating: Unrated
12/28/2012
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!!!
Rating: Unrated
07/02/2010
What a great suggestion, thank you for sharing! I can't wait to make these now.
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Rating: Unrated
09/28/2008
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.