Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pistachio Tuiles 3.4 (16) 4 Reviews 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 6 dozen Make these for our Lemon-Ginger Mousse. Ingredients ⅔ cup sugar 3 large egg whites ⅛ teaspoon salt ¼ cup (½ stick) unsalted butter, melted and cooled 2 tablespoons all-purpose flour ½ cup shelled unsalted pistachios, finely chopped in a food processor Directions 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. 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. Rate it Print