Vanilla or Chocolate Tuiles Popular Recipes

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Vanilla or Chocolate Tuiles

"'Tuile' is the French term for 'tile'. These cookies are very pliable when still hot and are traditionally draped over a rolling pin. When cool, they would resemble the tiles on old French villas."

Ingredients :

• 1/2 cup unsalted butter, room temperature
• 1 cup confectioners' sugar, sifted
• 4 egg whites
• 1/2 teaspoon vanilla extract
• 1 cup cake flour

Instructions :

Prep : 45M	Cook : 12M	Ready in : 2H

• Beat butter and sugar together with an electric mixer on medium-high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
• Lower the speed and add the flour or flour-cocoa mixture (see Cook's Note) and mix until just combined. Do not overmix. Cover bowl and chill for at least 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a small off-set spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
• Bake in preheated oven until lightly brown around the edges, 8 to 10 minutes. Remove from the oven and while still hot, remove tuiles from the pan and drape them over a rolling pin. Allow to sit a few minutes to harden and cool. Store in an airtight container.

Notes :

• To create Chocolate Tuiles, substitute 3/4 cake flour sifted with 5 tablespoons Dutch-processed cocoa powder for the 1 cup cake flour.
• The plastic lids from yogurt or cottage cheese containers are perfect for making stencils.
• Shape the tuiles however you like: drape the hot cookies over a rolling pin, over a glass, or in the hollows of an empty egg carton.
• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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