Light and crisp tuiles are an elegant way to round out your cookie plate, or to serve as a garnish with a dish of ice cream, coffee or tea. This version has a bright red streak which is a nod to the holiday season, but would be just as appropriate for any time of year.
| Level: | Easy |
| Total: | 2 hr 25 min |
| Prep: | 2 hr 18 min |
| Cook: | 7 min |
| Yield: | about 12 cookies |
| Level: | Easy |
| Total: | 2 hr 25 min |
| Prep: | 2 hr 18 min |
| Cook: | 7 min |
| Yield: | about 12 cookies |
Ingredients
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large egg whites, at room temperature
- 1/3 cup all-purpose flour
- 2 drops red food coloring
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat. (You can also use parchment paper.) Beat the butter, sugar, vanilla and salt in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg whites and beat until incorporated. Reduce the mixer speed to low; add the flour and beat until just incorporated. Transfer 1 tablespoon of the batter to a small bowl and stir in the red food coloring.
- Spoon 1 tablespoon of the plain batter onto the silcone mat; use an offset spatula to spread the batter into a very thin oval, about 4 by 6 inches. Repeat to make 3 more ovals on the mat. Dip a toothpick into the red batter and drag it diagonally across the ovals to make thin red stripes.
- Bake until the cookies are set and the edges are just golden, about 7 minutes. Let cool 45 seconds, then immediately loosen the cookies from the baking sheet with an offset spatula and roll each one lengthwise around a chopstick or the handle of a thin wooden spoon to make a tube. Pull out the chopstick and transfer to a rack to cool completely. (You’ll need to work quickly or the cookies will harden; if they do, return to the oven briefly to soften.)
- Repeat with the remaining batter, letting the baking sheet cool completely between batches.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 82 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 0 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 10 mg |
| Sodium | 52 mg |
| Serving Size | 1 of 12 servings |
| Calories | 82 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 0 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 10 mg |
| Sodium | 52 mg |
Reviews
These cookies are crispy and light while retaining some of that cookie crumble. They taste sweet and airy. And they provide a nice break from the typical Christmas cookie format.
However I would love to know who baked the tuiles in the photo. You have to be a savant to evenly spread a perfect layer of batter on the baking sheet to make these thin enough to roll up. More likely you’ll end up with thicker cookies that roll up like cookie croissants with burnt edges where the batter thins out.