Homemade Recipes

Ingredients:

1/2 cup confectioners' sugar

5 tablespoons all-purpose flour

Pinch of salt

3 tablespoons unsalted butter, melted

1/4 teaspoon pure vanilla extract

1 1/2 large egg whites

Method:

In a small bowl, whisk together the sugar, flour, and salt. Stir in (just continue to gently whisk) the melted butter, vanilla, and egg whites until a smooth paste forms. Cover the bowl and chill for about an hour to allow it to thicken further. You can store the batter in the refrigerator, baking as needed, for up to 5 days.

Preheat oven to 375 degrees and place a rack in the middle position. Let batter sit at room temperature for about 5-10 minutes before using. Line baking sheet with silicon baking mat. Spread about a tablespoon of batter into no larger than a 4-by-6 inch oval. Use a small offset spatula to spread the batter evenly and thinly so that it's practically transparent. Take care to keep the ovals no larger than 4-by-6 inches; scrape excess batter back into the bowl, if necessary. Spread just 2 ovals on the baking sheet at a time.

Bake until edges are golden brown and the center is a faint golden color, about 5 to 6 minutes. Remove the pan from the oven. Immediately run an offset spatula under the tuile, flip it over (so the smooth side faces out), and roll into as tight a cylinder as possible with your fingers. The tuiles (and the pan) are very hot at this point so be careful! When you get to the end, take your spatula and press down for a few seconds to set the seam. Quickly repeat with the second tuile. If the tuile has cooled and is too brittle to roll, try returning it to the oven for a brief time to soften.

Repeat with remaining batter.

Optional garnish: Dip one end of cooled tuiles into the bittersweet chocolate. If desired, add sprinkles or chopped nuts over the chocolate. Set dipped tuiles on parchment paper until chocolate sets (or place in the refrigerator to speed up the process).

These crispy tuiles are best enjoyed the day they're made since they are sensitive to moisture and humidity. I don't think you'll have a problem polishing this small batch off but you can store them in a dry, airtight container for 2-3 days.