Belgian Tuile Cookies
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Yields:
-
2 cups
ingredients
- 65 g softened butter (not melted but soft)
- 60 g sifted confectioners' sugar
- 7 g vanilla sugar (or a dash of vanilla extract)
- 2 large egg whites (slightly whisked with a fork)
- 65 g sifted all-purpose flour
- 1 tablespoon cocoa powder or food coloring, of choice
- butter or non-stick spray to grease baking sheet
directions
- Preheat the oven to 350°F.
- Using a whisk, or a stand mixer with the paddle on low speed, cream the butter, sugar, and vanilla until a paste is formed.
- Gradually add the egg whites as you keep stirring.
- Add the flour in small batches until you have a smooth batter; be careful not to mix too much.
- Cover the bowl with plastic wrap and place in the fridge for 30 minutes. You may leave it in the fridge for up to a week, just take it out 30 minutes before using.
- Line a baking sheet with a liner or spray with a non-stick spray or butter. Place in the fridge for 15 minutes to help the batter spread more easily.
- Using either a stencil or a piping bag, put the batter onto the cookie sheet in your desired shape. Make sure the batter is thin on the sheet. If you want contrasting colors, set aside a small portion of the batter and color it with cocoa or a food coloring and pipe it on for decoration.
- Bake for 5-10 minutes, or until the edges turn golden brown.
- Immediately release from the cookie sheet and mold into your desired shape. The cookies must be molded while still warm.
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RECIPE SUBMITTED BY
I joined Recipezaar to learn new recipes that are home cooked. I grew up having ready-meals like Encor and Stouffers and needed recipes that don't simply require opening a box and plopping in the oven! I enjoy cooking when I have the time to try new dishes. I make every recipe as written if I'm reviewing it to give a true review. If I make alterations that aren't in the directions, I don't feel it's a true reflection of the recipe; it's another recipe to me.
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