Prep 20 mins
Cook 7 mins
From "The Ultimate Cookie Book" by Catherine Atkinson. I haven't tried this yet, so the time and yield are estimations. The book also suggests dipping one end of each tuile into melted chocolate.
- 2 egg whites
- 1⁄2 cup superfine sugar
- 1 1⁄2 teaspoons ground cinnamon
- 1 orange, rind of (finely grated)
- 1⁄2 cup all-purpose flour
- 6 tablespoons butter, melted
- 1 tablespoon water (boil it right before you add it in)
- Preheat oven to 400 and line two or three large baking sheets with non-stick baking parchment (you may want to lightly sprinkle the sheets with water before laying the parchment paper down).
- Whisk the egg whites until softly peaking, then whick in the sugar until smooth and glossy.
- Add the cinnamon and the orange rind.
- Sift the flour into the mixture and fold in the melted butter.
- When well blended, add 1 tbl of recently boiled water to thin the mixture.
- Place a teaspoonful of the mixture down on the sheet and flatten out with the back of the spoon into a circle. Keep the circles far apart and only put 4 or 5 on each sheet.
- Bake, one sheet at a time, for 7 minutes, or until just golden brown.
- Cool for just a few seconds on the sheet and then rmove the with a metal spatula and immediately roll around the handle of a wooden spoon so that the ends overlap each other. Place on a rack to cool.