Recipe by Miss Karyn
Tuile (say it like 'tweel' means tile in French, since once the cookies cool they curve like a roofing tile. Cookies can be stored in an airtight container at room temperature up to a week. (But when do cookies ever last that long?) From Martha Stewarts Cookies
- 2⁄3 cup sugar
- 3 large egg whites
- 1⁄8 teaspoon salt
- 4 tablespoons unsalted butter, melted and cooled
- 2 tablespoons all-purpose flour
- 1⁄2 cup unsalted shelled pistachio, finely chopped
Directions See How It's Made
- Preheat oven to 350.
- Whisk sugar, egg whites, and salt in a bowl until sugar dissolves. Whisk in butter, then flour. Stir in pistachios.
- Line a baking sheet with a nonstick baking mat (like silpat) Get out a long handled wooden spoon and prop it up on two spoons to lift it up a little bit. You'll use to form the cookies.
- Drop teaspoons of batter onto the baking mat about 2 inch apart. Use a spatula to flatten into 1.5 inch rounds.
- Bake 8-10 minutes until pale golden brown. Let cool on the baking sheet for 30 seconds.
- Work quickly! With one cookie at a time use your spatula to lift cookies on the sheet then drape them over the wooden spoon handle. Let them cool there for about 30 seconds, then remove and press the sides together. Set aside to cool completely. If your cookies becomes to crisp to work with, you can put them back in the oven for about a minute to soften them up again.
- Repeat with remaining batter until finished!