Instructions

1. Wisk egg whites and powdered sugar until smooth. Add the flour and wisk lightly until just combined. Stir in the melted butter and vanilla until the mixture is smooth. Cover and refrigerate for 30 minutes (you don’t have to refrigerate it if you don’t want to. It just helps to make the batter stiffer if you are going to pipe it.)

Preheat oven to 390*F and grease two baking sheets. (I use a Silpat non-stick baking mat. No need to grease that EVER!) Place teaspoonfuls of the mixture well apart on the baking sheets, spreading each out with a wet small angled spatula to make a 2-3 inch circle. Bake for 3-5 minutes, or until the edges of the cookies are a pale golden color.

While the cookies are still very warm (you have to do this part quickly) use a metal spatula to slide them off the cookie sheet. Drape the cookies over a rolling pin to curl them, leaving them on it until they are completely cool. You can use anything you want to form them into ANY shape you want, but you MUST work quickly. Bake small batches at a time so the last ones don’t cool off before you can get to them.

Note: Once in the oven, the batter will smooth itself out, so don’t be too worried about having too much batter or peaks in the batter in one area.

Also, this Tuile recipe can be used for ANY shape of cookie you want. Try putting the batter in a pastry bag (after it has been in the refrigerator) and piping fun shapes onto your cookie sheet. Once baked, you can twist and shape them however you want, while they are still warm of course. Don’t forget, the more area the cookie covers (ie. “potato chips”) the longer it will need to bake. Conversely, the thinner the design, the quicker it will bake, so KEEP A CLOSE EYE ON THEM OR THEY WILL BURN!!

Above all, be creative and have fun!!