Vanilla Tuiles

Author: Canadian Living

If the parchment paper wrinkles after baking the first batch, use a fresh sheet for the remaining batter. 

  • Portion size 18 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010

Ingredients

  • 1/2 cup icing sugar
  • 1/3 cup all-purpose flour
  • 1 pinch salt
  • 2 egg whites
  • 2 1/2 tablespoons unsalted butter melted
  • 1/4 teaspoon vanilla

Method

Into large bowl, sift sugar, flour and salt; whisk in egg whites, butter and vanilla. Cover and refrigerate for 1 hour or up to 24 hours.

Line baking sheet with nonstick baking mat or parchment paper. Drop five 1 tbsp (15 mL) mounds, 3-1/2 inches (9 cm) apart, onto pan.

Using small offset spatula or back of spoon, spread each into 3-inch (8 cm) circle. Bake in 325°F (160°C) oven until edges start to brown, about 10 minutes. Let stand for 10 seconds.

Working quickly with spatula, drape cookies over rolling pin; let cool. Repeat with remaining batter.

Nutritional facts Per cookie: about

  • Sodium 6 mg
  • Protein 1 g
  • Calories 37.0
  • Total fat 2 g
  • Potassium 8 mg
  • Cholesterol 4 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vanilla Tuiles

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