Vanilla Tuiles
3 people added this to their Recipe Box
This recipe makes 18 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 3737 cal |
| pro | 1 g1g pro |
| total fat | 2 g2g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 5 g5g carb |
| fibre | 00 fibre |
| chol | 4 mg4mg chol |
| sodium | 6 mg6mg sodium |
| potassium | 8 mg8mg potassium |
| % RDI: | - |
| iron | 11 iron |
| vit A | 11 vit A |
| folate | 22 folate |
- Preparation time: 10 minutes Chill: 1 hour
- Total time : 10 minutes
If the parchment paper wrinkles after baking the first batch, use a fresh sheet for the remaining batter.
Ingredients
- 1/2 cup icing sugar 1/2 cup icing sugar
- 1/3 cup all-purpose flour 1/3 cup all-purpose flour
- 1 pinch salt 1 pinch salt
- 2 egg whites 2 egg whites
- 2-1/2 tbsp unsalted butter , melted2-1/2 tbsp unsalted butter, melted
- 1/4 tsp vanilla 1/4 tsp vanilla
Preparation
Into large bowl, sift sugar, flour and sa< 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.
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.
Source : Canadian Living Holiday Cookbook: Fall 2010
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