These thin cookies resemble the strip of lemon peel that's often served with a cup of espresso.
Tuiles can be made 5 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.
Recipe information
Total Time
1 1/4 hr
Yield
Makes about 6 dozen cookies
Ingredients
Special Equipment
Preparation
Step 1
Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with nonstick liner.
Step 2
Grind sugar and zest in a food processor, pulsing 4 or 5 times, until combined well, then transfer to a bowl. Add butter and vanilla and beat with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes. Reduce speed to low, then add egg whites and mix until just combined, about 30 seconds. Add flour and mix until just combined, about 30 seconds.
Step 3
Transfer batter to pastry bag and pipe 12 (3-inch-long) lines, about 1 inch apart, on baking sheet. (Be careful not to squeeze bag too hard — lines should only be 1/4 inch wide.)
Step 4
Bake tuiles until edges begin to brown, 7 to 9 minutes. Let tuiles stand on baking sheet 20 seconds (just long enough to allow them to firm up slightly), then transfer with offset spatula to rolling pin (stabilized on a cooling rack), draping them diagonally and wiping spatula clean before transferring next cookie. (If cookies become too crisp to drape, put them back in oven for a few seconds to soften.) Make more tuiles in same manner, using a cool baking sheet and wiping nonstick liner clean with paper towels between batches.
