Best Tuile Leaves Recipes

Easy Tuile Leaves image

Provided by Martha Stewart

Yield Makes about 6 dozen

Number Of Ingredients 7

2 cups confectioners' sugar
1 1/4 cups all-purpose flour
1/8 teaspoon coarse salt
10 1/2 tablespoons unsalted butter, melted and cooled
6 large egg whites, lightly beaten
1 tablespoon heavy cream
1 teaspoon pure vanilla extract

Steps:

Sift together confectioners' sugar, flour, and salt in a large bowl. Make a well in the center. Add butter, egg whites, cream, and vanilla. Stir until well combined; strain through a fine-mesh sieve. Refrigerate, covered, at least 2 hours or up to 2 days.
Preheat oven to 375 degrees.
Place a leaf stencil in corner of a nonstick baking mat. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat filling baking mat with leaves. Transfer baking mat to a baking sheet. Bake until tuiles are golden, 6 to 8 minutes. Using a small offset spatula, lift cookies and quickly drape over a rolling pin to cool, if desired.
Repeat process with remaining batter. Store leaves in an airtight container at room temperature up to 2 days.

Tuile Leaves image

Provided by Martha Stewart

Yield Makes sixteen 4 1/4-inch cookies

Number Of Ingredients 7

1 large egg white
1/4 cup superfine sugar
1/4 cup all-purpose flour, sifted
Pinch of salt
4 teaspoons unsalted butter, melted
2 teaspoons heavy cream
1/4 teaspoon pure almond extract

Steps:

Preheat oven to 350 degrees. Line a rimmed baking sheet with a Silpat baking mat. In the bowl of an electric mixer, whisk egg white and sugar on medium speed until combined, about 30 seconds. Reduce speed to low; add flour and salt. Beat to combine. Beat in butter, cream, and extract, about 30 seconds.
Place a leaf stencil in corner of prepared baking sheet. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat, filling baking sheet with leaves. Bake until tuiles are golden, 6 to 8 minutes. Using a small offset spatula, lift cookies, and quickly drape over a rolling pin to cool.
Repeat process until all batter is used.

Tuile Leaves image

Yield makes about 1 1/2 dozen

Number Of Ingredients 7

1 large egg white
1/4 cup superfine sugar
1/4 cup all-purpose flour, sifted
Pinch of coarse salt
4 teaspoons unsalted butter, melted
2 teaspoons heavy cream
1/4 teaspoon pure almond extract

Steps:

Preheat oven to 350°F. Line a rimmed baking sheet with a nonstick baking mat (such as Silpat).
Put egg white and sugar in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed until combined, about 30 seconds. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and almond extract; mix 30 seconds.
Place a 4 1/4-inch leaf stencil in corner of baking sheet. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat, filling sheet with leaves.
Bake until golden, 6 to 8 minutes. Lift cookies with a small offset spatula, and quickly drape over a rolling pin to cool. Repeat with remaining batter. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.