Best Tuiles Or Mandelflarn Recipes
TUILES
A tuile is a crisp, thin cookie that adds a bit of sweetness and crunch to servings of ice cream, sorbet, mousse and other creamy desserts. These plain tuiles are good, but tuiles are also commonly flavored with cocoa, orange, espresso and other flavors. Tuiles are pliable when just baked and still warm, so you can shape them into the traditional curved shape.
Provided by Food Network
Categories dessert
Yield Makes about 25 tuiles
Number Of Ingredients 4
Steps:
- In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the confectioners' sugar and flour and mix until combined. Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all. Refrigerate the batter for 30 minutes.
- Preheat the oven to 350 degrees F. Have a rolling pin at hand. Spray a baking sheet with nonstick cooking spray or line it with parchment paper.
- Spoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle. Repeat to form more tuiles, baking only 6 to 8 at a time. Refrigerate the remaining batter while you bake the tuiles.
- Bake the tuiles for 4 to 6 minutes, until lightly browned around the edges. Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set. Repeat with the remaining batter. Store the tuiles in a cool dry place in an airtight container for up to 1 week.
TUILES OR MANDELFLARN
Tuiles are better known, but the same cookies are popular in Sweden. You can make them without almonds, but unless you have allergies I don't know why you would. Great alone or with ice cream or fruit.
Yield makes about 2 dozen
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F. Melt the butter in a small heavy pan over medium-low heat. When it foams, add all the remaining ingredients and stir to blend. Let sit for a few minutes until the batter thickens a bit. Grease and flour one or more cookie sheets (unless they are nonstick-very useful here-in which case just rub with a tiny bit of butter).
- Drop teaspoonfuls of the batter onto the sheets, allowing lots of room between cookies-these spread like mad. Figure about 6 cookies per sheet. Bake for 5 to 7 minutes, or until lightly browned. Use the thinnest spatula you have to carefully remove the cookies from the baking sheet; drape the hot cookies around the handle of a broomstick propped between 2 chairs or set up a similar arrangement (you can also use a rolling pin or other cylinder). Cool, then eat within a day.
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