Chocolate Tuiles
Instructions:
- Thin, light, and crisp, tuiles are spread directly onto the
baking sheets. Just after baking, when the cookies are still
warm, they can be molded into cones or other shapes or
simply draped over glasses, rolling pins, or the like. As
the cookies cool, they become crisp (and harder to
manipulate; so work quickly).
- 4 egg whites
- 1 cup confectioners’ sugar
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 8 tablespoons (1 stick) unsalted butter, melted, plus a little more if needed, plus softened butter for the baking sheets
- Heat the oven to 375 F. Grease 2 baking sheets or cover them with parchment or a silicone mat.
- Whisk the egg whites until foamy. Mix in the confectioners’ sugar, flour, and cocoa, scraping down the sides as necessary. Add the melted butter and stir until just incorporated. The dough will be more like a very thick batter than a cookie dough. If it’s not spreadable, add more melted butter, a teaspoon at a time.
- Spoon the batter by the tablespoonful onto the prepared sheets and use the back of the spoon to spread the batter into thin (less than 1/4 inch thick) 2- to 3-inch circles. Bake until firm and slightly darkened around the edges, 8 to 10 minutes.
- While still hot, use a metal spatula or butter knife to transfer the cookies to a rack to cool flat or drape over a rolling pin to form the traditional curved tuile shape .
- Chocolate Dessert Cups.
- Great for holding berries, pudding, ice cream, or flavored whipped cream. When the cookies come out of the oven, drape them over small ramekins or coffee cups to cool, pressing gently to form a “cup” on the inside. Fill just before serving so they don’t get soggy.