Tuile bowls
Instructions:
- The tuile batter can be made 1 day in advance. Refrigerate it in an airtight container until you’re ready to bake.
- 1 stick (8 tablespoons) unsalted butter, softened
- 2/ 3 cup packed light-brown sugar
- 4 large egg whites, room temperature
- 1 cup all-purpose flour
- Pinch of salt
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350ï€ F, with a rack in the middle. Put the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, 2 to 3 minutes. Mix in the egg whites, one at a time. Mix in the flour, salt, and vanilla.
- Line a baking sheet with a Silpat baking mat or parchment paper. Spoon 2 tablespoons batter onto the baking mat. Using an offset spatula, spread the batter into a 7-inch circle, with the edges slightly thicker than the center. Repeat, making a second circle on the mat.
- Bake, rotating the sheet halfway through, until the edges of the cookies turn golden, about 9 minutes. Using a small spatula, immediately transfer 1 cookie to a small bowl (about 5 1/2 inches in diameter and 3 inches deep). Gently mold the warm cookie to the shape of the bowl, pressing the bottom down to flatten. Let stand in the bowl 30 seconds; remove. Repeat with the remaining cookie.
- If the cookies become too cool to shape, return them to oven for 20 seconds. Repeat, baking the remaining batter and forming it into bowls. If using just 1 baking sheet, let it cool before spreading the next batch of batter onto it