Print
Email
Add a photoServings: 12
Ingredients
- 1 c. all-purpose flour
- 3 Tbsp. Dutch-process cocoa pwdr
- 1/2 c. unsalted butter room temperature
- 2/3 c. confectioner's sugar
- 4 lrg egg whites room temperature
- 1 c. all-purpose flour
- 1/2 c. unsalted butter room temperature
- 2/3 c. confectioner's sugar
- 4 lrg egg whites room temperature
Directions
- Make chocolate and white tuile batters according to following recipes. Heat oven to 400 degrees. Trace a leaf onto a large, flexible, plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. With a utility knife, cut out the leaf shape to make a stencil.
- Place nonstick baking mat on top of a baking sheet, and place stencil on mat. Using a small offset spatula, spread a thin layer of chocolate batter over stencil; carefully lift up stencil. Repeat, making more leaves, spacing proportionately on baking mat. Transfer 1/2 c. white batter into a pastry bag fitted with an #2 tip. Pipe white veins onto chocolate leaves. Bake 4 min. Using spatula, drape leaves over rolling pin to cold. Repeat process to make 50 cookies, reserving 1/2 c. of chocolate batter. Repeat step with white batter, using reserved chocolate batter for piping.
- CHOCOLATE TUILE BATTER: Sift flour with cocoa, and set aside. In bowl of an electric standing mixer with paddle attachment, beat butter and sugar on medium, till well combined, about 2 min. Beat in egg whites, one at a time, beating for 4 min after each addition. Add in the flour-and-cocoa mix, and mix till just combined. Reserve 1/2 c. batter; place in a pastry bag fitted with an #2 tip, and set aside for piping white tuile cookies.
- WHITE TUILE BATTER: Sift flour into a mixing bowl, and set aside. In bowl of an electric standing mixer with paddle attachment, beat butter and sugar on medium, till well combined, about 2 min. Beat in egg whites, one at a time, beating for 4 min after each addition. Add in the reserved flour, and mix till just combined. Reserve 1/2 c. batter; place in a pastry bag fitted with an #2 tip, and set aside for piping chocolate tuile cookies.
- This recipe yields about 100 cookies.
- Comments: The basic tuile dough of sugar, nuts, Large eggs, flour, and butter can be enhanced by flavorings such as chocolate, vanilla, lemon or possibly orange.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 12 servings | |
| Calories 274 | |
| Calories from Fat 137 | 50% |
| Total Fat 15.6g | 20% |
| Saturated Fat 9.75g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 39mg | 2% |
| Potassium 63mg | 2% |
| Total Carbs 29.35g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 13.28g | 9% |
| Protein 4.71g | 8% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
