Tulipe Cookies (Tuile Batter)

Jordan Falco

By
@Jordan_Falco

Cookies and Tarts, Week 7, March 1st

This recipes makes very thin, light cookies, perfect for makeing little bowls for icecream, sliced fruit, or cream. The kind I made in my class, we used specially made molds to make flower shaped bowls, however round circles to make bowls are just as pretty. You can also use this batter to amke your own fortune cookies. Work quickly with the cookies when they come out of the ovan, because they start getting hard quickly after leaving the oven.


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Rating:

Ingredients

1 lb
unsalted butter
1 lb
powdered sugar
1 lb
all purpose flour
1 1/2 lb
egg whites (about 24 egg whites)
melted butter (if you don't have silicone mats)

Directions Step-By-Step

1
Melt the butter and place in the bowl of a mixer fitted with a paddle. Add the sugar and blend until almost smooth.
2
Add the flour and blend until smooth. With the mixer running, add the egg whites very slowly. Beat until blended, but do not incorporate air into the batter.
3
Strain the batter through a china cap or mesh sieve and set aside to cool completely.
4
Coat several sheet pans with melted butter or line with silicone mats. Spread the patter to 6 inch circles on the pans. Bake at 400F until the edges are brown and the batter is dry, approximately 12 to 18 minutes.
5
To shape into cups, life the hot cookies off the sheet pan one at a time with an offset spatula. Immediately place over an inverted glass and tip with a ramekin or small bowl. The cookies cool very quickly, becoming firm and crisp. The cookie bowls can be used for serving ice cream, crème brulee, fruit or other items.

About this Recipe

Course/Dish: Cookies