Best Belgian Tuile Cookies Recipes

Belgian Tuile Cookies image

Provided by southern chef in lo

Categories Dessert

Time 28m

Yield 2 1/2 dozen

Number Of Ingredients 7

1/2 cup butter, softened
1/2 cup sugar
1 egg white
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup all-purpose flour
4 ounces bittersweet chocolate, chopped or 4 ounces semi-sweet chocolate chips

Steps:

Preheat oven to 375°F Grease cookie sheets; set aside.
Beat butter and sugar in large bowl until light and fluffy. Beat in egg white, vanilla and salt. Gradually add flour. Beat until well blended. Drop rounded teaspoonfuls of batter 4 inches apart onto prepared cookie sheets. (Bake only 4 cookies per sheet.) Flatten slightly with spatula.
Bake 6 to 8 minutes or until cookies are deep golden brown. Let cookies stand on cookie sheet 1 minute. Working quickly, while cookies are still hot, drape cookies over rolling pin or bottle so both sides hang down and form saddle shape; cool completely.
Melt chocolate in small heavy saucepan over low heat, stirring constantly.
Tilt saucepan to pool chocolate at one end; dip edge of each cookie, turning slowly so entire edge is tinged with chocolate.
Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set. Store tightly covered at room temperature. Do not freeze.

Nutrition Facts : Calories 583, Fat 37.1, SaturatedFat 23.4, Cholesterol 97.6, Sodium 516.6, Carbohydrate 59.4, Fiber 0.7, Sugar 40.4, Protein 4.4

Belgian Tuile Cookies image

Provided by Scarlett516

Categories Dessert

Time 1h15m

Yield 2 cups

Number Of Ingredients 7

65 g softened butter (not melted but soft)
60 g sifted confectioners' sugar
7 g vanilla sugar (or a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
65 g sifted all-purpose flour
1 tablespoon cocoa powder or food coloring, of choice
butter or non-stick spray to grease baking sheet

Steps:

Preheat the oven to 350°F.
Using a whisk, or a stand mixer with the paddle on low speed, cream the butter, sugar, and vanilla until a paste is formed.
Gradually add the egg whites as you keep stirring.
Add the flour in small batches until you have a smooth batter; be careful not to mix too much.
Cover the bowl with plastic wrap and place in the fridge for 30 minutes. You may leave it in the fridge for up to a week, just take it out 30 minutes before using.
Line a baking sheet with a liner or spray with a non-stick spray or butter. Place in the fridge for 15 minutes to help the batter spread more easily.
Using either a stencil or a piping bag, put the batter onto the cookie sheet in your desired shape. Make sure the batter is thin on the sheet. If you want contrasting colors, set aside a small portion of the batter and color it with cocoa or a food coloring and pipe it on for decoration.
Bake for 5-10 minutes, or until the edges turn golden brown.
Immediately release from the cookie sheet and mold into your desired shape. The cookies must be molded while still warm.

Nutrition Facts : Calories 746.7, Fat 27, SaturatedFat 16.9, Cholesterol 69.5, Sodium 243, Carbohydrate 122.1, Fiber 1.8, Sugar 94.4, Protein 7.8

Belgian Tuile Cookies image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 7

1/2 cup(s) butter, softened
1/2 cup(s) sugar
1 - egg white
1 teaspoon(s) vanilla
1/4 teaspoon(s) salt
1/2 cup(s) all purpose flour
4 ounce(s) bittersweet chocolate, chopped, or semisweet chocolate chips

Steps:

Preheat oven to 375F. Line cookie sheets with parchment paper. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg white, vanilla, and salt. Gradually add flour at low speed until well blended. Drop rounded teaspoonfuls of batter 4 inches apart onto prepared cookie sheets. (Bake only 4 cookies per sheet.) Flatten slightly with spatula.
Bake 6-8 minutes or until cookies are deep golden brown. Let cookies stand on cookie sheets 1 minute. Working quickly while cookies are still hot, drape cookies over rolling pin or bottle to form saddle shape; cool completely.
Melt chocolate in small heavy saucepan over low heat, stirring constantly. Tilt saucepan to pool chocolate at one end; dip edge of each cookies, turning slowly so entire edge is tinged with chocolate. Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set. Styore tightly covered at room temperature. Do not freeze.