BELGIAN TUILE COOKIES
Thin, delicate cookies from Belgium. One tip I read was to use a silicone liner for your baking sheet. The yield is approximate for the raw batter. Your actual number of cookies and cooking time will depend on your shapes. Have fun with the designs!
Provided by Scarlett516
Categories Dessert
Time 1h15m
Yield 2 cups
Number Of Ingredients 7
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
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