Best Tuiles Or Mandelflarn Recipes

Tuiles image

Yield Makes approximately 15 tuiles

Number Of Ingredients 7

1/3 cup flour
1/2 cup plus 2 Tbsp. granulated sugar
1 pinch salt
3 egg whites from large eggs
2 1/2 Tbsp. melted unsalted butter
3 Tbsp. (approximately) melted butter to grease the parchment paper
2 Tbsp. (approximately) milk

Steps:

Sift the flour, sugar, and salt into a small mixing bowl. Add the egg whites and then the melted unsalted butter, and whisk until just combined. Set the batter aside to rest for 1 1/2 hours before using, or cover and refrigerate for up to 3 days.
Preheat the oven to 350°F. Heavily butter 3 pieces of parchment paper, and place one each on three baking sheets. Using 1 1/2 Tbsps. per tuile, spoon the batter onto the baking sheets, 5 per sheet. The cookies should be at least 2 inches apart, as they spread during baking. Dipping a finger in the milk first, spread each cookie into a 3-inch round. To insure even baking, make the edges no thinner than the centers.
Bake the tuiles 8 to 10 minutes, or until the edges are golden and the centers are just beginning to color. Remove the cookies from the oven. As soon as they are cool enough to handle, remove the tuiles from the baking sheets and drape them around rolling pins or wine bottles. If the cookies become too cool and stiff to bend, return them to the oven for a minute or so and they will soften up.

Almond Tuiles image

Provided by Martha Stewart

Yield Makes 2 dozen

Number Of Ingredients 6

5 tablespoons unsalted butter, cut into small pieces
1/2 cup sugar
2 teaspoons freshly squeezed orange juice
1/4 cup all-purpose flour
2/3 cup sliced blanched almonds (2 ounces)
Finely grated zest of 1/2 orange

Steps:

Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat (a French baking mat).
In a small saucepan over medium heat, combine butter, sugar, and orange juice, stirring until the butter has completely melted. Remove from heat, and add the flour, almonds, and orange zest, whisking to combine.
Place a heaping teaspoon of batter on prepared baking sheet, and flatten with the back of a spoon. Repeat to make about 6 cookies on each sheet, placing them about 4 inches apart.
Bake one sheet at a time, rotating sheet once cookies have fully flattened, until cookies are golden, 8 to 10 minutes.
Transfer baking sheet to a wire rack; let cool 20 seconds. Using a thin spatula, carefully lift tuiles; quickly drape over a rolling pin. Let stand until completely cooled and hardened.

Tuiles or Mandelflarn image

Yield makes about 2 dozen

Number Of Ingredients 6

8 tablespoons (1 stick) unsalted butter, plus butter for the cookie sheets
3/4 cup almonds, very finely chopped or ground in a food processor
1/2 cup sugar
1/4 cup flour, plus flour for the cookie sheets
Pinch of salt
2 tablespoons heavy cream

Steps:

Preheat the oven to 375°F. Melt the butter in a small heavy pan over medium-low heat. When it foams, add all the remaining ingredients and stir to blend. Let sit for a few minutes until the batter thickens a bit. Grease and flour one or more cookie sheets (unless they are nonstick-very useful here-in which case just rub with a tiny bit of butter).
Drop teaspoonfuls of the batter onto the sheets, allowing lots of room between cookies-these spread like mad. Figure about 6 cookies per sheet. Bake for 5 to 7 minutes, or until lightly browned. Use the thinnest spatula you have to carefully remove the cookies from the baking sheet; drape the hot cookies around the handle of a broomstick propped between 2 chairs or set up a similar arrangement (you can also use a rolling pin or other cylinder). Cool, then eat within a day.